How to Make the Cake:
A delicious, light, fluffy cake. You can use the fruit of your choice. Substitute blueberries if you prefer.
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Gather your ingredients. Drain your peaches. Allow to sit in the sink in the colander so they drain well while you prepare the batter. (see video above)
Whisk together the yogurt, olive oil, sugar, vanilla and applesauce. Blend well until the oil and yogurt are fully incorporated.
Next add baking powder (use a teaspoon of lemon juice plus a ¼ teaspoon baking soda to make 1 teaspoon of baking powder),I use fresh lemons. When combined, it will sizzle. That's what you want. Immediately pour into the wet ingredients. (see video on how to make this)
Sift the flour into the mixture. You want to sift the flour so your batter will be light and airy and your cake will be fluffy. (see video)
Add baking soda, salt, and nutmeg into the bowl. Stir well. Fold in the peaches. Don't overmix. (see video)
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Brush some olive oil into your bundt pan and fill the pan with the batter. Be sure to smooth the batter evenly in the pan. (see video)
Place into a preheated 350 degree oven. Bake for 20 minutes and check with a toothpick. When the toothpick comes out dry, your cake is done. You may have to bake an additional few minutes. (see video)
Allow to cool about ten minutes in the pan. Run a knife gently around the edges of the pan and the inside of the bundt pan. Place cake onto a cooling rack for the rest of the cooling process.
How to Make the Glaze:
I made my own powdered sugar as it's hard to find without corn. I'm allergic to corn. Place the granulated sugar and tapioca starch in your grinder. Blend the sugar and tapioca starch together until powdery. (see video)
Add half and half into a bowl, then add in the powdered sugar and cinnamon and stir together well. (see video)
Make this glaze after the cake is completely cool and you are ready to serve. I added the glaze to each individual slice. Cover the remaining glaze and refrigerate. (see video)
Serve and enjoy.
3 cups Dole Peaches, in 100% Fruit Juice, Yellow Cling, Diced
1 1/2 cups whole milk yogurt
1/2 cup olive oil
1/2 cup sugar
3/4 cups applesauce
1 1/2 teaspoons vanilla
2 1/2 cups gluten free flour
2 1/2 teaspoons baking powder (I made my own replacement - recipe above)
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 cup half and half or heavy cream
3/4 cup powdered sugar (I made my own without corn starch - recipe above)
1/2 teaspoon cinnamon