Peach Cake

It's a perfect time of the year to enjoy such a nice cake!  Of course, whenever I find a recipe that I think will be lovely I have to adapt it so, sorry Barefoot Contessa, this recipe is now GLUTEN-FREE!


picture from www.foodnetwork.com

Fresh Peach Cake

1 stick unsalted butter, at room temperature
1 1/2 cups sugar, divided
3 large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 scant cups 'Better Than Wheat' Gluten-Free Flour Blend
1/2 teaspoon Guar Gum
1/2 teaspoon Xanthan Gum
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 teaspoon ground cinnamon
3 large, ripe peaches, peeled, pitted and sliced
3/4 cup chopped pecans.

1. Preheat oven to 350 degrees.  Butter a 9 x 12 inch baking pan.
2. In the bowl of an electric mixer beat the butter and 1 cup of the sugar for 3-5 minutes on med-high, until light and fluffy.  Turn the mixer to low and add the eggs, one at a time.  Add the sour cream and vanilla.  Mix until batter is smooth.
3. Whisk together the flour, gums, soda, power and salt.  Stir into batter on low speed mixing until just combined.
4. Combine the remaining 1/2 cup sugar and the cinnamon in a small bowl.
5. Spread half of the batter evenly in the pan.  Top with half of the peaches, sprinkle with two-thirds of the sugar mixture.  Spread the remaining batter on top, arrange the remaining peaches on top and sprinkle with the remaining sugar mixture and the pecan.
6. Bake the cake for 50-55 minutes or until a toothpick inserted in the center comes out CLEAN.  Serve warm or at room temperature.