Ingredients

The following ingredients have 4 Servings
  • 1/4 pound 1 stick unsalted butter, at room temperature
  • 1 1/2 cups sugar (divided)
  • 2 extra-large eggs (at room temperature)
  • 1 cup sour cream (at room temperature)
  • 1 teaspoon pure vanilla extract
  • 1 cup almond flour
  • ⅔ cup tapioca flour
  • 6 tablespoons coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 3 large (ripe peaches, peeled, pitted, and sliced)

Instruction

  • Preheat the oven to 350 degrees F.
  • Spray a 9-inch square baking pan with baking spray or grease with butter.
  • In the bowl of an electric mixer, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy.
  • With the mixer on low, add the eggs, one at a time, then the sour cream then vanilla, and mix until the batter is smooth.
  • In a separate bowl, sift together the flours, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined.
  • In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
  • Spread half of the batter evenly in the pan. Spread out evenly with a rubber spatula or icing knife.
  • Top with half of the peaches, leaving space in between each slice.
  • Then sprinkle with two-thirds of the sugar mixture. I use a spoon for this.
  • Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture.
  • Bake the cake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean.
  • Enjoy!