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Paleo Peach Buckle

  • Total Time: 1 hour 20 minutes
  • Yield: 8-10 servings 1x


  • 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


  1. Preheat oven to 350 degrees F. Oil an 8 or 9 inch cake pan.
  2. 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.
  3. 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.
  4. 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

  • Prep Time: 20 minutes
  • Cook Time: 1 hour