The schools in Florida have been back in session for over a week now. Although I am far past school age, thankfully, I am not okay with this for the youth of the Sunshine State and all the other states that are back in session so early.
What happened to the easy, breezy days of summer and just getting to be a kid?
The earliest I returned to the classroom as a kid was late August, just enough time to ease back into the swing before a long Labor Day weekend. Then the state of Michigan passed a law that schools went back into session after Labor Day because, you know, tourism.
I have also spent a lot of time wondering and hoping the schools in Florida have serious air conditioning. It was hit and miss in Michigan and those rooms got so hot. I can’t even imagine how torturous it would be here with day after day after day of 90 degree weather if there’s no cool air to moderate it.
I hope this year is off to a good start for all the kids.
Around these parts, summer is in full force. It’s hot, sunny, a little stormy, and all the stone fruit is in my kitchen. When I’m not grabbing a piece as a snack or slicing it into a salad, I’m definitely baking with it. And crumb cake is one of my all time favorite treats, no matter what fruit is in it.
But peaches and plums definitely make crumb cake even more swoon worthy than it is.
A classic crumb cake with warm spices, crunchy pecans, and tons of sliced peaches and plums.
½ cup coconut sugar
½ cup maple sugar
5 large eggs
2 large egg yolks
1 tablespoon vanilla bean powder
2 cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
2 cups almond flour
1 ½ teaspoons baking powder
½ teaspoon ground cardamom
¾ cup unsweetened almond milk
¾ cup olive oil
6 cups stone fruit of your choice, sliced ½ inch thick
1 1/3 cups paleo flour blend
¾ cup pecans
1 tablespoon ground cinnamon
1 teaspoon ground ginger
½ cup coconut sugar
½ cup olive oil
Preheat oven to 350 degrees F/ 325 degrees F convection. Oil a 9 by 13 inch pan or two 8 or 9 inch round or square pans (that’s what I did).
Make the cake. In a large bowl, stir together sugars, eggs, yolks, vanilla, and oil until well combined. Stir in flour blend, followed by the milk, and then the almond flour, baking powder, and cardamom.
Once the batter is well combined, pour it into the prepared pan(s). Top with a single layer of the stone fruit.
Make the topping. In a medium bowl, stir together flour, pecans, cinnamon, ginger, and sugar until combined. Stir in the oil until clumps form. Sprinkle over the stone fruit. Bake for 35-45 minutes (actually probably closer to 55 if you make one big cake), until golden brown and a toothpick inserted in the center comes out clean or with a few crumbs.
Cool cake complete in pan before slicing and serving. 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.
Recipe adapted from Cook Republic
- Prep Time: 20 minutes
- Cook Time: 45 minutes