This is a delicious summer dessert that takes advantage of fresh peaches. Adapted from this recipe by Martha Stewart, my version is sweetened by maple syrup, which gives it a wonderful flavor. The only problem with this cake is that it’s too small. It can disappear within minutes of coming out of the oven. Not that I’ve eaten the whole thing myself. . .
1¼ cups white whole wheat flour
1 tsp. baking powder
½ tsp. salt
½ cup melted ghee or butter
½ cup maple syrup + 1 tbs. maple syrup
1 tsp. vanilla extract
4 cups chopped peaches
½ tsp. cinnamon
- Grease a 9-inch square pan and preheat the oven to 350 degrees.
- Submerge the peaches in boiling water for 30 seconds, and then place the peaches in a bowl of cold water. When cool, you can easily remove the skin from the peaches.
- Combine the dry ingredients in a small bowl and set aside.
- Stir together the ghee, ½ cup maple syrup, eggs, and vanilla in a large bowl. Add the dry ingredients and mix until combined.
- Fold in the chopped peaches.
- Transfer the mixture to the prepared pan. In a small bowl, mix the remaining maple syrup with the cinnamon. Drizzle over the cake.
- Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake on a wire rack, then cut it into 9 square pieces.
This cake costs $4.50 to make, or $.50 per serving. It’s a wonderful way to use peaches when they’re in season, and it can also be made with frozen peaches if you have the will power to freeze some during the summer.
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