Summer Peach Cake

With summer in full swing, it is time to hit the fruits stand. I love peaches anytime and all year if it is up to me. Peach and nectarines are few of my favorite fruits. And when peaches are in season, I can enjoy and eat them as much as I want and also get extras for baking. I will be trying another peach cake recipe next time where I stack the layers with frost decorations.

Today, I am baking from this recipe found from this site .

I am tried gluten free version using rice flour, the texture of the cake comes out much drier, hopefully the taste is okay.

Here is my recipe.
1 1/2 cup flour  ( for gluten free recipe, I replace flour with rice flour and also add 2 Tbs corn starch)
1 1/2 tsp baking powder
5 1/3 tablespoons crisco butter stickt
3/4 cup sugar plus 1 tsp sugar, 1 tb brown sugar
1 large egg
1/2 cup plus 2 tbs milk
1 tsp vanilla
2 peaches, pitted and sliced.

Preheat oven to 350 degree.
I double the recipe wo that I lined bottom of (3) 9 inch cake pan with parchment paper.
Grease sides of pan generously with margarine.

In mixer, beat together crisco and 3/4 cup og sugar until creamy.
Add in egg, vanilla until combined.
Alternately mix flour and milk, ending with flour until just combined.
Divide and spread batter among the 3 prepared pans.
Arrange peaches on top of cake batter.
Sprinkle with remaining sugar and brown sugar over the peaches.
Bake for 35 minutes or until toothpick inserted and cake comes out clean.
Cut into wedges and server with ice cream or whipped cream.