Gluten-Free Peach Coffee Cake with Streusel Topping

Gluten-Free Peach Coffee Cake with Streusel Topping

At church this Sunday I was giving some fresh peaches to take home.
Today being Tuesday and the peaches was already ripe and ready to eat when we got them.
I needed to use them right away.
So, as I was looking through my Everything gluten free page ,I came across this recipe
 byGluten free goddess
 Gluten-Free Peach Coffee Cake with Streusel Topping

DRY INGREDIENTS:

1 cup brown rice flour

3/4 cup almond meal

1 cup  brown sugar

1/2 cup tapioca

2 teaspoons baking powder

1 teaspoon xanthan gum

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

put all the dry ingredients
 in a large bowl

mix to combine

WET INGREDIENTS:

2 large  eggs, beaten

1/4 cup  oil

2 teaspoons  vanilla extract
1 teaspoon almond extract

1/4 cup milk

mix eggs,oil,extract and milk together

Add the wet mixture to the dry ingredients

mix well

about 1 1/2 cup diced fresh peaches

I like to make cupcake sizes coffee cakes.                
And I can make 12 peach coffee cakes with this.                         
line cupcake pan with cupcake pappers.
Fill each cup 1/3 with batter.
Scoop 1Tablespoon full of the fresh diced peaches
into each cup.
Top with the remaining batter, even them out.

STREUSEL TOPPING

2 tablespoons chopped nuts

3 tablespoons  oil

1/3 cup brown sugar
3 tablespoons brown rice flour
1 teaspoon ground cinnamon

make the streusel topping by combining
the brown sugar,brown rice flour,
oil, chopped nuts and cinnamon.
mix until sandy

   

.



spread the streusel toppings
on the cupcakes
about 1 Tbs each.

Bake in a preheated oven for 40 minutes
after 25 minutes cover the top of cupcakes
 loosely  with foil
to prevent it from over browning

enjoy