Palisades Peach Cake
from the kitchen of Gloria Viglione

1 ½ cups gluten-free flour blend (see note*)
⅔ cup sugar
1 teaspoon sea salt
2 eggs (extra large)
1 cup milk (or non-dairy milk, or, ½ plain yogurt
and ½ cup water)
1 tablespoon lemon juice
½ cup butter, melted
1 teaspoon pure vanilla extract
1 ½ peeled chopped peaches
1 teaspoon Xanthan Gum* (if not included in flour mix)

Optional Icing:

½ cup powdered sugar
2-3 teaspoons of water

Preheat the oven to 350 ° F.

Coat bread pan or small spring-form pan with oil.

In large bowl, mix together flour and all dry ingredients
and blend. (*Consider Gluten-Free flour mix such as
Bob’s Red Mill—if Gluten free flour doesn’t include
*Xanthan Gum, add 1 teaspoon.

In small bowl combine all wet ingredient and mix well.

Pour wet ingredients into dry ingredient bowl, and
just barely mix. Over-mixing will create a dense,
deflated cake.

Pour mixture into pan coated with oil (consider coconut oil).

Bake 45 minutes. If toothpick doesn’t come out clean, it
needs more time. Spring form pan may be deeper, thus
requiring more time.

Allow cake to cool. Consider cutting horizontally to create
two layers; fill with fruit or firm cream. Serve as you wish.
Serve with ice cream or whipped cream.


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