Peach Almond Crunch Cake | Gluten Free, Low Carb | Wheatless Buns
I don't know why, but I have an obsession with peaches. I know . . . it's annoying. But whenever peach season rolls around, I feel myself compelled to pick, buy, bake, bottle, and eat everything related to that beautiful little fruit.
Peach Almond Crunch Cake | Gluten Free, Low Carb | Wheatless Buns
Today I wanted to make some kind of a peachy-breakfast cake, but not a coffee cake--that just sounded too 'same old' 'same old' for me. Plus, I wanted to make it in my cast iron skillet.
Peach Almond Crunch Cake | Gluten Free, Low Carb | Wheatless Buns
So, ta da!!!
Behold my mighty-tasty Peach Almond Crunch Cake that was made in my trusty cast iron skillet! Folks, it's a glorious and wonderful thing! :-) Yes it is!
This breakfast cake was modified from my Peach Streusel Muffin recipe and it's delicious! Plus, there's a hint of orange to it that really adds to its pleasant flavor.
Unlike many other almond flour products, this is best if eaten while it's still warm and fresh from the oven :-) But it's delicious cold, too!
Behold my mighty-tasty Peach Almond Crunch Cake that was made in my trusty cast iron skillet! Folks, it's a glorious and wonderful thing! :-) Yes it is!
This breakfast cake was modified from my Peach Streusel Muffin recipe and it's delicious! Plus, there's a hint of orange to it that really adds to its pleasant flavor.
Unlike many other almond flour products, this is best if eaten while it's still warm and fresh from the oven :-) But it's delicious cold, too!
Ingredients:
1 3/4 C. almond flour (blanched)
1/4 C. granulated low-calorie sweetener
1 tsp. baking powder
1/2 tsp. baking soda
2 eggs (large) (room temp)
1/4 C. salted butter (softened)
1/4 C. sour cream (room temp)
1 tsp. orange juice
1/2 tsp. grated orange zest
15 drops Vanilla Stevia liquid
1/2 C. fresh peaches (diced)
1 TBS. butter (soft--for greasing skillet)
Crunch Topping:
1/2 C. sliced almonds
2 TBS. granulated low-calorie sweetener
1 TBS. butter (melted)
1/2 tsp. cinnamon
Directions:
1. Preheat oven to 350 degrees F. Grease a 10" cast iron or oven-safe skillet with butter. (This could also be made in a 9" round or an 8" X 8" dish--spray greased.)
2. In a mixing bowl, blend together the eggs, butter, sour cream, orange juice, zest and Stevia.
3. In a separate bowl, whisk together the almond flour, sweetener, baking powder and baking soda. Then slowly blend the dry ingredients into the wet. Mix well.
4. Gently stir in the peaches. Then pour/spoon the mixture into the greased pan.
5. Mix the crunch topping together with your fingertips and sprinkle evenly on top of batter.
6. Bake for 20 to 28 min., or until it's lightly browned on top and a toothpick inserted into the center comes out clean.
This makes 9 - 12 servings, depending on how large you make the slices. Enjoy!!
For complete nutritional information for this recipe, I recommend using the online program called "Calorie Count" found here.
1 3/4 C. almond flour (blanched)
1/4 C. granulated low-calorie sweetener
1 tsp. baking powder
1/2 tsp. baking soda
2 eggs (large) (room temp)
1/4 C. salted butter (softened)
1/4 C. sour cream (room temp)
1 tsp. orange juice
1/2 tsp. grated orange zest
15 drops Vanilla Stevia liquid
1/2 C. fresh peaches (diced)
1 TBS. butter (soft--for greasing skillet)
Crunch Topping:
1/2 C. sliced almonds
2 TBS. granulated low-calorie sweetener
1 TBS. butter (melted)
1/2 tsp. cinnamon
Directions:
1. Preheat oven to 350 degrees F. Grease a 10" cast iron or oven-safe skillet with butter. (This could also be made in a 9" round or an 8" X 8" dish--spray greased.)
2. In a mixing bowl, blend together the eggs, butter, sour cream, orange juice, zest and Stevia.
3. In a separate bowl, whisk together the almond flour, sweetener, baking powder and baking soda. Then slowly blend the dry ingredients into the wet. Mix well.
4. Gently stir in the peaches. Then pour/spoon the mixture into the greased pan.
5. Mix the crunch topping together with your fingertips and sprinkle evenly on top of batter.
6. Bake for 20 to 28 min., or until it's lightly browned on top and a toothpick inserted into the center comes out clean.
This makes 9 - 12 servings, depending on how large you make the slices. Enjoy!!
For complete nutritional information for this recipe, I recommend using the online program called "Calorie Count" found here.
Peach Almond Crunch Cake | Gluten Free, Low Carb | Wheatless Buns
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