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Peach Bubble Cake (FM)
Recipes | March 20, 2016
*Yields 8 Portions
My mom used to do a cake that she called “bublanina” that kind of translates from Czech to English as bubble cake. It was one of my favorite cakes and the fact that I just came across a healthy version of the recipe is very exciting for me. You’re going to love it for breakfast or with your afternoon tea 🙂
Ingredients:
1 1/2 cup almond flour
1/2 cup coconut flour
1/2 cup softened butter
3/4 cup unsweetened almond milk
3 eggs – whisked
1/2 cup granulated sugar substitute (I use Swerve)
2 tsp baking powder
1 tbsp vanilla extract
1/4 tsp almond extract
pinch of salt
1/4 tsp xanthan gum
1 cup (at least) frozen and sliced peaches, or apricots
Instructions
- Preheat ove to 375 F degrees.
- Mix the softened butter with the granulated sugar substitute until smooth. Add the whisked eggs, vanilla extract, almond extract, and beat until well combined.
- Add all the dry ingredients into another bowl and mix well.
- Add the flour mixture into the butter mixture and mix until smooth.
- Add the almond milk and mix well.
- Press the batter into a well greased 8 x 12 inch cake pan (or the equivalent)
- Spread the frozen peaches or apricots evenly over the top. You can press them gently and just a little bit into the batter.
- Bake in the middle of the oven for 35 – 40 minutes or until a tooth pick inserted into the middle of the cake comes out clean.
- Cut the cake into 8 even pieces. It’s delicious warm or cold.
Macros Per Portion:
Calories: 298.1
Carbs: 10.9 g
Net Carbs: 5.6 g
Fat: 25.3 g
Protein: 8.1 g
Private Member |
Sounds so good!
Private Member |
pa, usa
Looks delish !
Private Member |
Hned mě napadla bublanina 🙂 Děkuji za recept, určitě vyzkouším 😉
Private Member |
houston, tx, usa
Excited to make this!! How much butter? 1/2 a something?
Private Member |
seattle, washington
I would guess half a stick of butter.
Private Member |
prague, czech republic
My mom made the full version of this over the weekend 🙂 vynikající! I will try to make your version though!
Private Member |
ca, usa
I have all the ingredients so I will make today. I am craving a treat anyways! 🙂
Private Member |
seattle, washington
Is an ove similar to an oven? 😉
Private Member |
naples, fl, usa
Bubblina got a thumbs up from the caveman
Private Member |
santa cruz, ca
So I made this last night. Wow, I did not realize how much this recipe makes! I live by myself, so it will likely last me several days! I’m trying out a bunch of your breakfasty recipes, Z. I made this with rosewater because I did not have vanilla or almond extract. I also added ginger and cardomom (my favs). I loaded the top with a peach and blueberries. And I used one tablespoon of local honey. I’m not really interested in using non-sugar sweeteners….honey is very good for the body. OMG it’s so good! I also used coconut oil instead of butter (I try to limit dairy products because of intolerance). Not very sweet, which is what I like. So delicious. I love the consistency and simplicity. Tastes very satisfying! Thanks!
Private Member |
You are a genius. Reinventing one of my favourite cakes and make them healtier is fantastic. Im originally from Slovakia so you have made my day. But goes without saying, everything you do is applaudible. I have followed you since you started, what a woman. Keep up the great work xx