1 large early season peach, scrubbed, pitted and sliced
¼ cup toasted hazelnuts, coarsely chopped
1-2 tablespoon confectioner’s pure cane sugar, optional
Cinnamon Crumb Topping
⅓ cup all-purpose flour
pinch of sea salt
3 tablespoons coconut sugar or raw sugar
½ teaspoon ground cinnamon
⅓ cup coconut oil, melted and cooled
Instructions
Peach-Berry Almond Coffee Cake
Heat oven to 350ºF. Spray or oil an 8”-9” tube pan.
Sprinkle strawberries with 1 tablespoon sugar. Set aside 10-15 minutes.
Meanwhile, combine pastry flour, baking powder, baking soda, almond flour, flax and salt in a medium bowl.
In a larger bowl beat coconut oil with sugar until thoroughly combined and creamy; add half the almond milk, half the dry ingredients, remaining almond milk, the cultured almond milk, almond extract, and remaining dry ingredients. Beat at slow speed until smooth. Stir in strawberries. Pour into prepared pan, scatter with blueberries and arrange peach slices on top.
Sprinkle topping (below) and hazelnuts over all.
Bake 35-40 minutes, until lightly browned around the edges and a cake tester comes out with just a few crumbs clinging. Sift with confectioner’s sugar before serving, if you like.
Cinnamon Crumb Topping
Combine flour, salt, sugar and cinnamon. Drizzle with coconut oil and combine with dry ingredients until crumbly, using a fork or your fingers.
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=198336