Peach, Apricot & Santa Rosa Plum Season is Here!
When apricots, peaches, and Santa Rosa plums are in season, we’re always inspired to bake a fresh fruit cake. There’s nothing tastier than a cake filled with juicy fruit — especially these delicious ones.
In my opinion, I’ve found the perfect gluten-free and refined sugar-free cake. It’s amazing served with a scoop of ice cream or just as it is, fresh out of the oven.
I highly recommend giving it a try!
Ingredients:
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2–3 semi-ripe peaches (pitted and sliced)
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200 g melted butter
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4 tbsp demerara sugar (brown sugar)
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½ cup coconut sugar
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3 eggs
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½ cup unsweetened coconut flakes
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½ cup sour cream
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½ cup tapioca flour
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1½ cups almond flour
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1 tbsp vanilla extract
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1½ tsp baking powder
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1 packet vanilla sugar or brown sugar for sprinkling (optional)
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Powdered sugar for dusting after baking
Instructions:
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Preheat the oven to 175°C (350°F).
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Melt the butter in a small pot.
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In a large bowl, mix the melted butter with the sugars (demerara + coconut) until well combined.
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Add the eggs one at a time, mixing well after each addition.
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Add the vanilla extract, sour cream, tapioca flour, almond flour, coconut flakes, and baking powder. Mix until smooth and uniform.
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Grease a round baking pan (22–24 cm / 9–10 inches diameter) with butter.
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Pour the batter into the pan.
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Arrange the peach slices on top of the batter with the cut side facing up, gently pressing them slightly into the batter.
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Sprinkle vanilla sugar or brown sugar on top (optional, adds crunch and flavor).
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Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.
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Let the cake cool slightly, then dust with powdered sugar before serving.
Tips & Variations:
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You can replace peaches with apricots or Santa Rosa plums.
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Store the cake at room temperature for up to 3 days, or refrigerate for longer freshness.
