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      Summer Stone Fruit Cake

      • August 9, 2017
      1024 768 Curry Girls Kitchen

      Summer Stone Fruit Cake

      LET’S EAT CAKE~ And feel good about it! One of our favorite things during summer is eating and slurping juicy peaches and nectarines. Farmers’ Market’s have a huge assortment and varieties of all kinds of stone fruit.  Stone fruits are those that have a pit inside them: peaches, nectarines, plums, apricots and cherries. Bite into these colorful gems and their juicy goodness starts to drip all over. These deliciously sweet fruits are packed with tons of benefit for our bodies. Rich in vitamins A, C, K, potassium, carotenoids, beta-carotene, antioxidants, and insoluble fiber all helping to maintain healthy eyes, skin, brain function, digestion, immune function and more.  Carotenoids’ antioxidants give fruit their vibrant colors and become more available to our body when cooked. So feel good about eating this low sugar, super moist cake. Here’s where you can have your cake and eat it when it comes to a healthy-ish dessert or snack. Create your own masterpiece by mixing all the varieties of this season’s fruit.

      Watch our recipe video HERE!

      Prep Time
      Cook Time
      15-20 minutes 25-30 minutes

      3 Nectarines or peaches or plums or a mix, sliced (*reserve leftover pieces to mash)

      1 C cherries, pitted

      1/3 C Butter, melted

      1 C gluten free flour blend (we used Pamela’s Baking flour or if there’s a nut allergy use Jovial’s pastry blend)

      2/3 C Coconut flour

      1 tsp baking powder

      1 tsp baking soda

      ¼ tsp sea salt

      1 C *peach pieces, finely chopped

      1 C peach or plain unsweetened applesauce

      ¼-1/3 C lemon verbena nectarine jam or any peach or apricot preserves

      2 eggs

      2 tsp vanilla extract

      1 C coconut or brown sugar

      Maple Icing

      2 Tbl. butter, melted

      2 Tbl. maple syrup

      2 Tbl. hazelnut milk, or another alternative milk

      ½ C powdered sugar

      ½ tsp. vanilla extract

      • Method:
        • In a small bowl blend together dry ingredients: flours, salt, baking soda and powder. Set aside.
        • In a bowl whisk together until well blended: melted butter, applesauce, jam, eggs, vanilla, and sugar.
        • Slowly stir the dry ingredients into the wet ingredients without over stirring.
          • Batter will be very thick.
        • Fold in the diced fruit and cherries.
        • Spread into a greased 9 x 13 glass baker or a sheet cake pan.
        • Top cake with reserved fruit slices.
        • Bake in a preheated 350-degree oven for 25-30 minutes or until a knife when inserted comes out clean.
        • While baking the cake, prepare the icing that goes onto the cake right when it comes out from the oven.
      • Maple Icing
        • Whisk until smooth.
        • Brush the icing over the top of the hot cake.
        • Let cool. As the cake cools the icing will harden.