Gluten Free Peach Pound Cake by Elise New
Rated 5.0 stars by 1 users
Servings
10
Prep Time
15 minutes
Cook Time
50-55 minutes
Make this amazing Gluten-Free Peach Pound Cake by Elise New using our Ivory Teff Flour, Quinoa Flour, Arrowroot Powder, and Xanthan Gum.
Ingredients
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⅓ cup Judee's Ivory Teff Flour
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⅓ cup Judee's Quinoa Flour
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⅓ cup Judee's Arrowroot Powder
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½ teaspoon Judee's Xanthan Gum
1/2 cup butter, (1 stick)
1 cup granulated sugar
2 eggs, room temperature
1 teaspoon vanilla extract
½ teaspoon baking powder
Pinch of salt
2 Tablespoons sour cream
1 cup chopped, fresh or frozen peaches
1 peach
1 cup confectioners sugar
3 Tablespoons butter, melted
Milk or water to thin if needed
For the Icing:
Directions
Preheat oven to 325º
Combine flours, arrowroot powder, xanthan gum, baking powder, and salt in a small mixing bowl, and set aside
Cream butter and sugar until fluffy
Add eggs, and beat together well
Beat in sour cream and vanilla
Add dry ingredients and stir together
Stir in peaches until just combined
Pour into a greased 9x5 inch loaf pan
Bake in center of oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean, not counting if it pierces a peach.
Let cool in pan for 10 minutes, then loosen sides with a butter knife, and turn onto a wire rack.
Let cool completely
While cake is cooling, gather your icing ingredients
Peel peach, and mash in a mixing bowl
Add remaining ingredients, and beat until smooth
If icing is too thick to drizzle, thin out with a few drops of water or milk. If too thin, add a bit more powdered sugar
Drizzle over cooled cake, and slice to serve
Recipe Note
Notes: If not using individual flours, use 1 cup of your favorite flour mix
The size of the peach will impact how thick your icing is, thus the instructions for thinning and thickening your icing
