gluten-free peach bundt cake Print

gluten-free peach bundt cake

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I saw this cake on Smitten Kitchen, just after Deb launched her site’s redesign. (Go, Deb!) She made her 1-year-old a two-layer sheet cake with a bunny-face cake on top, all decorated beautifully. Oh Deb, you make the rest of us look so slapdash in comparison. I knew I didn’t want to make a three-layer cake, especially because this was merely the birthday-morning-breakfast cake for Lucy. So I cut the recipe by 1/3 and used our gluten-free flour in place of the regular AP. That’s all it takes.

This cake is moist and sort of dense, in the way I like my cakes to be. The so-fluffy-it-barely-exists birthday cake is not big around here. I like a cake that is sweet but not too sweet, filled with fruit and flavors, and has enough heft to let us know we’re eating cake. One piece of this for breakfast was enough for everyone here. With my dear friend Sharon visiting, there was enough left over for pieces that night, and a few little nibbles for breakfast the next day. We’ll be making this one every summer now.

Oh, you can peel the peaches, if you want. We didn’t. No one seemed to mind.


feeds 12
2 cups (280 grams) gluten-free all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 stick (115 grams) softened unsalted butter
1/2 cup (100 grams) organic cane sugar
1/2 cup (75 grams) brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
3/4 cup (160 grams) sour cream
2 cups chopped peaches (that's about 3 peaches)


Prepare to bake. Grease a bundt pan with butter or oil. (We used a 10 to 15-cup bundt pan and the cake came to about halfway up the pan. You could probably use a 6-cup bundt pan, if that’s what you have.) Heat the oven to 350°.

Combine the dry ingredients. Whisk together the flour, baking powder, soda, and salt in a large bowl. Set aside.

Cream the butter and sugar. Put the softened butter into the bowl of a stand mixer fit with the paddle attachment. Turn it on low and add the sugars. When they are well mixed and fluffy, add the eggs, one at a time, with the mixer still running on low. Scrape down the side of the bowl. Add the vanilla and nutmeg and mix.

Finish the batter. With the mixer running on low, add 1/3 of the dry ingredients. When the flour has entirely disappeared into the batter, add 1/2 the sour cream. Scrape down the sides of the bowl. Repeat with another 1/3 of the flour, then the remaining sour cream. Finish the batter with the last 1/3 of the dry ingredients. Turn off the mixer and remove the bowl. Add the chopped peaches and very gently stir them into the batter with a rubber spatula.

Bake the cake. Pour the batter into the greased bundt pan. Gently tap the bottom of the pan onto the counter to evenly distribute the batter. Bake until the cake is browned and a toothpick inserted into the center comes out clean, 25 to 35 minutes.

Allow the cake to cool to room temperature in the bundt pan, then turn it out onto a cooling rack.


Feel like playing? If you have to be dairy-free, then use shortening instead of butter here. Use a vegan sour cream instead of the traditional sour cream. If you want the cake to be silkier in its texture, not so dense, then use 115 grams of vegetable oil in place of the butter. You could play with all kinds of spices here: cinnamon, clove, Chinese 5-spice. And feel free to sub in any ripe stone fruit you want in place of the peach.