Peach-Blueberry Almond Snack Cake
- Yield: Makes 16 pieces
Ingredients
Instructions
Preheat oven to 350F° and grease a rectangular 9×13 baking pan
1. Slice the peaches into ¼” wedges and set aside. You can leave the skin on or remove it.
2. Stir together the almond flour, all-purpose flour, baking powder, salt, sugar and lemon zest. Add the soft butter and stir with a wooden spoon until the butter is well incorporated into the dry ingredients. It’s ok if there are a couple pea sized pieces of butter still visible. Stir in the eggs until you have a smooth, creamy mixture.
3. Scrape the batter into the prepared baking pan and work it into the corners, smoothing out the top as you go.
4. Press the peaches gently into the batter, lining them up in a couple rows. Scatter the berries over the top and gently press into the batter.
5. Sprinkle the coarse sugar over top of the fruit.
6. Cook on the middle rack for 45-55min until the middle is set and the top is golden brown. Remove from oven and cool for 30min. Enjoy.
I made the peach-blue berry cake it was great. I use 1and1/2 cup of almond flour instead and just a small scoop of white flour
(I am diabetic so I anted to make sure I could enjoy as well with the family)
I use lemon juice 1tsp because I did not have actual lemon
It turned out great
Good to know. I am so glad you loved it..
Ohhh I also use brown sugar instead of white
I truly love this cake I will make it again
Hi Andrea, love the look of the peach and blueberry cake….any suggestions on what I could use in place of the all-purpose flour (3/4 cup)??? My son has wheat allergies!! Thanks, Daria
Hello, you could attempt to use GF flour. However, I haven’t tested it myself so I cannot guarantee the outcome.
Holy Moly this is delicious. Perfect time to use local berries and peaches. I ended up swapping half of the sugar with monk fruit. It was my first time using monk fruit, it was great!