1 stick butter, softened
1/2 cup sugar, granulated
1 cup flour
1 cup Almond Flour
1/2 teaspoon Cardamom powder
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon Vanilla Extract
1 teabag of black tea, cut and emptied from the bag
Preheat oven to 350 degrees F.
Cream butter and sugar in a bowl until lite and fluffy, mix in the egg and vanilla extract.
In a separate bowl mix the flour, almond flour, cardamom, salt, baking powder and tea.
Add flour mixture to the sugar mixture in parts until well combined. Place tablespoons of batter onto a baking sheet
Bake for 10-12 minutes until lightly brown around the bottom edges.
3/4 cup butter
1/2 cup sugar
1/2 tsp vanilla extract
1 3/4 cups almond flour
1/4 tsp baking powder
1 cup Coconut flour
1/2 cup chopped walnuts
10-12 oz apricot preserves
Cream butter and sugar until fluffy, beat in egg and vanilla extract.
In another bowl mix Almond flour and baking powder. Add to your creamed mixture in parts, mixing well.
Fold in Coconut flour and walnuts.
Press 2/3 of the dough into a 9 x 13 inch baking pan. Spread the apricot preserves evenly across the dough. Crumble the remaining dough across the top.
Bake for 30-35 minutes.
Cool completely before cutting into squares.
I wanted to do something special with my last peach and nectarine. So I adapted a recipe using a few other ingredients on hand as well. I traded out some of the butter for coconut oil in the cake for flavor and kept the streusel using butter so it would brown nicely. I exchanged some of the flour for almond flour , more so in the topping so it wouldn’t interfere with the rise of the cake and this was my result. It’s really delicious.
- 1/4 cup all-purpose flour
- 1/2 cup almond flour
- 1/3 cup firmly packed light brown sugar
- 1/4 cup granulated sugar
- 1 tsp. ground cinnamon
- 6 Tbs. cold unsalted butter, grated into small pieces
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 3/4 cup granulated sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 egg
- 3 1/2 Tbs. coconut oil, melted
- 1/2 cup milk
- 1 1/2 tsp. vanilla extract
- 1 ripe peach, pitted and sliced thin
- 1 ripe nectarine, pitted and sliced thin
Preheat an oven to 350°F. Grease and flour a 9-inch round springform pan or square baking pan or baking dish. Adjust to 325°F if using a glass baking dish.
For the streusel stir together the flours, sugars and cinnamon in a bowl. Grate the butter over the top and, using your fingers, rub in the butter until coarse crumbs form.
For the cake, in a bowl, stir together both flours, sugar, baking powder and salt. In another bowl whisk together the egg, melted oil, milk and vanilla until creamy, about 1 minute. Add to the flour mixture and beat just until evenly moistened. There should be no lumps or dry spots but do not over mix.
Pour the batter evenly into the prepared pan. Arrange the peach slices in rows. Gently press the slices into the batter. Sprinkle evenly with the streusel.
Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Makes one 9-inch cake.