Recipe from my Grandmother, this is a simple 7 ingredient "cake", topped with fresh juicy peaches, a dash of cinnamon sugar and baked to perfection! Works equally well as breakfast or dessert.
New!I’ve added a cooking video to this page so you can see how easy it is to make this gluten-free Dutch Peach Cake!
If you’re new to this website, as with all my recipes, there is a printable recipe with exact measurements and directions at the bottom of this page.
Hope you love it!
Original post…
Nothing says Summer like my Grandmother’s Dutch Peach Cake!
And today I made it with juicy local peaches and blueberries, and it is out of this world!
This simple “cake” is not too sweet, bursting with ripe, juicy peaches and equally loved as breakfast or dessert.
You might recognize this from the Dutch Apple Cake this past Fall.
It is the same great recipe from my Grandmother only with peaches! She made it all the time switching up the fruit based on the season.
The beauty of this light “cake” is that the sweetness comes from the fruit, not the cake, so it really highlights seasonal fruit.
Truth by told, we have struggled with the name “Dutch Peach Cake” because my Grandmother always called it a “Dutch Peach Cake” but it’s not a cake in the traditional sense.
Let me explain…
It’s a simple 7 ingredient pastry crust (reminiscent of a shortbread crust) that’s low in sugar (only a few tablespoons!) and low in butter (only 1/3 cup) and so yummy.
The pastry dough is gently pressed into the bottom and around the edges of a pie pan or even a rimmed baking sheet.
Then the peaches are pressed in to the dough. Topped with a dash of cinnamon sugar and baked to perfection!
And it’s not thick… you can see here, the cake part is thin and you are really tasting the peaches!
Whatever you name it, you’ll call it a delicious and easy addition to your baking repertoire.
There’s a reason it’s a longtime family favorite!
Let’s take a look at the details.
This is all you need — pantry staples and some peaches!
The cake is made with 7 simple ingredients:
Gluten-Free all purpose flour (we used GF Jules – Affiliate link)
baking powder
salt
sugar
butter or dairy free butter
milk and
1 egg.
As an aside, you may have noticed that we are affiliate for GFJules. To learn more about why we love GFJules flour and why we have used it for 10 years, click here.
Bonus: at the bottom of that post is a one-time use affiliate Discount Code.
And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!
Back to the Gluten-Free Dutch Peach Cake…
It comes together quickly!
All you do is mix together the dry ingredients, add the egg and milk, then the butter.
The dough will be stiff.
So you drop in into the pan and gently press if with your fingers into the pan and around the edges.
Then you press in the peaches anyway you like.
I tend to make circular designs but as you can see by all the different photos, they always look different!
Sprinkle with cinnamon sugar and bake!
You can also make it in a half or full baking sheet (if you double recipe) like my mom likes to do.
One last thing or my Grandmother would be upset that I haven’t shared… we make this cake with peaches in the summer, but it’s so good we make it with apples in the fall – any seasonal fruit would be great!
Hope you love it as much as we do!
PIN it!
Scroll down to see the recipe and leave a comment if you try.
Recipe from my Grandmother's this is a simple 7 ingredient cake, topped with peaches, a dash of cinnamon and sugar and baked to perfection. The beauty of this cake is that it isn't sweet and highlights the fruit of the season. Perfect for breakfast or dessert!
1/3cupbutteror dairy free butter, room temperature, cut into pieces
1/3cupmilk
1egg
Cinnamon & sugar for sprinklingwe used a mix of 1 tablespoon sugar and 1 teaspoon cinnamon, but didn't need it all
6-8fresh ripe peachesdepending on size, peeled and sliced
Instructions
Preheat oven to 400 degrees F, and lightly grease a 9 or 10 inch pie pan or 1/2 sized rimmed baking sheet.
In a large bowl add dry ingredients (flour, baking powder, salt, sugar) and combine with a fork or pastry cutter.
Add eggs & milk into the flour mixture and mix to combine. Add butter one piece at a time and mix to combine. Batter will be stiff.
NOTE: my grandmother who made this with regular flour (ie gluten) insisted that this dough must be mixed by hand or with a large spoon and that you do not want to over mix. The batter should be rather stiff and only pliable with your hands. I however do everything in a stand mixer and there is no gluten to over mix when baking with gluten-free flour. Feel free to make it either way.
Drop batter onto prepared pie pan by spoonfuls, and gently press into the bottom and around the edges of the pan.
Press sliced peaches into the dough, pushing gently.
I knew I wanted to make this recipe ever since I saw the picture on Instagram and did not disappoint. Everyone in my family loved it and asked when I will make it again. Thank you for sharing!
This recipe is amazing!! I tried with apples and other with chocolate, so delicious both options! I’m from Brazil, so it’s hard to find peaches in June . ? Thanks for sharing your knowledge.
Can I make this cake dairy free? I have lactose intolerance and I also can’t use almond milk as my son is allergic to nuts? Any suggestions? Thank you.
