Updated: Sep 24, 2020
This loaf is a play on a traditional cake recipe we made in school, the upside down pineapple cake. I thought it would be fun to do something like that with fresh peaches!
1 3/4 cup almond flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 lemon, zested
1 Tbsp vanilla
3 Tbsp canola oil
1 Tbsp honey
1/3 cup peach puree *see note
1/2 cup walnuts, roughly chopped
1 Tbsp brown sugar
2 peaches, sliced
Preheat oven to 350˚F.
In large bowl mix together flour, baking soda, baking powder, salt, cinnamon and lemon zest.
In smaller separate bowl mix together eggs, vanilla, oil, honey and peach puree. Whisk this mixture into dry mix. Fold in walnuts.
Grease loaf pan with oil. Sprinkle brown sugar evenly on base of loaf pan. Arrange peach slices in 2 rows down the bottom of the pan. Pour batter evenly over top.
Bake for 45-55 minutes or until tooth pick inserted in middle comes out dry. Let sit for 5 minutes before removing from pan. Use a knife around sides of pan if needed to help remove from pan. Place on wire rack peach side up and cool fully. For a little added flavour sprinkle top of peaches with cinnamon once removed from pan.
For peach puree: I used 2 medium sized ripened peaches, peeled, cored and then blended them in a food processor. A blender would also work. This gave me exactly 1/3 cup.
This was the almond flour I used to make this recipe!