Gluten-Free Peach Yogurt Cake

Ingredients

• 1 1/3 cups (200g) gluten-free measure-for-measure flour
• 3/4 cup (150g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups (230g) sliced fresh peaches (peeled or unpeeled; about 2 peaches), divided
• 1/2 cup (120g) whole milk yogurt
• 1/2 cup (120ml) neutral oil
• 2 large eggs, (at room temperature)
• 1 teaspoon vanilla extract
• 1 tablespoon sugar, (for sprinkling on top)
• powdered sugar, (for dusting)

Instructions

1. 1

   Preheat the oven to 350°F. Spray an 8-inch cake pan with cooking spray.

2. 2

   In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, kosher salt, cinnamon, cardamom and nutmeg.

3. 3

   In a medium bowl, whisk together the yogurt, oil, eggs and vanilla until smooth.

4. 4

   Add the wet ingredients to the dry ingredients and gently mix with a rubber spatula until combined. Stir in ½ cup of sliced peaches.

5. 5

   Pour the batter into the prepared cake pan and smooth the top. Arrange the remaining 1 cup of sliced peaches evenly over the batter. Sprinkle the top with 1 tablespoon of sugar.

6. 6

   Bake the cake for 30-35 minutes, until golden brown and a toothpick inserted into the center comes out clean.

7. 7

   Remove from the oven and cool in the pan for 10-15 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely.

8. 8

   Dust with powdered sugar before serving. Enjoy!