Paradise on Mt. Rainier.
His family has a little cabin nestled among the tall trees with a creek running through the back. It was a perfect weekend with sunny blue skies and temperatures in the upper 70's. We spent our time hiking, reading, relaxing, talking about things other than work. I love these times we spend in the outdoors. For me it means I get a chance to unplug and rejuvenate my mind and body. I am so very thankful that I have found a man I can enjoy these times with and who enjoys our outdoor activities just as much as I do.
Peach Maple Bundt Cake
2 cups spelt flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3 tablespoon unsalted butter, softened
1 1/2 cups peach puree, about 2 large ripe peaches, plus 1 peach cut into 1/4-inch slices
2 tablespoons flax meal mixed with 6 tablespoons water or 2 eggs
1/2 cup maple syrup
2 teaspoons vanilla
1/2 cup plain yogurt
Preheat oven to 350˚F. Butter a 10-inch Bundt pan, dust with flour and tap out excess.
Whisk together the flour, baking powder, baking soda, and salt, set aside.
Beat the butter until fluffy. Add flax meal mixture (or eggs if using), beating well. Beat in the peach puree, maple syrup and vanilla.
Pour the flour mixture into the butter mixture in three additions alternating with the yogurt, beating until just combined after each addition.
Pour 1/2 the batter into prepared pan. Place a layer of peach slices down then cover with remaining batter, smoothing over the top.
Bake until golden brown and a toothpick inserted into the center comes out clean, about 40-50 minutes. Let cool in pan upside down on a wire rack for 15 minutes. If it hasn't already pulled out from the Bundt pan, carefully remove and cool completely on wire rack before slicing and serving.
Serve with fresh whipped cream, vanilla ice cream, or by itself. Store covered tightly for 2-3 days.