almond peach cake
Serves: serves 6-8
Ingredients
- 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
Instructions
- 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.
Notes
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.
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.
Recipe by Love and Lemons at https://dailycove.info/almond-peach-cake/%3C/div%3E%3Cdiv
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