almond peach cake
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.
pictured is one 8-inch, and one 4-inch cake pan.
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.
Love and Lemons