Gluten-Free Nectarine Cake

This morning we woke up just as the sun was rising, casting its pinkish glow over the Ottawa River
and highlighting all the tops of the summer-green trees.  What a beautiful way to start the day.

For breakfast, we ate cake.

Our amazing view of the Ottawa Valley and the shimmering water made me feel exuberant. Like the first time I woke up in the Grand Hotel in Florence walked out onto the balcony looking
over the stunning Arno & the picturesque Tuscan City and felt such lively excitement.
Having that feeling again, made me want to indulge in a piece of 
nectarine cake rather than a bowl of oatmeal.
Our Little One squealed with delight!
Happy to munch on something so tasty that we made together.
“Yum-Yum, Mama”
 Yum-yum, darling.

The nice thing about this afternoon tea cake (other than the fact that you can eat it for breakfast)
is that its not sweet; it pleases with its subtle notes of cinnamon and maple and complements 
the seasonal nectarines perfectly.

I would love to hear what recipes you are making with your local fruits.
Happy Friday everyone!

Gluten-Free Nectarine Cake
Serves 8

1 cup brown rice flour
1/2 cup tapioca flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 cup salted butter (softened)
1/2 cup organic sugar
1 tsp vanilla extract
2 eggs
1/2 cup light sour cream
3 firm nectarines
1 Tbsp lemon juice
powder sugar for dusting 

Cake batter

Mix together flours, baking powder, baking soda, cinnamon.  
In separate bowl, cream butter, sugar, vanilla and maple syrup.  
Whisk 2 eggs in bowl and pour into wet mixture. Then add in sour cream.  
Pour wet mixture into dry mixture, in segments. Pouring and stirring, until blended
into a spongey consistency.


Cut nectarines into medium-fine slices.  In a bowl, toss them in a bit of lemon juice
& some sugar (I only used 1 Tbsp of organic sugar, you may wish to use more for sweeter taste).
Let sit for a few minutes to absorb lemon juice.

Assemble & Bake

Preheat oven to 350F

Lightly grease and dust with flour a 24 oz french corningware dish (or deep cake dish).
Pour cake batter inside and spread with a spoon.  If the mix sticks to the spoon,
wet it with cold water.

Place nectarines in a circular design on top.

Bake with cover for 10 minutes. Remove cover and bake for 35-45 minutes.
Remove and test the center of the cake with a butter knife – make sure it comes out clean.

Dust with powdered sugar.

You can served it straight from the french corningware dish –
or remove (after 20 minutes of cooling) and place on serving plate.



  1. says

    ♡Thank you Tina, I had so much fun styling these photos..and eating cake!

    ♡Eftychia, so glad that you stopped by, I hope you will be a regular!
    I popped on over to your blog and wanted a piece of chocolate cake :)

    ♡Thank you Loraine, hope you have a wonderful weekend too –
    and enjoy some cake!!!

  2. David says

    The Best of this Life captures so much light and awards it to a reader delightfully, looking into this makes me feel wonder and turns what I first may consider ordinary into superabundance. Thank you.

  3. Courtney says

    Just saw your post through blogher.. I’ve got to try this. I’m celiac and I love finding new gluten-free recipes that are healthy and use fresh local produce. Thanks for this one!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>