Dutch Peach Cake

A favorite recipe from my grandmother

dutch peach cake
Dutch Peach Cake

Works as breakfast as well as dessert!

On a sweet note, my grandmother’s recipe for Dutch Peach Cake is one of our favorites. We make this cake with peaches in the summer, and it’s so good we make it with apples in the fall – any fruit would be great.

The sweetness comes from the fruit, not the cake, so it’s important to use in-season, ripe fruit. Because it’s not overly sweet, it works as breakfast as well as dessert!

Scroll down to see the recipe.


Dutch Peach Cake
Cuisine: Breakfast, dessert
  • 1¼ cup gluten-free flour (I use GF Jules gluten-free flour)
  • 1½ tsp gluten-free baking powder
  • 2 tbsp sugar
  • ¼ cup butter
  • ¼ cup milk
  • 1 unbeaten egg
  1. Sift together the dry ingredients
  2. Add eggs and milk by hand into the flour mixture
  3. The dough will be rather stiff - drop it onto a greased 9 or 10 “greased pie pan by spoonfuls
  4. If you're doubling the recipe, use a cookie sheet (a 7 x 11 foil pan also works)
  5. Place sliced peaches into the dough, pushing gently (you can add blueberries; you can make this dish with apples as well)
  6. Sprinkle with sugar and cinnamon
  7. Bake at 400 degrees 40-45 minutes

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