Wednesday, August 15, 2012

Peach Ricotta Crumb Cake (Gluten-Free)

2 cups Bob's Red Mill Gluten-free Waffle and Pancake Mix
3 large eggs, room temperature
1/2 cup sucanat (sweetener) 
1 cup fresh sliced peaches
2 cups chopped peaches
1 cup ricotta cheese
1/2 cup apple sauce (no sugar added)
1 cup butter, room temperature
1 cup almond milk
I lemon, juice and zest
1 teaspoon vanilla
2 teaspoons pumpkin spice

Preheat oven to 350 F.

Sift flour and pumpkin spice into a large bowl. Beat butter and sucanat on high speed until light and creamy (about 5 minutes). On low speed, add eggs one at a time, beating well after each addition. Add lemon zest and juice, apple sauce, ricotta cheese, milk, and vanilla. 

Fold wet into the dry ingredients. Stir in chopped peaches. Spoon batter into a greased 12" by 12" round cake pan.

1/2 cup sucanat
8 tablespoons butter
1 cup Bob's Red Mill Gluten-free Waffle and Pancake Mix

In a food processor, pulse butter, flour, and sugar until it starts to resemble crumbs. Scatter over the top of the cake.

Arrange sliced peaches on top (refer to picture).

Bake for 50 to 60 minutes or until a skewer comes out clean when inserted into center.

Remove from the oven. Leave in the pan to cool completely before serving.


jmwhite60 said...

This looks REALLY delicious! I was wondering about a substitute for the sorghum flour...I don't have that (and I live in a small town, and would have to wait till I get to "the city" to get some). I do have quinoa flour. Would that work, or would there be a better swap? Peaches are ripe here, though, so it's perfect timing for this recipe!

Mia said...

Quinoa should work. :)

Mary said...

how much xanthan gum and how much baking powder?

Mia said...

Mary - if you are using Bob's Red Mill Pancake and Waffle mix, you do not need to add xanthan gum and baking powder. I am sorry for the confusion.

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