Gluten-Free Peach Crisp Cake Recipe With Creamy Frosting
The tenderness of the cake and the gentle sweetness of the peach puree, paired with the savory, silky cream cheese buttercream and the perfect crunch of the crumble, make this cake a queen among cakes!
Summer is coming to a close (albeit slowly here in Oklahoma). September is that month that dances between scorching afternoon and cool crisp morning that peek into the coming bliss of Autumn. And this cake is the perfect way to kiss summer goodbye – it’s where peach crumble meets cake and the hint of cream cheese in the frosting ties all the flavors together in the most perfect way. PLUS the crisp topping layered in between the layers is just the most delightful crunch!
Peach season is lingering so the boys and I headed to Livesay Orchard to gather some fresh peaches. It’s one of my favorite traditions. When the orchard has a good harvest, you get to pick your own juicy peaches and walking among the peach trees, even in the August heat, is just a little slice of heaven.The sweet, slowness of summer still lingering, yet it feels like we are somewhat kissing summer goodbye. Maybe because peaches are nature’s last produce anthem of the summer season. Either way, this peach dessert cake is a perfect way to close this time of year.
Why You Will Love This Recipe:
- The cake is so so tender and can be used in some many other recipes!
- The peach puree is DELICIOUS and can be enjoyed on scones, muffins, toast or fresh fruit!
- The cream cheese buttercream is the BEST you will ever have!
- Made with simple ingredients!
- The cake can be made in advance and stored in the refrigerator!
Ingredients:
| white cake |
- sugar
- butter, softened
- sour cream
- milk
- eggs, room temp
- egg whites, room temp
- vanilla extract
- gluten free all purpose flour blend (I use my gluten-free flour blend, but you could use Bob’s Red Mill or another all-purpose flour blends)
- potato starch
- guar gum (omit is your flour blend has xanthan gum)
- baking powder
- baking soda
- salt
| peach puree |
- ripe peaches
- brown sugar (you can substitute coconut sugar here)
- vanilla
| crisp crumble |
- gluten free all purpose flour blend
- dark brown sugar
- baking powder
- ground cinnamon
- pinch of salt
- old fashioned oats
- salted butter, softened
| cream cheese frosting |
- salted butter, softened
- cream cheese, softened
- powdered sugar
- vanilla
Step-by-Step Instructions:
?| white cake |
- Starting with the BEST gluten-free white cake recipe! Prepare cake pans by lining the bottoms with parchment paper. You can use either three 8? cake pans, or three 9? cake pans. Preheat the oven to 350 degrees.
- In a standing mixer, whisk butter and sugar until light and airy. Approximately 3-5 minutes, stopping at 2 minutes to scrap down the sides.
- In a large mixing bowl, whisk together the egg, egg whites, sour cream, milk and vanilla.
- In a third bowl, whisk together the GF flour, baking powder, baking soda, potato starch, guar gum and salt.
- Set the mixer to medium/low speed, and alternate adding the wet and dry ingredients to the butter and sugar mixture, starting and ending with the wet ingredients.
- Once combined, turn off the mixer. The batter will be smooth and thick.
- Divide the batter evenly between the cake pans and use the angled icing spatula to smooth the batter into a flat layer.
- Pop the cake pans into the oven and prep your frosting while you wait for these beauties to bake! Baking time is 15 minutes, rotate, then bake another 15 minutes. When cakes are golden brown, and you can insert a toothpick into the middle with only crumbs sticking to it – they are ready!
- Let cakes cool for 15 minutes before removing from the cake pans. Place the cakes on a cooling rack. They must be completely cool before adding frosting to the cakes.
| peach puree |
- Prepare the peach puree by peeling and pitting 3 ripe peaches. Place the sliced peaches, brown sugar and vanilla in a sauce pan and cook until bubbly. Cool slightly, then blend in a blender or food processor until smooth.
| crisp crumble |
- For the crumble topping, whisk together the dry ingredients, then work in the butter with your fingers (or a pastry cutter) until the mixture forms small crumbles. Chill for 10 minutes, then bake on a parchment lined baking sheet for 15 minutes at 375 degrees. Stir the crumble with a spatula halfway through.
| cream cheese frosting |
- In a stand mixer, using a paddle attachment beat the butter and cream cheese until smooth.
- Add the powdered sugar 1 cup at a time, beating in between each addition. Once the sugar is added, add vanilla to the mixer, then set it to medium speed and beat the frosting for 5 minutes until smooth, creamy and light.
| assembly |
- To assemble, place the first cake layer top side up, in the center of the cake board. Spread buttercream atop, then pipe a rim of the buttercream around the edge of the cake and fill the center with a thin layer of peach puree, then sprinkle the crumble on top of the puree.
- Place the second cake layer on top of the buttercream and filling, bottom side down. Repeat piping and filling.
- Place final cake layer, top side down (flip it so the flat bottom is facing up).
- Crumb coat the entire cake with a thin layer of the buttercream and pop it into the freezer for about 10 to 15 minutes to set this layer of frosting.
- Once the crumb coat is set, continue to frost the cake with the remaining frosting. I like to use a cake edger or scraper, but you don’t have to use this. You can always create a rustic look with a spatula.
- Decorate the top of the cake however your heart desires!
