I hadn't been back to the University District Farmer's Market since I ended my time at the bakery. Walking up and down without anxiously looking back at the stand, wandering my way in and out of the tent shade, and chatting with those I still know...I'd almost forgotten how much I enjoy farmer's markets. The colors everywhere and seeing the bounty of the season.
Under the Tonnemarker tent I discovered their peach seconds box (new favorite not-so-secret secret) filled with juicy, only slightly smooshed fruit begging to be stewed into compote. I filled a small bag and carefully cradled them home I've been craving coffee cake for a while now and goodness did they make a lovely one.
After stewing the fruit into a thick sauce, I simply stirred them into the cake batter. Fruit infusion of delight.
The recipe is simple; perfect for summertime baking. Not a lot of oven time, not a lot of thought. Use any in-season fruit and you'll have a wonderful breakfast (and lunch...and dessert...we may or may not have eaten it in one day...oops).
Use it as an excuse to have friends over or cozy up in your favorite spot and savor it. Either way, you should try it.
PEACH COFFEE CAKE
sibo portion: 1 slice daily
Preheat oven to 350 F.
Line a 9" cake pan with parchment paper.
1 c almond flour
3/4 c coconut flour
1/2 t baking soda
1/4 t salt
2 t cinnamon
Sift and whisk together until free of lumps. Set aside.
4 large eggs
1/2 c coconut milk
3 T melted coconut oil
1/3 c honey
1 T vanilla extract
1/2-1 c stewed peaches
Whisk together until smooth. Continue stirring as you add in flour mixture.
Bake 30 minutes or until toothpick comes out clean.
Remove cake and parchment from pan and cool on a wire rack.
Enjoy warm or cool.
You should try this cake. Let me know what you think on facebook!