Light Peach Cake with Almond Flour

Ingredients

Ingredients

• 2 peaches (fresh, thinly sliced into 1/8" thick slices)
• 1 tsp corn starch
• 1 tsp lemon juice
• 1.5 cups almond flour
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/3 cups light butter (i use land 'o lakes light butter with canola oil)
• 1/2 cups sugar
• 3 eggs
• 1/4 cups plain non-fat greek yogurt
• 1 tsp almond extract
• non-stick cooking spray
• powdered sugar, for topping

Instructions

1. Preheat the oven to 350°F.
2. Spray the bottom and sides of a round spring‑form pan with non‑stick cooking spray.
3. Wash the peaches and cut them in half to remove the pit.
4. Thinly slice the peaches around the pit into 1/8" thick slices.
5. Add the peach slices to a mixing bowl with the corn starch and lemon juice, and toss to combine.
6. In a separate mixing bowl, combine the almond flour, sugar, cinnamon, and baking powder.
7. Add the butter (not melted), eggs, almond extract, and Greek yogurt, then stir to combine into a batter.
8. Pour the batter into the prepared pan.
9. Top with the peach slices in a single decorative layer.
10. Bake for 35‑40 minutes, or until the cake is set.
11. Allow the cake to cool before topping with powdered sugar.