This is a good thing.
Not everything is good, of course; one of my most vexing problems right now is that there was a massive update to the recipe plugin I use – Easy Recipe – that has broken the “print” function on each recipe. I’ve contacted the developers and they are working on it, but I have no idea when it will be fixed. I do apologize, and in the meantime if you want a printable version of a recipe on the site, just shoot me an email via the contact page, and I’ll send you a .pdf file of the recipe right away.
At any rate, it took me awhile after the Whole30 (which I think is rather the point), but I finally baked something again. I don’t bake or make a “treat” every week, but when I do it’s usually part of our Sunday brunch, just about the only “leisurely” meal we have. This was no exception.
If you recall, my first treat after completing the Whole30 was the much desired waffle, topped with nectarines poached in a lovely honey-tarragon syrup. There were three of the fruits left, and they’d been sitting on my counter, staring at me, for the better part of a week when I decided I’d better use them before they went bad. But what to make? Some sort of coffee cake sounded appealing, so that’s what I did.
This is based on my Coconut-Cinnamon Coffee Cake recipe; the major difference is there is not nearly as much cinnamon in the topping, and no spices in the cake at all – just juicy, luscious pieces of ripe nectarines. I also tweaked the amounts of the flours used, because I was worried about the fruit making the cake soggy; the proportions worked really well, and the cake has a moist crumb without being dense or mushy. Nor is it unduly sweet. In fact, it’s not very sweet at all – it is mostly just fruity and delicious.
And worth every bite.
- 1 cup almond flour
- 1/4 cup tapioca flour
- 2 tablespoons potato flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3 large eggs
- 1/4 cup coconut oil, melted
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract
- 3 very ripe nectarines, diced
- 1/2 cup date sugar
- 1 teaspoon cinnamon
- 2 tablespoons coconut oil
- 1/2 cup unsweetened shredded coconut
- Preheat oven to 350F.
- Stir together the dry ingredients – the flours, salt and baking soda – in the bowl of a stand mixer. Add the wet ingredients – eggs, coconut oil, honey and vanilla – and mix on medium speed until the ingredients are combined; scrape down the sides of the bowl with a silicone spatula. Increase the speed to high and mix until the batter is very smooth, about 2 minutes. Gently fold in the diced nectarines.
- For the topping, combine the date sugar and cinnamon in a small bowl. Add the coconut oil, and rub it into the mixture with your fingers or a fork until it resembles wet sand. Stir in the coconut until well combined and set aside.
- Pour the batter into a well-greased 8″ x 8″ baking dish and sprinkle the topping evenly over the surface. Bake for 30 to 35 minutes, or until a knife inserted in the center of the cake comes out clean. Cool completely on a wire rack; cut into squares and serve.
- Nutrition (per serving): 299 calories, 19.3g total fat, 69.8mg cholesterol, 143mg sodium, 284.8mg potassium, 26.5g carbohydrates, 4g fiber, 16.6g sugar, 3.6g protein