If you put fruit on cake, it’s ok to eat it for breakfast. That’s the rule, right? Of course, the cakes I make aren’t super decadent. This one, for example, is whole-grain enough that it could just as easily be baked in a muffin tin or mini loaf pans… the shape alone would make you feel differently about what time of day is cake-appropriate.
Aside from the sprinkle of brown sugar on top, there’s no refined sugar. It’s moist on the inside thanks to a combo of coconut oil, almond milk and applesauce. And then, the best part – the peaches. Ripe, summery, juicy peaches. This cake has one issue and that is that the peaches don’t last much longer than a day after they’re baked in. In our house, that doesn’t seem to be a problem…
