I understand the world has transitioned to apples and pumpkin spice everything. Fall leaves changing colors and planning Halloween and Thanksgiving. Retail has practically passed fall and moved right to Christmas.
But me, I’m stuck in summer, at least in my head, and I’m not apologizing for it. Be honest, you’re not surprised I’m the rebel here.
So the weather took a sudden turn from eighty to fifty and below, way below, normal temperatures. The heat is on earlier than it has been in life, but I can still find peaches in the stores and that somehow makes everything almost okay.
Those last of the season peaches aren’t the best eaten raw with a sometimes mealy texture, so they find their way into baked goods or roasted in the oven for a tasty addition to salads. Somehow when they are cooked, the syrupy juices come out and they taste just as good as their peak season siblings.
Of course, frozen peaches are another way to keep summer vibes going, particularly in baked goods. I freeze my own, but there are plenty available in the stores too.
So what should you make with those peaches, frozen, mealy, or even perfectly ripe and juicy? Make Paleo Peach Buckle obviously.
It’s a fruit laden cake that is so perfect for breakfast with a cup of coffee, almost reminiscent of classic coffee cake with the cinnamon and nuts. But it’s also fancy enough for dessert, particularly with a little nice cream on the side.
You can have your pumpkin, I’m clinging to the peaches.Print
- ½ cup olive oil
- ½ cup maple sugar, plus 2 tablespoons for sprinkling
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 ¼ cups Paleo flour blend flour
- ¼ teaspoon baking powder
- 4 cups diced peaches, fresh or frozen – thawed and drained
- 2 teaspoons cinnamon
- ½ cup pecans
- Preheat oven to 350 degrees F. Oil an 8 or 9 inch cake pan.
- In a large bowl, stir together oil, sugar, eggs, and vanilla until well combined. Stir in the flour and baking powder, followed by the peaches. Pour into the prepared pan.
- Sprinkle the batter with the nuts. In a small bowl, stir together cinnamon and remaining sugar. Sprinkle on top of cake and bake for about 1 hour until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs. Serve warm or cool completely in the pan.
- Cake may be stored in an airtight container at room temperature for up to 3 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.
Recipe adapted from Martha Stewart