Peach, Blueberry Crunch Cake

Ripe peaches along with the blueberries are a great summertime treat in this cake.


2 cups white spelt flour
1 cup whole wheat pastry flour
1 ½ T. baking powder
¼ t. salt
1 cup pure maple syrup
½ cup pure pumpkin
½ cup light agave nectar
1 cup almond milk
1 T. vanilla extract
2 sliced ripe peaches
1 cup fresh blueberries
¼ cup sugar

4 Medjool Dates, pitted
1 cup pecans
¼ cup brown sugar
1 t. cinnamon


Preheat oven to 350 degrees. Total baking time 50 minutes.

Mix fresh fruit with ¼ cup of sugar in separate bowl.

In food processor add topping ingredients and turn on until slightly chunky mixture appears.

Sift flour, whole wheat pastry flour, baking powder and pinch of salt into another bowl. 

Whisk maple syrup, pumpkin, agave nectar, almond milk and vanilla into another bowl.

Fold wet ingredients into dry ingredients.  Pour ½ mixture into a non-greased, 9” X 13” nonstick pan( note: Sur la table has a wonderful platinum professional bakeware nonstick coating 9” X 13” pan that works terrific!)  Spread fruit mixture on top of batter and then pour remaining batter into dish.  Sprinkle crunch topping over entire cake.

Bake for 30 minutes, cover lightly with foil ( this will keep top from getting to brown) and cook for another 20 minutes until knife comes out clean.  Let cool.