So, we’re into August. Some call it the “dog days” (an expression I’ve never fully understood), while for others August is summer’s last hurrah before kids once again don their backpacks and parents slip back into the routine of the school year.
For me, August is long summer afternoons spent reading books and picking cucumbers. August is washing cars in the driveway, popping cherry tomatoes down the hatch like candy, wishing for weekends to never end, watching fireflies sparkle in the muggy evening air. August is all things bright and lovable.
Whoops, almost forgot one. August—this glorious final installment of summer—is ripe and sticky peach juice squiggling down my chin.
There’s something about a juicy, fuzzy-skinned peach that never fails to make me happy. That first bite, that first succulent bite, always gets me grinning. After a few moments of bliss, with nothing but the weight of the peach pit left in my sticky fingers, I find myself already eager for another.
My love for peaches pulled me by my apron strings into the kitchen to make this cake. I’ll keep this short: it’s wonderful. Of course, anything with peaches is, no?
Although we’re already over a week into August, I refuse to despair. Summer may be nearing its end, but with the harvest of autumn on its heels, who can complain? The icy fingers of winter will draw us inside near pots of stew and warm sweaters, but before we know it spring will emerge, fresh and long-awaited.
And once again, at long last, summer. And with it, peaches.
(One quick note about the ice cream up in the photograph. It’s a sugar-free, dairy-free Cinnamon Almond Ice Cream that I made to go with the cake. I’m in the process of perfecting the recipe. When I get it just right, I’ll share!)
Peach Spice Cake – serves 8
Serving suggestions: although it’s delicious plain, the cake is made even more wonderful when served with your favorite ice cream (try out this recipe…it’s terrific!) or sliced fresh peaches, strawberries, or nectarines.
½ cup sorghum flour
½ cup teff flour
¼ cup arrowroot starch
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground cardamom
½ tsp. xanthan gum
½ tsp. sea salt
½ tsp. baking powder
¼ tsp. baking soda
3 medium peaches, chopped
2 tbs. coconut oil, plus extra for greasing the pan
1/3 cup honey
1 tsp. vanilla extract
2 large eggs
½ cup unsweetened almond, rice, or hemp milk
Preheat oven to 350 degrees. Lightly grease a 9-inch round cake pan with coconut oil. Line bottom of pan with a round of parchment paper. Whisk together first 10 ingredients in a large bowl. Set aside.
Place the peaches in a medium pot and set over medium heat. Cook peaches, stirring occasionally, until they release their juices and begin to break down and sputter—about 5-7 minutes. Add honey. Continue cooking another 5-7 minutes until peaches have broken down to a thick sauce, mashing any large chunks with the back of a wooden spoon or potato masher. It’s okay if the sauce still remains quite chunky even after some mashing. Remove from heat and stir in coconut oil and vanilla extract. Transfer to large mixing bowl and allow to cool for 5-10 minutes.
Add eggs one at a time to peach sauce, beating well after each addition. Stir in flour mixture. Add almond milk and mix until smooth. Pour batter into prepared pan.
Bake cake until lightly browned and a toothpick comes out clean, about 20-25 minutes. Allow cake to cool completely before serving.
This post is linked to Slightly Indulgent Tuesday.