Ingredients

The following ingredients have 4 Servings
  • 1/2 cup softened butter
  • 1/4 cup organic pure cane sugar
  • 2 TB pure maple syrup
  • 2 eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 1 cup white rice flour
  • 1/2 cup blanched almond flour
  • 1/2 cup tapioca flour
  • 1 tsp baking soda
  • 1 tsp aluminium free baking powder
  • 1/2 tsp sea salt
  • 2 tsp cinnamon
  • 4-5 large (ripe peaches, pitted and sliced)

Instruction

  • Blend the butter, sugar, maple syrup, eggs, sour cream, and vanilla in a medium mixing bowl until soft and creamy.
  • Add the rest of the ingredients except the peaches and blend until combined.
  • Spread half the mixture into a buttered 9 inch pie plate (or small baking dish), and put a layer of peach slices on top. Spread the other half of the batter over the top of the peaches, and then layer the rest of the peach slices on the top of the coffee cake.
  • Bake at 350 degrees for 50 minutes. Let the coffee cake cool about 10 minutes before serving. Leftovers freeze individually in slices great!