Peach & Honey Cake (Gluten Free)
Soon I’ll be boarding a flight to South Carolina to see one of my bests, Eileen, get married. It was just years ago we were carousing the streets of New York City together, seemingly with no direction, yet with such purpose. It was May and the season was just settling in with its damp heat. The longer days sported tank-tops, street fairs and pigeons. The 9th Avenue Food Festival was in session, offering us all the grilled corn, arepas, and watermelons we could possibly consume while sitting on the stoop of whose apartment we did not know. There we sat in the afternoon sun eating our melted cheese and drinking our fresh squeezed lemonade and speaking in girl language. Which boyfriend do I keep? Which do I give away? And which will forever pull me through the tumult of unrequited love? The answers seemed so important at the time, that is until a spry pigeon swooped over my head that doubled as a toilet. As soon as it left its mark, Eileen produced a kleenex and sprang over to my side. Without hesitation she gently slid the kleenex through my soiled locks, wiping them until the golden strands emerged shiny and clean. It was from that moment I knew Eileen would make a loving wife and a caring mother. This tall redhead from Alabama really knew how to take care of sh*t, so her soon-to-be-husband better watch his. She’s a real peach, a southern act of kindness.
Peach and Honey Cake
2 cups of all purpose flour or Bob’s Red Mill All Purpose Gluten Free Flour
1 tsp baking soda
3/4 cup of honey
1 teaspoon vanilla
3 eggs room temperature
1/4 stick of butter room temperature
4-5 peaches or nectarines, peeled and diced
Preheat oven to 350˚. Sift dry ingredients together. In a separate bowl mix eggs, honey, and butter together. It’s best when the liquid ingredients are room temperature so that the honey stays soft and combines well. Once thoroughly mixed, slowly add the egg and honey mixture. Mix in the peaches, you can also use sweet nectarines. They will sink to the bottom, so I like to add a few on top as a garnish only after it has baked and cooled. Butter a 10″ cake pan and pour batter into it. Bake for about 40-45 minutes or until toothpick comes out clean.
This is the first time I have used Bob’s Red Mill gluten free flour. I made this cake three times until I got it right. The flour is a sturdy blend of ground chickpea, yuca and potato. It has a slight different taste than regular old wheat flour, but seemed to bode well with the honey for the sweet taste of this cake.