Last semester while talking to one of my roommates, it was discovered that she likes peach schnapps. She really likes peach schnapps, and, it's not something that makes her sick. Well, in moderation. I'm sure if she got a little too excited and drank a bit too much, she wouldn't feel so great. But since schnapps happen to be gluten free, she can imbibe in the candy-sweet alcohol as long as nobody's carding her.
It's not a secret that I don't shy away from baking, cooking, or lowering freezing points with alcohol, so it shouldn't come as a surprise that I decided to challenge myself to make a gluten-free cake incorporating the sickeningly sweet smelling schnapps.
Unfortunately, she never did get to try the cake that was originally imagined for her birthday, but all the gluten-tolerant tasters thought it was quite tasty. One even remarked, "Is this really gluten-free? It's really good." And, unless my checking all the labels failed me, it really is!
Making this cake was not without some slight hitches, mostly because of my lack of sleep and attention. I took all the ingredients out to bake the cake layers at 7pm last Friday night, after sleeping a mere 2 and a half hours in the previous 36. I failed to notice that I was looking at a recipe that made 80 mini cupcakes. A 6" cake does not require 4 pounds of batter, which I think is what I ended up with. I started divying up the batter by weight, hoping to make equal layers, and when the first one came out of the oven, I realized if I used more than just that for the cake, I'd end up with a leaning tower. I baked off a dozen cupcakes and a slightly smaller cake layer that I ended up omitting from the cake, deciding to go with a slightly shorter cake (If you follow the recipe below, yours may end up a bit taller than pictures from this recipe, but no worries! There's just enough frosting to take care of that!) Plus, it never hurts to have an extra 12 ounces of cake lying around. With the addition of some whipped cream and frozen fruit, it can be turned into a tasty (but extremely unphotogenic) mango trifle later in the week!
Peach Schnapps Layer Cake That Just So Happens To Be Gluten-Free
makes 1 6" 3 layer cake
For cake layers:
1 cups (200 g) granulated sugar
2 large eggs
1 1/4 cups gluten-free rice flour all-purpose mix (I used 200 grams of Gluten Free Pantry All Purpose Flour)
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 cup canola oil
1/2 cup milk
*add a teaspoon of vanilla extract, especially if you want to skip out on the schnapps
2/3 cup peach preserves
For peach schnapps syrup:
1/4 cup (50 g) sugar
1/2 cup water
2 Tablespoons peach schnapps
For peachy buttercream:
1 cup/2 sticks unsalted butter, softened
2 1/2 cups powdered sugar
1/4 cup peach preserves
To prepare cake layers:
Preheat oven to 350ºF. Grease a 6" round cake pan (mine's 3" deep).
Beat sugar and eggs in large bowl of electric mixer at medium speed for one minute. Add flour, salt, baking powder, xanthan gum, oil, milk, and vanilla and beat at medium speed for about a minute, or until batter is smooth.
Scoop batter in prepared cake pan. Place pan in center of oven and bake for about 45 minutes or until top springs back when lightly touched or a toothpick in the center comes out with only a crumb or two. Remove from oven and cool on a wire rack for a few minutes, remove from pan and cool completely.
To prepare sugar syrup:
Heat water and sugar in a small saucepan, stirring, until sugar is completely dissolved. Remove from heat and let cool. Stir in schnapps.
To prepare frosting:
Place butter in a medium bowl and beat until fluffy. Add powdered sugar and salt and beat until smooth. Beat in peach jam. (If planning on piping frosting, you may want to set aside some frosting before adding jam to prevent getting clumps stuck in your bag.)
To assemble cake:
Level the top of the cake. Slice cake into three layers. Place the base of the cake on a cake plate or large plate, sliced side up. Brush with syrup. Spread 1/3 cup peach preserves over cake layer, and top with another layer of cake. Brush with syrup and spread remaining 1/3 cup preach preserves over the layer. Top with the remaining layer of cake and brush entire cake with remaining syrup.
Scoop about 1 cup of frosting on the top of the cake and spread over the top and sides of cake, adding more frosting as necessary. Smooth sides and top, and, if desired, pipe designs with remaining buttercream.
Store in refrigerator for up to 2 or 3 days. Take out about 20 minutes before eating or it'll be too cold and not taste as awesome.