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Can be made vegan.
Substitute whipped cream for whipped coconut milk if desired.
Ingredients
| 1 3/4 cups | gluten free baking blend | |
| 1 tsp | baking powder | |
| 3/4 cup | sugar | |
| Pinch | salt | |
| 1 tbsp | vinegar | |
| 1 tsp | vanilla | |
| 1/3 cup | butter or vegan margarine, melted | |
| 1 cup | water | |
| 3 cups | peaches, sliced | |
| 2 tbsp | lemon juice | |
| 1 cup | brown sugar |
Directions
1. Preheat oven to 350°F
2. Mix together g.f. baking blend, baking powder, sugar and salt. In a separate container mix vinegar, vanilla, 1/3 cup melted butter, and water. Pour liquid into dry mix and blend well.
3. Slice peaches and toss with lemon juice. Pour in 1/3 cup melted butter in a 9" cake tin. Sprinkle brown sugar over butter and arrange peaches over the butter sugar mix (a spiral design is nice as this will be the top of the cake. Pour cake batter over fruit.
4. Bake 30- 40 minutes or until until a toothpick inserted in the center of the cake comes out clean.
5. Remove from the oven and let rest in pan 5 minutes. Run knife around edge of cake and then carefully invert cake onto a serving plate. Serve with whipped cream.
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