Here is the summer dessert you’ve been searching for! Sweet Laurel is all about simple, yet delicious food, and this is no exception. I love everything about this dessert, from the lightly sweetened, deliciously moist cake layers, the flavor-filled peaches, and the finish of the streusel. I think it is perfect with a cup of tea, or even better, a scoop of vanilla ice cream. Enjoy!
Peach Streusel Cake
Ingredients
To make the cake:
2 peaches, pit removed and cut into slices
½ cup + 1 tablespoon maple syrup (divided)
½ cup + 1 tablespoon coconut oil (divided, melted)
4 eggs
1 tablespoon vanilla extract
½ cup coconut flour
½ teaspoon Himalayan pink salt
1 teaspoon baking soda
To make the streusel topping:
1 cup almond flour
3 tablespoons coconut oil (melted)
2 tablespoons maple syrup
Pinch Himalayan pink salt
Directions
Preheat your oven to 350.
Prepare a 8 or 9 inch pan by greasing with about a tablespoon of coconut oil. Add a tablespoon of maple syrup to the base of the pan, and spread evenly along the base of the pan. Place the cut up peaches in the pan over the maple syrup.
Prepare the cake batter. Beat the eggs, maple syrup, coconut oil and vanilla extract together. When thoroughly mixed, add coconut flour, himalayan pink salt, a pinch of cinnamon and baking soda. Mix together and pour in pan over the peach layer.
Top with streusel mixture, and bake for 25 – 30 minutes, until cake is baked through and topping is lightly browned.
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