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Paleo Peach and Cherry Breakfast Cake


  • Author: Laura
  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings 1x

Description

A fruit forward breakfast, snack, or dessert with a hint of cardamom and vanilla.


Ingredients

Scale

3 small peaches, peeled or not, and sliced ¼ inch thick

1 cup cherries, pitted and halved

¾ cup almond flour

½ cup paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)

1 ½ teaspoons baking powder

½ teaspoon ground cardamom

1 teaspoon vanilla bean powder

½ teaspoon sea salt

½ cup coconut sugar, plus 1 tablespoon for topping

¼ cup coconut oil, room temperature

¼ cup olive oil

2 large eggs


Instructions

Preheat oven to 350 degrees F.  Oil an 8 or 9 inch round baking pan and line the bottom with parchment.

In a large bowl, beat the sugar and oils until well combined.  I did this by hand but a hand or stand mixer will work too.  Beat in the eggs one at a time.  Stir in the flours, baking powder, cardamom, vanilla, and salt until just combined.

Spread batter into the prepared pan and top with the fruit, covering all the batter and creating a pretty pattern if you so choose.  Sprinkle with the remaining tablespoon of sugar.

Bake the cake 40-50 minutes, until golden brown and a toothpick inserted in the center comes out clean or with a few crumbs, not batter.  Serve warm or cool completely in the pan.  Cake may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag, for up to 3 months.  Thaw in the microwave about 1 minute.

Notes

Recipe adapted from David Lebovitz

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes