Light Peach Cake with Almond Flour
This light peach cake with almond flour is a perfect fusion of deliciousness and health, featuring juicy peaches, almond flour, and a moist texture that's gluten-free, protein-packed, and simply delightful.
Ingredients
- 2 peaches, fresh, thinly sliced into 1/8" thick slices
- 1 tsp corn starch
- 1 tsp lemon juice
- 1.5 cups almond flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/3 cup light butter (we love Land o' Lakes light butter with canola oil)
- 1/2 cup sugar
- 3 eggs
- 1/4 cup plain non-fat Greek yogurt
- 1 tsp almond extract
- Non-stick cooking spray
- Powdered sugar, for topping
Instructions
- Preheat your oven to 350°F and spray a round spring-form pan with non-stick cooking spray.
- Wash the peaches, remove the pits, and thinly slice them into 1/8" slices.
- In a bowl, toss peach slices with cornstarch and lemon juice.
- In a separate mixing bowl, whisk together almond flour, baking powder, cinnamon, and sugar.
- Add the light butter, eggs, Greek yogurt, and almond extract. Stir until a smooth batter forms.
- Pour the batter into the prepared pan, smoothing it out evenly.
- Arrange peach slices on top in a single layer. Get creative with a decorative pattern if you'd like!
- Bake in the preheated oven for 35-40 minutes, or until the cake is set and the top is golden brown.
- Let the cake cool completely before sprinkling with powdered sugar.