Storage:
Left over cake can be stored in an airtight container in the refrigerator for up to 3 days. You could also wrap the cake in plastic wrap and store in the refrigerator.
Helpful Hint:
- For best results, room temperature ingredients ALWAYS!
- You can always refrigerator the cake layers before assembly to make working with them a bit easier.
- Make the cake in advance and store in the refrigerator (just make sure the refrigerator doesn’t stink lol). Remove from the refrigerator 2 hours before serving.
- If you use a different flour blend, the results may vary!
- Serve with a scoop of vanilla ice cream and YUMMM! You could even top with a few extra peach slices – chef’s kiss.
- For assembly, it is helpful to have a piping bag so you can make a ring around the edge to hold in the peach puree.
Conclusion:
This cake is perfect for special occasions like a baby shower or a wedding shower, or for a delectable Sunday afternoon treat! It’s the perfect summer dessert and one everyone will love!
The tenderness of the cake and the gentle sweetness of the peach puree, paired with the savory, silky cream cheese buttercream and the perfect crunch of the crumble, make this cake a queen among cakes! Celebrate a summer well lived and bid farewell with this delicious dessert – celebrate with friends – have a backyard picnic – kiss the sun good night a few more times, and get ready for sweater weather!
It is hands down, one of my favorite cake recipes! It’s sure to be one of your favorite gluten-free desserts as well! Check out the recipe card below!
Happy baking!
Gluten-Free Peach Crisp Cake Recipe With Creamy Frosting
Ingredients
white cake
- 2 1/4 cup sugar
- 15 tablespoons butter softened
- 1 1/2 cups sour cream
- 1/2 cup milk
- 2 eggs room temp
- 6 egg whites room temp
- 3 tsp vanilla
- 3 cups gluten free all purpose flour blend
- 9 tablespoons potato starch
- 1 tbsp guar gum
- 1 tbsp baking powder
- 3/4 tsp baking soda
- 1 tsp salt
peach puree
- 3 ripe peaches
- 1 tbsp brown sugar
- 1 tsp vanilla
crisp crumble
- 1/2 cup gluten free all purpose flour blend
- 1/4 cup dark brown sugar
- 1/4 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup old fashioned oats
- 1/2 stick salted butter softened
cream cheese frosting
- 2 sticks salted butter softened
- 8 oz. cream cheese softened
- 6 cups powdered sugar
- 2 tsp vanilla
Instructions
white cake
- Prepare cake pans by lining the bottoms with parchment paper. You can use either three 8? cake pans, or three 9? cake pans. Preheat the oven to 350 degrees.
- In a standing mixer, whisk butter and sugar until light and airy. Approximately 3-5 minutes, stopping at 2 minutes to scrap down the sides.
- In a separate bowl, whisk together the egg, egg whites, sour cream, milk and vanilla.
- In a third bowl, whisk together the GF flour, baking powder, baking soda, potato starch, guar gum and salt.
- Set the mixer to medium/low speed, and alternate adding the wet and dry ingredients to the butter and sugar mixture, starting and ending with the wet ingredients.
- Once combined, turn off the mixer. The batter will be smooth and thick.
- Divide the batter evenly between the cake pans and use the angled icing spatula to smooth the batter into a flat layer.
- Pop the cake pans into the oven and prep your frosting while you wait for these beauties to bake! Bake for 15 minutes, rotate, then bake another 15 minutes. When cakes are golden brown, and you can insert a toothpick into the middle with only crumbs sticking to it – they are ready!
- Let cakes cool for 15 minutes before removing from the cake pans. Place the cakes on a cooling rack. They must be completely cool before adding frosting to the cakes.
peach puree
- Prepare the peach puree by peeling and pitting 3 ripe peaches. Place the peaches, brown sugar and vanilla in a sauce pan and cook until bubbly. Cool slightly, then blend in a blender or food processor until smooth.
crisp crumble
- For the crumble, whisk together the dry ingredients, then work in the butter with your fingers until the mixture forms small crumbles. Chill for 10 minutes, then bake on a parchment lined baking sheet for 15 minutes at 375 degrees. Stir the crumble with a spatula halfway through.
cream cheese buttercream
- In a stand mixer, using a paddle attachment beat the butter and cream cheese until smooth.
- Add the powdered sugar 1 cup at a time, beating in between each addition. Once the sugar is added, add vanilla to the mixer, then set it to medium speed and beat the frosting for 5 minutes until smooth, creamy and light.
assembly
- To assemble, place the first cake layer top side up, in the center of the cake board. Spread buttercream atop, then pipe a rim of the buttercream around the edge of the cake and fill the center with a thin layer of peach puree, then sprinkle the crumble on top of the puree.
- Place the second cake layer on top of the buttercream and filling, bottom side down. Repeat piping and filling.
- Place final cake layer, top side down (flip it so the flat bottom is facing up).
- Crumb coat the entire cake with a thin layer of the buttercream and pop it into the freezer for about 10 to 15 minutes to set this layer of frosting.
- Once the crumb coat is set, continue to frost the cake with the remaining frosting. I like to use a cake edger or scraper, but you don’t have to use this. You can always create a rustic look with a spatula.
- Decorate the top of the cake however your heart desires!