If you put fruit on cake, it’s ok to eat it for breakfast. That’s the rule, right?
Of course, the cakes I make aren’t super decadent. This one, for example, is whole-grain enough that it could just as easily be baked in a muffin tin or mini loaf pans… the shape alone would make you feel differently about what time of day is cake-appropriate.
Aside from the sprinkle of brown sugar on top, there’s no refined sugar. It’s moist on the inside thanks to a combo of coconut oil, almond milk and applesauce. And then, the best part – the peaches. Ripe, summery, juicy peaches.
This cake has one issue and that is that the peaches don’t last much longer than a day after they’re baked in. In our house, that doesn’t seem to be a problem…
- 2 ripe peaches
- 1 cup whole grain spelt flour
- ½ all-purpose flour
- ¼ cup masa harina corn flour
- ¼ cup stone ground polenta
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¾ cup original Almond Breeze Almond Milk
- ½ cup maple syrup
- ¼ cup applesauce
- ½ cup coconut oil
- ½ teaspoon almond extract (optional)
- sprinkle of brown sugar, on top (optional)
- ¼ raw sliced almonds, on top
- Preheat oven to 350 & prepare a 12-inch round cake pan (or equivalent)
- Thinly slice your peaches and set aside.
- Combine the dry ingredients.
- In a separate bowl whisk together the wet ingredients.
- Stir the dry into the wet, don't over mix.
- Pour batter into prepared pan(s) and place peaches, brown sugar, and sliced almonds on top.
- Bake for 30-40 minutes or until a toothpick comes out clean.
a note to simplify flours:
- sub spelt & all-purpose: with 1.5 cups all-purpose or white/wheat mix. (or a gluten free mix you like).
- sub corn flour & polenta: with ½ cup cornmeal.