Late summer peaches are in season so I wanted to share one of our family’s favorite Sunday brunch recipes – Peach Breakfast Cake. This is an elegant, gooey, puffy cross between a pancake and a coffee cake.
Peeled and thinly sliced pears or apples sprinkled with cinnamon make a great substitute for the peaches during autumn months.
Peach Breakfast Cake
- 1 1/3 cups spelt flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sucanat combined with 1 Tbl sp maple syrup
- 1/2 cup chopped pecans
- 1/4 orange blossom honey
- 1 cup buttermilk or 1 cup coconut milk soured with 1 Tbl sp apple cider vinegar as a dairy-free substitute
- 4 Tbl sp coconut oil – liquid (heated then cooled)
- 8 egg whites
- 3 Tbl sp vanilla extract
- 5 med size ripe peaches
- 2 Tbl sp lemon juice
- Preheat oven to 400 degrees. Mix together the flour, baking powder, baking soda, salt and 1/2 of the sucanat/maple syrup mixture.
- In a med size bowl, beat 1/2 of the coconut oil, milk, 8 egg whites and vanilla until it reaches a frothy consistency.
- Whisk the wet ingredients into the dry until they are just combined.
- Peel and pit the peaches. Slice them lengthwise into 8 wedges per peach. In a medium bowl, stir together the remaining sucanat/maple syrup mixture and lemon juice. Add the peaches and coat them with the mixture.
- In a large skillet, heat the remaining oil. Arrange peaches in a spiral pattern in the skillet. Mix chopped pecans and honey together. Top peaches with pecans. Cook over medium heat until just tender and sugar begins to caramelize – about 10 minutes.
- Pour batter over peaches and bake in oven for 15 minutes. Reduce temperature to 350 degrees and bake for another 5-10 minutes until golden brown and firm to touch.
- Remove from oven and immediately run a thin knife around the edge of the skillet. Place heat-safe plate on top of skillet and invert. Slowly lift skillet off of cake.
- Serve immediately. Make 6 servings.