This recipe involves a lot of small and medium bowls, but I've organized the steps to re-use some of them. You can use all light brown sugar or all dark brown sugar, depending on what you prefer.
Topping
2 T butter
1/4 c. dark brown sugar
1/2 c. quick oats
1/2 t. ground ginger
8-12 scrapes freshly ground nutmeg
Cake
2 c. frozen sliced peaches, thawed and chopped
1/2 c. quick oats
1 oz. (28 grams) coconut oil
2 T butter
1/2 c. milk
1/2 c. light brown sugar
1 egg
1 t. vanilla
180 grams AP Gluten Free Flour Blend
1/2 t. psyllium husk
1 t. baking powder
1/2 t. baking soda
1//8 t. salt
1/2 t. ground ginger
1/2 t. Penzey's Cake Spice
10-20 scrapes freshly ground nutmeg
Preheat the oven to 375 on convection setting if available. Grease an 8 inch square metal pan with coconut oil.
In a small microwave-safe dish, melt 2 T butter, covered. Combine the melted butter and the remaining topping ingredients in a small bowl.
Weigh out the coconut oil into the dish you used to melt the butter, and add 2 T of butter. Cover and microwave 20 - 40 seconds, until melted. Set aside to cool.
Chop the frozen peach slices until you have enough chunks to fill a 2 c. measure. In a small bowl, toss the peaches with 1/2 c. quick oats. Measure the milk in the cup you used for the peaches, and add the sugar, egg, and vanilla. Weigh or measure all of the dry ingredients into a medium sized bowl. Whisk the dry ingredients together with a fork. Use the same fork to whisk the wet ingredients together until smooth. Add the wet ingredients and the melted butter/oil to the dry ingredients, Stir to combine. Add the peaches and oatmeal and stir.
Spread the cake batter in the prepared 8 inch pan. Sprinkle the cake with the topping.
Bake 20 - 25 minutes at 375 F, until a toothpick inserted near the center comes out clean and the center of the cake feels firm.
