Name: Stone Fruit Crumb Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 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

Description

A classic crumb cake with warm spices, crunchy pecans, and tons of sliced peaches and plums.

Ingredients

Scale

Cake

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

Topping

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

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Instructions

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.

Notes

Recipe adapted from Cook Republic

Prep Time: 20 minutes
Cook Time: 45 minutes