For those of you who like almonds, peaches and blueberries, this coffeecake pushes all the right buttons.
I surprised myself when this turned out so well on my first try. Typically, any recipe takes three tries before publishing.
While initially planned as a coffeecake, it can be served for dessert. Add a scoop of vanilla or peach ice cream and you’ve got it.
Almond Coffeecake with Fresh Blueberries and Peaches
2 ripe peaches, sliced
2 cups blueberries
1 2/3 cups gluten-free flour
1 ¼ cups ground almonds
¾ teaspoon xanthan gum
2 ½ teaspoons baking powder
1/2 tsp salt
1 cup sugar
¾ cup soft butter
½ cup buttermilk
3 extra large eggs
1 teaspoon vanilla extract
1 tablespoon powdered sugar
Preheat oven to 350° F. Prepare a 9-inch spring form pan with butter and dusted with flour.
Pit the peaches and slice. Wash the blueberries and let them dry.
In the bowl of a stand mixer using the paddle attachment, combine the all of the dry ingredients. Once blended, add the butter and blend until fully mixed. Add the eggs, buttermilk and vanilla extract and blend using medium high speed for about 3 minutes. The batter will be fairly heavy.
Pour half of the batter into the prepared pan, scatter half of blueberries, top with the remaining batter.
Arrange the sliced peaches around the edge of the pan, and then place the remaining blueberries in the center.
Bake the cake for 55 to 60 minutes or until the cake tester comes out cleanly. Cool in the pan for 30 minutes. Then run a knife around the side of the pan to release the cake remove from the pan. Cool completely on wire rack.
Sprinkle the cake with powdered sugar. Serve topped with fresh whipped cream or vanilla ice cream.
> Click here for information about Ellen’s cookbook, No Sacrifices — Entertaining Gluten-Free