Made this with peaches and it was YUMMY! I combined all the wet and dry ingredients separately and then placed both in a food processor and added the butter one piece at a time! The dough came out incredible and easy to spread- I was shocked at how easy and effortless it was was to make – AND TASTED SO GOOD!
Love your recipes
A must try recipe! I love how the whole cake is not too sweet yet it’s very tasty especially after eating it again the next day. Deliciously approved by the whole family! Thanks again Karen for this wonderful recipe!
Delicious! I love that it’s not too sweet and the flavor concentrates on the fruit. I did make a mistake, though. I used a whole stick of butter instead of the 1/3-cup. I would cook it a little less than 40 minutes. It got a little too brown around the edges. Maybe because of the extra butter? ??♀️
This was so good!! We’ll make it again for sure. Our ‘cake’ part turned out super sticky though. Not sure what I did wrong? Maybe it’s the different flour brand? I followed your directions to a in regards to measuring, mixing, and cutting in the butter. Hmm?? Thanks for sharing your recipes.
Hi! Happy you enjoyed this! As for the texture, I’ve never had that happen with this recipe but sometimes with gluten-free baking the center takes longer to cook, so I will cover the top loosely with foil so that top doesn’t burn and give it a few extra minutes….
Oh, it turned out perfectly once it was baked. It was super sticky after the ingredients were all mixed together and I had to spread it in the pan. Certainly won’t deter me from making it again. Thank you.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...
What’s the butter and milk for
Hi. The ingredients above are all for the “cake” part. Let me know if you make it.
This is by far my most favorite thing I’ve made this summer!! It was unbelievably easy and it’s SO GOOD!
You just made my day! So happy you love it as much as my family does! Thanks for sharing 🙂
I knew I wanted to make this recipe ever since I saw the picture on Instagram and did not disappoint. Everyone in my family loved it and asked when I will make it again. Thank you for sharing!
Thank you! It is a long time family favorite and it makes me so happy to see other’s love it too! Thanks for sharing 🙂
Does this work with all-purpose flour as well?
Yes! The original recipe from my Grandmother called for regular all-purpose flour. I just substituted gluten-free all purpose flour.
Can almond milk be used in the dough?
Sure! I haven’t made it with almond milk but should work fine! Hope you love it!
This recipe is amazing!! I tried with apples and other with chocolate, so delicious both options! I’m from Brazil, so it’s hard to find peaches in June . ? Thanks for sharing your knowledge.
Very easy and good recipe! Thank you.
Happy you loved it! Thanks!
Can I make this cake dairy free? I have lactose intolerance and I also can’t use almond milk as my son is allergic to nuts? Any suggestions? Thank you.
Hi! Great question! I often use dairy free butter (I like earth balance) and you could use any dairy free milk you like. Let me know if you make it.
Karen: I want to live at your house!! Sadly, my printer is not connecting; another reason to produce that Cookbook!!
You are too sweet Betsy! You are welcome here any time! And about that cookbook… hopefully one day!
Made this with peaches and it was YUMMY! I combined all the wet and dry ingredients separately and then placed both in a food processor and added the butter one piece at a time! The dough came out incredible and easy to spread- I was shocked at how easy and effortless it was was to make – AND TASTED SO GOOD!
Love your recipes
This was one of the most perfect and delicious recipes! I can’t wait to make it again!
A must try recipe! I love how the whole cake is not too sweet yet it’s very tasty especially after eating it again the next day. Deliciously approved by the whole family! Thanks again Karen for this wonderful recipe!
Could you substitute the egg for something else? Our kiddos have a egg intolerance. Would love to try this recipe 🙂
I’ve never made it with an egg alternative but it should work as it’s only 1 egg…. do you have a liquid egg replacer you like? I usually use flax egg…
Delicious! I love that it’s not too sweet and the flavor concentrates on the fruit. I did make a mistake, though. I used a whole stick of butter instead of the 1/3-cup. I would cook it a little less than 40 minutes. It got a little too brown around the edges. Maybe because of the extra butter? ??♀️
It can get a bit brown around the edges but the extra butter probably made it more so! Happy you enjoyed it anyway!
This was so good!! We’ll make it again for sure. Our ‘cake’ part turned out super sticky though. Not sure what I did wrong? Maybe it’s the different flour brand? I followed your directions to a in regards to measuring, mixing, and cutting in the butter. Hmm?? Thanks for sharing your recipes.
Hi! Happy you enjoyed this! As for the texture, I’ve never had that happen with this recipe but sometimes with gluten-free baking the center takes longer to cook, so I will cover the top loosely with foil so that top doesn’t burn and give it a few extra minutes….
Oh, it turned out perfectly once it was baked. It was super sticky after the ingredients were all mixed together and I had to spread it in the pan. Certainly won’t deter me from making it again. Thank you.
oh, I misunderstood! It is a somewhat sticky batter so it sounds like you did everything right! Enjoy!
I just made it and it looks and smells amazing. Can’t wait to dig in. I’m taking it to a dinner party tomorrow.
Yay! Hope you all love it!