Gluten Free Almond Coconut Cake
July 27, 2022
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Peach is the soft, sweet stone fruit (a drupe) that anchors summer cobblers, fresh fruit toppings, jams, and fruit-forward baking. The natural sugars caramelize beautifully when baked, which is why peach fits into so many crumble, cobbler, and topping applications. A reader favorite built on it is Gluten Free Almond Coconut Cake where fresh or canned peach slices arranged on top of the cake provide the bright fruit contrast to the rich almond-coconut batter.
Fresh, frozen, and canned peaches each work in different applications. Fresh peaches (in season June-September) are the right choice for raw applications like fruit salads, salsas, and cold desserts where texture matters. Frozen peaches work for cooked applications like cobblers, smoothies, and sauces, no thawing needed if cooking. Canned peaches (in juice or light syrup) are the convenience choice for cake toppings and year-round availability.
For cake toppings, peach slices can go on top of the almond flour (as in The Best Ground Beef Meatballs and Banana Chocolate Chip Muffins) batter before baking (the slices sink slightly and create pockets of fruit) or be added as a finishing layer after the cake cools. Fresh or well-drained canned peaches work for either approach. Pairing with vanilla extract (used in Peanut Butter Protein Balls and Egg Free Cottage Cheese Muffins) in the batter amplifies the fruit’s natural sweetness without adding processed sugar notes.
For peeling fresh peaches, the easiest technique is blanching: score an X on the bottom of each peach, drop in boiling water for 30-45 seconds, transfer immediately to an ice bath, then slip the skin off with your fingers. This works for batches of 6+ peaches more efficiently than peeling with a knife.
For ripeness, the peach should yield to gentle pressure near the stem end but not be mushy. The fragrance test is reliable: a ripe peach smells sweet and floral from a few feet away; an unripe one has little fragrance. Underripe peaches finish ripening at room temperature in 1-3 days; once ripe, refrigerate to extend shelf life by 3-5 days.
For cobblers and crumbles, the standard ratio is 6-8 ripe peaches sliced + 1/4 cup sugar (seen in Cottage Cheese Eggless Pancakes and High Protein Blueberry Muffins) + 2 tablespoons cornstarch (such as in Lemon Raspberry Muffins and Eggless Chocolate Chip Cookies) + 1 teaspoon vanilla + pinch of cinnamon (as in Banana Bread Overnight Oats and Chocolate Chip Muffins) for the filling, topped with crumble or biscuit dough, baked at 375°F for 45-50 minutes. The cornstarch is what produces the proper thickened filling rather than runny peach soup. For storage, ripe peaches keep 3-5 days refrigerated.
Popular peach recipes include peach cobbler, peach crisp, peach pie, and baked peach desserts. Peaches are also used in jams, sauces, smoothies, and breakfast dishes. Their natural sweetness makes them ideal for both baked desserts and simple fruit-based recipes.
Peaches contain vitamins, antioxidants, and dietary fiber that support overall health. They are a good source of vitamin C and vitamin A, which help support immune function and skin health. Adding fresh peaches to meals can provide nutrients along with natural sweetness.
Peach desserts are commonly made by slicing fresh peaches and combining them with sugar, spices, and a topping such as crumble or pastry. The mixture is baked until the fruit softens and releases juices. Peaches can also be used in pies, cakes, or chilled desserts.
Peaches are usually washed, sliced, and the pit is removed before using them in recipes. They can be eaten fresh or cooked in baked desserts, sauces, and jams. Peeling the skin is optional, depending on the recipe and texture preference.
For more fruit-topping and summer-baking options, see our strawberry and blueberry recipes.