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