There’s always that Sunday that sneaks up on me… you know, the one where I’m in charge of the church Coffee cart; or like my 5 year old a couple years ago termed it “church concession stand”. You know your dad’s a coach and you’ve gone to one too many games when Sunday morning coffee carts turn into concession stands before Children’s church.
Back to my coffee cart responsibilities. This month though, I did really good to remember it! Did that mean I prepared like I should’ve for some scrumptious treat to pass out as you’re greeted at the door? Let’s just say, this mom can only handle so much…. and Christmas was “so much”. With the coffee cart being the week after Christmas, I knew I was going to have to be creative in what I was making- especially since we’ve been gone for most of the week… therefore our grocery surplus is a little on the lacking side for decadent treats. Want me to whip up a quick pasta, loaded baked potato or better yet hotdog (don’t judge me)? I’m all over it. But somehow I don’t think that hotdogs cut up into bite sized pieces with toothpicks would really go over well.
So instead I decided to take an easy way out and go with this little fruit coffee cake… partially from a gluten free mix that I’ve found. I find these mixed from our local Aldi’s, I believe the “liveGfree” is their gluten free brand. I really love most of their gluten free brand of foods. This gluten free mix is considered a pancake and baking mix, and I’m going to do just that- bake with it!!! *if you can’t find this specific pancake mix I would bet you could use a different pancake/baking mix in substitution and use the rest of the ingredients below- If you do, I would love to hear how it turns out!!!*
On the back of the box there is a recipe for coffee cake with fruit, but like always… I’m going to tweak it just a little! It calls for 1 can of pie filling… but I never have that on hand… if you do, great for you! What I do have on hand however, is some yummy frozen peaches that I froze a couple years ago (for just a time as this) from our local peach orchard!
So instead of the can of pie filling I’m grabbing 4 cups of frozen peaches. I put them in a sauce pan with about a cup of sugar and I’m going to let them reduce (boil) until they’re a little thicker. I know since they were frozen they had some extra fluid with them when they thaw. I also put 1/2 tsp of cinnamon in with the peaches as they boiled down, and put the lid on them. Goodness did they smell delicious!!!
While the peaches did their thing, I started to whip up my batter for the coffee cake itself.
I mixed the baking mix, sugar and cinnamon together. Then added the eggs, milk, and melted butter. The one thing I really love about this recipe is that I did it all in one bowl, without a mixer… so I didn’t dirty up a ton of different things in my kitchen on a Saturday morning.
I let it sit for a few minutes in the bowl before putting part of it in the 9×13. The reason behind this is that it fluffs up! Just like pancakes do! I want the cake to have that fluffy texture, so give it a second to fluff… don’t rush 😉
After its fluffed a bit, spread some in the bottom of the 9×13. I didn’t do quite half because I wanted to have enough to “plop” over the peaches. While the peaches reduced down more, the batter raised a little more in the 9×13 too-
Since the peaches are fresh/frozen they have a little bit more liquid then I wanted so I used a slotted spoon to remove a little of the liquid off of them, but not too much! You still want that goodness from them cooking down with the cinnamon and sugar!
Then I topped it with the remaining batter and just used a spoon to spread the batter a little more even over the top. It’s ok that the peaches peek through though!
Pop it in the oven and cook it for 20-25 minutes! While it bakes you can mix up your glaze to pour over the cake when it comes out. I also put the rest of the peach reduction on top with the glaze! This will be served cold, tomorrow… but it’s going to be so hard to not dig into it today!!!! The girls have already come upstairs asking if they can’t sample it (before it even baked! The peaches smelled that good!!!)
Gluten free Peach Coffee Cake
4 cups frozen peaches (or one can of pie filling)
1 cup sugar
1/2 tsp cinnamon
16 oz LiveGFree gluten free pancake/baking mix
4 large eggs
1/2 cup butter melted
1 cup milk
2/3 cup sugar
1 1/2 teaspoon cinnamon
1 cup powdered sugar
2 tablespoon milk
If you use frozen peaches like I did see how to reduced them down above with the sugar and cinnamon.
Mix the dry ingredients together (baking mix, sugar and cinnamon) then add the eggs individually, milk and melted butter.
Let the batter sit to raise (fluff) a little
Pour 1/2 the batter in a greased 9×13 pan. Add the fruit (either the pie filling or the frozen reduced) and then top with the remaining.
Bake at 375* for 20-25 minutes or until done
While the cake bakes, mix the powdered sugar with the milk and pour over the cake while it’s still warm!
Enjoy hot or cold!! But grab your favorite warm beverage to enjoy it with!!!