From book “Against All Grains” by Danielle Walker 

INGREDIENTS 

Streusel

1/3 cup raw pecan or walnuts halves 

1 tbsp shredded unsweetened coconut

1 tbsp cold coconut oil 

1 tbsp blanched almond flour 

1 tbsp coconut crystals or honey 

¾ tsp cinnamon 

1 large date, pitted

Pinch sea salt 

Cake 

¼ cup coconut oil, melted, plus more for greasing the pan 

3 large yellow peaches 

4 large eggs at room temperature 

½ cup honey 

1 tsp pure vanilla extract 

2 ¼ cups blanched almond flour

1 tsp baking soda 

¾ tsp cardamom 

½ tsp ground ginger 

¼ tsp cinnamon 

Pinch sea salt 

INSTRUCTIONS 

1. Make the streusel – Place all the streusel ingredients in a small food processor. Process until finely chopped and sticky, about 30 seconds. Set it aside. 

2. Make the cake – Preheat oven to 325o F. Lightly grease a 9-inch round springform pan or 9-inch cake pan with coconut oil.

3. Peel the peaches. Thinly slice 2 peaches and set on a paper towel to absorb excess moisture as needed. Dice the third peach and set aside.

4. Place eggs, honey, coconut oil, and vanilla in a high-speed blender and blend for 30 seconds, until frothy and smooth. 

5. Add the almond flour, baking soda, cardamom, ginger, cinnamon, and salt. Blend on low for 30 seconds. Use a spatula to scrape the sides of the container. Blend again for 30 seconds on high. 

6. Gentle mis in the reserved diced peaches by hand. Spoon the batter into the prepared pan. Arrange the peach slices in a circular pattern on top, slightly overlapping each slide. Sprinkle the streusel over the entire top of the cake. 

7. Bake for 55 minutes (depending on each oven, check after 40-45 minutes to see if done), until a toothpick inserted into the middle comes out clean. 

8. Let the cake cook for 10 minutes. Remove the sides of the springform pan and let cool completely on a wire rack.