That’s right, this entire week is dedicated to my favorite fruit: CHERRIES!
Peaches and blackberries and fresh figs are all a close second, but there’s something pretty irresistible about those tiny jewels that pack a punch of flavor. They come in different varieties and colors and flavors and they are just a little gift from nature.
Also when you pit lots of them you find remnants of the gift for like ever. They are the gift that keeps on giving.
Let’s kick things off with this Paleo Cherry Sheet Cake. It’s summer simplicity at its best. No frosting or even a dusting of cinnamon sugar. Just cake with so many cherries. Oh so many cherries. As many as you can fit.
You don’t have to make this paleo, but why not? It’s light and healthy and totally completely acceptable to eat for breakfast.
Cake for breakfast.
Especially since it’s still technically summer.
Cherries. Summer. Cake. Let’s do this! And there will be more cherry fun all week, including a cherry inspired fashion post!Print
2 cups almond flour
1 1/3 cup tapioca starch
2/3 cup coconut flour
½ cup olive oil
Scant 1 cup coconut sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla bean powder or pure vanilla extract
¾ cup unsweetened almond milk
2 ¼ teaspoons baking powder
2 2/3 cup paleo flour blend
4 heaping cups bing cherries, pitted
Make the flour blend. Pour almond flour, tapioca starch, and coconut flour into a zipper bag. Smoosh it around until well mixed. Store leftovers in the bag for up to 1 week.
Make the cake. Preheat oven to 350 degrees F. Oil a 9 by 13 inch baking pan. In a large bowl, whisk together oil, sugar, egg, egg yolk, and vanilla. Alternately add milk and flour blend, beginning and ending with flour. Add the baking powder with the first addition of flour.
When the batter is fully mixed, pour into the prepared pan and smooth into an even layer. Place cherries into batter as close together as possible. The entire pan should be covered with cherries.
Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs, but not batter. Cover the cake if necessary at any point in the baking process to prevent it from browning too much.
Cool cake completely in the pan (although who are we kidding, feel free to dig in while it’s warm!), cut into pieces, and devour. Cake may be stored in an airtight container at room temperature for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about 1 hour or in the microwave for about one minute.
- Prep Time: 20
- Cook Time: 50