This cake reminds me of the luscious buttery galettes from Brittany in the north of France, except of course it has no butter! The sliced almonds give it that rich buttery taste. Its dense flat batter topped with fresh peaches rises slightly as it bakes to “embrace” the peaches. Surprisingly, it is quick and simple to make.
Peach Flat Cake
- 1/2 cup regular smart balance + 1 tsp to grease the pan
- 1/2 cup fat free powdered milk
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup whole wheat pastry flour
- 2 Tbsp sliced almonds
- 4 eggs organic, omega-3 preferably
- 1/2 tsp baking powder
- 4 medium ripe peaches peeled and thinly sliced*
- *or you can use 1 15oz can sliced peaches (in pear or apple juice concentrate, no syrup), drained.
- Preheat oven 350ºF
- Grease the bottom of a round 9 “ baking pan with 1 tsp smart balance.
- Place the remaining smart balance, powdered milk, sugar, vanilla and sliced almonds in the bowl of an electric mixer and mix on medium speed until “crumbly”.
- Add the eggs and beat for a couple minutes (it will still look “lumpy” but that’s OK!)
- Add flour and baking powder and beat well until creamy.
- Pour batter into greased pan.
- Lay the drained sliced peaches in a circle on top (don’t worry too much about making it look pretty as the dough will cover the peaches when it rises in the oven).
- Bake in preheated oven for 20 minutes until golden.
- Let cool (it will flatten as it cools downs, as it’s supposed to).
- Refrigerate covered. Slice and serve either cold or at room temperature with a little confectioner sugar dusting on top.