Baking anything is big news at my house. We’re always on some kind of a diet, trying to eat better, trying to avoid this or that. You know the drill: restricting flour, sugar, gluten, etc, etc, etc.
Every once in awhile, I love to call a time-out and get in the kitchen and get to some old fashioned, old school, yummy, warm-out-of-the-oven baking. I had that itch last weekend and found myself staring at a bowl of very ripe peaches, so I pulled out the blender and got to it. I decided to make an old fashioned peach cake, and riffed a little on a couple of the more traditional ingredients.
I added some almond flour for a richer flavour (and yes, I must admit, a little healthier version) and swapped out traditional sugar for coconut sugar. I sprinkled the cake with my very ripe peaches, and topped with a healthy serving of sliced almonds. The house smelled of home baked loveliness, and I must say the cake was delicious and didn’t last very long. A little vanilla ice cream on the side and a tall glass of milk made this a perfect summer treat. Give it a try and tell us what you think!
Spicy Almond Peach Cake
1 cup flour
3/4 cup almond flour
1 1/2 tsps baking powder
1/2 tsp salt
3/4 cup softened butter
3/4 cup coconut sugar (feel free to use regular)
2 tbsps raw sugar (for finishing)
1/2 cup sliced almonds
3 eggs, room temp
1/4 cup milk
zest of 1 lemon
1 tbsp vanilla extract
1/2 tsp cinnamon
1/2 tsp cardamon
5 ripe peaches, roughly chopped
Preheat your oven to 350 degrees.
Butter a 9 inch springform pan.
Sift together four, almond flour, baking powder, spices and salt and set aside.
Mix the butter and sugar on low for 3 mins until light and fluffy.
Add the eggs, one at a time, until fully incorporated.
Add the lemon zest, vanilla, and milk.
Slowly incorporate the dry ingredients. Mix well.
Using a spatula, pour into the baking pan and spread until even.
Pour peaches over top of batter and pat into the batter gently.
Sprinkle with 1/2 of the raw sugar.
Bake for 45 minutes.
Top with sliced almonds and remaining sugar.
Bake an additional 20 minutes or until well browned.
Cool in the pan until edges pull away from the pan.