Peach Cake with Blueberry Sauce
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Category
Dessert
Tender crumbed peach cake floating in blueberry sauce makes for a delightful dessert.
Ingredients
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1c flour
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1/2 c almond flour
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1 tsp baking powder
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1/4 tsp baking soda
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1/4 tsp salt
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1/2 c melted coconut oil
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2/3 c sugar
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2 large eggs
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3/4 c buttermilk or Greek yogurt
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1 tsp vanilla
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1/2 tsp almond extract
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1 tsp lemon zest
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3 peaches, diced and combined with 1 tbsp of sugar
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1/2 c sliced almonds (optional)
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1/2 c brown sugar
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1/4 c water
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2 c blueberries
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1 tbsp cornstarch
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2 tbsp water
Blueberry Sauce
Directions
Preheat the oven to 350°F. Line a 9" cake pan with parchment paper.
Combine the dry ingredients.
Mix the rest of the ingredients except the peaches. Stir in the flour, mix and then add the peaches.
Spoon into the cake pan. Top with the sliced almonds. Bake for 40-50 minutes or until a toothpick inserted into the centre comes out clean. Remove and let cool. Serve with blueberry sauce.
Blueberry Sauce
Combine the brown sugar, water and blueberries in a saucepan. Bring to a boil, reduce and cook for 5 minutes.
Stir the cornstarch and water together. Add to the berries, stir and cook for 1 minute until thickened. Let cool and serve with the cake.
Recipe Note
This sauce is also good spooned over ice cream or on pancakes or waffles.