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While searching for delicious recipes to use some of the fruits on sale for Thrive Life’s Black Friday sale this year I stumbled upon this fun cake recipe and decided to attempt to make it gluten-free so that I could taste it. I made a flour version and my family’s consensus was that they were slightly different but both delicious. The gluten-free version had a bit more of a cornbread-ish texture leaving you wanting to add butter or honey to it. The flour version was more cake-like and would have been delicious with a glaze added.
Several of these ingredients are currently discounted for Thrive Life’s Black Friday Sale. Check out the sale items at this link. If you would like to get email reminders when the sale is about to end make sure to join my Thrive email list where I send more specific emails relating to Thrive.
Peach-Blueberry Sour Cream Cake Recipe
- 2 c. Flour (All-Purpose OR Thrive Gluten-Free Flour)
- 1/4 tsp. Baking Soda
- 1 1/2 tsp. Baking Powder
- 3/4 c. Butter, softened
- 1 1/3 c White Sugar
- 2 tsp. Vanilla
- 3 Eggs
- 1 c. Thrive Sour Cream Powder (mixed with 1/2 c. water) – ON SALE
- 3/4 c. Thrive Freeze-Dried Blueberries – ON SALE
- 3 c. Thrive Freeze-Dried Peaches – ON SALE
- 3 T. White Sugar
Preheat oven to 350 degrees. Line a springform pan with waxed paper, spray with pam spray, and lightly dust with flour. Put peaches and blueberries in separate bowls and cover with water to allow to hydrate/refresh.
Mix flour, baking soda, and baking powder together in a small bowl and set aside. Cream butter, sugar, and vanilla together in a stand mixer (I love my Bosch and it will be on sale for Black Friday too!). Add 3 eggs, one at a time, beating in between (don’t drop the whole egg in like I did when I was first testing out this recipe).
Whisk together the sour cream powder and water to make a nice thick sour cream. Add to the mixture 1/3 of the dry mixture, then 1/2 the sour cream, 1/3 dry, 1/2 sour cream, 1/3 dry mixing in between. Mix until well blended. Pour evenly into the prepared spring form pan.
Drain your fruit and place on top of cake. I do a spiral pattern with the peaches and then sprinkle blueberries in between. Once you’ve used all the fruit, dust the entire top with the remaining 3 T. of white sugar.
Bake for about 60-70 minutes or until a toothpick comes clean when testing (don’t pierce through the fruit). Cool in the pan for about 15 minutes, then remove from pan and place on a wire rack to finish cooling.
Serve with melted butter, ice cream, or a glaze. Anything would be delicious on this moist cake!
I did a live cooking demo feature this recipe along with a delicious Loaded Baked Potato Soup Recipe so if you want to see how easy it is to cook with your food storage watch the video below. I cut off some chatter at the beginning and end so that’s why it may appear to be a little choppy there. Enjoy!
-Jodi Weiss Schroeder
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