peachy.


Promise me you won’t laugh out loud when I tell you that we don’t often have dessert in our house.

Of course, there are exceptions – when my mom comes to town and bakes us a pie, for example – but generally speaking, the sweet-treat-after-dinner thing is just not our thing.

This is partly because my children, who are very early risers, are usually bundled off to bed mere moments after putting down their forks, so feeding them sugar just prior to that seems a little counter-intuitive (if not slightly masochistic, from the parents’ perspective).

It’s also partly because I love desserts so much that I’d prefer to have them be the main event, rather than relegate them to the end of the meal, when everyone is already drowsy from the wine and a little full.

There is nothing I like more than having a cupcake or leftover piece of pie first thing in the morning, preferably with coffee (and cake in the afternoon is the perfect way to push through the glassy-eyed no-man’s-land that constitutes the hours between three and five o’clock).

The only trouble is, because I avoid making that kind of thing unless it is a special occasion, there is rarely a leftover slice of something yummy to be had in my house in the mornings.

And that, friends, is why I am such an avid fan of the breakfast cake. It is treaty enough that you can fool yourself into thinking that it’s an indulgence, and healthy enough that you can fool yourself into thinking you’re starting your day with something nutritious.

This particular one came together so simply and quickly this morning that it’s going to be on heavy rotation around here until we run out of peaches (and by “we” I mean every fruit stand within a 10-block radius of our house).

Peachy Breakfast Cake

1 1/2c light spelt flour (you could use all-purpose too, or – better still – whole wheat. I am just really enamoured of this spelt flour I discovered recently, so I am using it in everything)
2 tsp baking powder
1 tsp ground cardamom
1/2c frozen apple juice concentrate, thawed
1/2c melted butter or coconut oil
1/4c buttermilk
2 eggs
1 heaping cup diced peaches (I used 3 medium)

Preheat oven to 350 degrees. Lightly oil a bundt or other tube-shaped pan.

Sift together flour, baking powder and cardamom in a large mixing bowl.

Whisk together apple juice concentrate, butter or coconut oil, buttermilk and eggs in a large measuring cup with a spout.

Gently stir liquids into dry ingredients until just combined. Stir in peaches until evenly distributed through the batter.

Spoon batter into prepared pan and bake 30 minutes, until cake is slightly golden on top and beginning to pull away from the sides of the pan. Cool in pan on rack 10-15 minutes, then run a knife or spatula around the outside of the pan and invert cake onto a plate.

Serve warm.

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