Peach Perfection

Peaches. I love peaches.

A friend had visited the Farmer's Market on Saturday morning, and had come home with a rather large box of peaches for her family. Once she got back, she realized that there was no way that she was going to get through all of the peaches, even making pies and jam, before they went rotten.

I came home on Sunday morning to find a basket of about 6 peaches on my front door. Oh what to do with them? The boys love peaches and milk, and so that was of course the first request, but this time I thought that maybe we could do a bit better than that. We had yet to enjoy a peach cake or loaf this year, so that seemed like a perfect choice.

Now here is the thing about me, I get something into my head, and I just go with it. I don't think a lot about how it might turn out, or if it is a good idea. Some days it works, others, well not so much. So on this day, I had it in my head to take the boys love of peaces and milk, and turn it into a fun summer cake.


Gluten free peaches, milk and honey cake. Truly, a treat. Not very sweet, intensely moist, and the perfect summer time meal ender. I had fun with this recipe, mainly because it yielded two fun cakes.

I split the batter in half, making one 9 inch round cake, and then used the boys train cupcake pan that my mom gave them last year for the other half.

Cooking gluten free, with a pre-made all purpose baking flour like Pamela's, can be a little bit tricky, mainly because the baking soda and baking powder are already incorporated, so you have little idea on how much more you will need to add. Having said that, it is always worth the trial and error. There is almost no difference in taste using Pamela's flour vs. regular white/wheat flours, and that really is the deal breaker for me.


The cakes came out perfectly, and everyone was happy. The husband and I had a 9 inch round cake pan to enjoy, and freeze for a later time. The boys had to have been the happiest of all though, because their cake came out as an entire choo choo train. To say that my little ones love trains, well that would be a crazy understatement. The light in their eyes shone bright as the cake was set up on our outside table, a light dusting of snow (powdered sugar) surrounding it, and the decision as to who was going to eat which piece upon them (my youngest lucked out and got the engine).

Eating gluten free can sometimes feel like a heart breaker, especially when your child's eyes turn sad with disappointment and loneliness as they watch other children enjoy the "normal" sweets that they can never have. I recently read a post over at Kayla's blog that really got me thinking about this, and to be honest, that is how this cake was born. I refuse to believe that eating gluten free has to ever leave anyone with a feeling of disconnect. It isn't easy, but adapting the flavors and ingredients to create amazing meals is possible. I am getting closer everyday, and I suppose that is all that I can ask for.

Summertime cake, peaches, and a big glass of milk. Perfect way to end the day

Gluten Free Peaches, Milk and Honey Cake

1 cup of butter at room temperature
1 1/2 cups of honey
4 eggs (room temperature)
1 cup of milk (rice, almond and soy milk work fine as well)
3 cups of all purpose gluten free flour (we use Pamela's)
1/8 t of baking powder
1/8 t of salt
2 cups of diced peaches

The choice of pans to use are endless. A cupcake pan, 9 inch round pan, a tube or bundt pan, or a casserole dish many be used. This will of course change the cooking times.

Preheat oven to 350. Mix dry ingredients and set aside. Butter whichever pan you are using and set aside. Cream your honey and butter together. Add eggs in one at a time. Alternate adding your dry ingredients and milk. Beat well to incorporate. Fold in peaches
Pour into pan

This is a large recipe, so you can bake the entire amount in a 10 inch tube pan, you can make two 9 inch round cakes, a large 9x13 inch cake, 2 loaf pans, or cupcakes.

I would start out with 60 minutes of baking for the tube pan, and 35 minutes for the others. This is a very moist cake, so cooking times may vary.