Healthier Peach Cake
Happy birthday to me! Let’s celebrate with cake! Summer will be long gone very soon and so will peach season. Savor those sweet juicy peaches and the flavors of summer while you can, with this healthier peach cake.
Put summer’s peach bounty to delicious use in this no-fuss, tender, sweet cake! No need to worry about peeling the peaches- this cake comes together super quick and easy. It also has such a delightful flavor from the fresh peaches… oh, how I love them! You could definitely make this peach cake your own by adding in some strawberries or blueberries.
Surprisingly, this cake is pretty darn healthy, too. It uses whole wheat pastry flour, has minimal added sugar and you’ve got that yummy fresh fruit. I even tried a version using Kodiak Cakes Flapjack Mix, instead of whole wheat pastry flour and the peach cake turned out beautifully! Tangy-sweet with a lovely ultra moist texture- my family gobbled this peach cake right up.
- For the Cake:
- 1/4 cup melted coconut oil
- 1 cup whole wheat pastry flour all-purpose flour, spelt flour and Kodiak Cake pancake mix all work
- 1/2 cup coconut sugar granulated or brown sugar would work
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2/3 cup almond milk
- 1 egg
- For the Peach Filling:
- 4-5 medium peaches thinly sliced
- 1/4 cup maple syrup honey works too
- 1/4 cup lemon juice about 1 lemon
- 1/2 teaspoon nutmeg optional
- 1 teaspoon cinnamon
- Preheat oven to 350 degrees F. Put 1/4 cup melted coconut oil in cast iron skillet and move oil around the skillet, so that all edges and sides are covered in oil. Set aside.
- In mixing bowl combine flour, sugar, baking powder, salt and cinnamon. Stir in almond milk and egg. Set aside.
- In a separate mixing bowl; toss peach slices with honey, lemon juice, nutmeg and cinnamon.
- Spoon batter (flour and egg mixture) over coconut oil in skillet. DO NOT stir.
- Spoon peaches evenly and gently over batter. DO NOT stir. Pour any juices remaining, from peaches, over the top of the cake.
- Place skillet in oven at 350 degrees F. for 35-40 minutes and until the top of the cake is lightly browned.
*If you do not have an oven safe skillet, try using a 9 x 9 (or other similar size) baking dish.
*I calculated calories with 6 large slices, for a lower calorie count make your slices smaller. I'm sure you could get about 10 smaller slices.
On the lookout for additional ways to use my favorite summer fruit, check out other peach recipes on the blog!
Something to think about….
What’s your favorite fruity dessert… pie, crisp, cobbler, cake, ice cream or other?
What’s your favorite summer fruit?
I think those were two of the hardest questions I’ve ever asked. Who can pick a favorite summer fruit or favorite fruity dessert? 😉