So this recipe wasn’t completely my idea. Thanks, Pinterest…again. What can I say? Makes the work day go by faster. Wait, what?
I consider this cake quite the accomplishment–Paleo baking of any kind can be a pretty tedious process. Getting a good texture that’s not too dry or gritty or goopey takes some trial and error. And then there’s the challenge of getting an entire cake to bake evenly over muffins or even splitting the batter between two, 9-inch pans…and making sure the texture of the batter and the cooking time are sufficient to get the damn thing out of a ribbed bundt pan intact…yeah, ok, I’ll stop. But know that this cake was a labor of love. A lot of good peaches went in and will never come back…
What I ended up with is a sinfully rich, not-too-sweet, summery cake with a moist, fine texture. Nope, no grittiness here! I also appreciate how peach chunks kind of melt into the batter as it bakes and marbles the whole thing…giving us some AH-mazing little pockets of peachy goodness. (I really do wish the outside was a lighter golden brown like the wheat-based original, but coconut flour is like that sometimes…and the flavor definitely did NOT suffer). If you don’t have a bundt pan, just go ahead and bake it into a loaf (it’ll be a helluva lot easier to get out of the pan). While you’re at it, I bet you could cut it into slice and make a pretty bangin’ almond butter and honey sandwich. Or French toast…Oh. Hell. Yes.
One thing you absolutely cannot change in this cake is the ridiculous amount of butter. Don’t be Pansy-Bakers. The butter is what makes this cake. Butter is what makes life worth living.
3/4 c Coconut Flour
2 T Arrowroot Powder
1 c Pastured Butter (or Palm Shortening if dairy-free)
1/3 c Raw Honey
4 Ripe Peaches
1 t Sea Salt
1 t Baking Soda
1 Vanilla Bean, split
Preheat your oven to 350 degrees.
Whisk your dry ingredients together and set aside.
Take two of your peaches and cut into chunks. Using a food processor or blender, puree until you have a peachy slush. If needed, add a couple of tablespoons of water to help things along. Cube the other two peaches and set aside.
With an electric mixer, cream the butter and honey. Add the eggs one at a time and beat until frothy and well combined. Add the peach puree.
Bit by bit, add the dry mixture and continue blending. With a spoon, mix in the vanilla bean and the last two peaches.
Generously grease a 10-inch bundt pan (or loaf pan) with coconut oil. Spoon the batter into the pan and bake for 45-55 minutes, or until a knife inserted comes out clean.
Serve with coffee. Lots of coffee.