Week 25: Peachy Pecan Cake

This was one of those weeks. One of those weeks where I was crazy busy at work and after. I’m moving next weekend to my very own apartment, which I’m actually pretty ecstatic about; however, my personal to-do list has been just as long as my list at work.


Rather than spending my evenings preparing my post for the week, I used my free time to schedule moving vans, set up my gas and electric services and negotiate wifi packages. The not fun adult things. I didn’t exactly want to write about cake after all of that.



This week I’m forgoing my standard quippy copy to share with you something short and sweet, my own recipe for Peachy Pecan Cake. Yep my own recipe. I didn’t feel like finding one so I let the grocery aisle be my inspiration for this week.



I ended up sharing this cake with my supervisor and her southerner boyfriend, to which it was met with rave reviews ;). Despite third party from the source feedback, this is definitely one of my favorites! Might I suggest bringing a slice or two to your next barbecue? I’m sure Scarlet O’Hara would not object.


Peachy Pecan Cake

  • Servings: 10-14
  • Time: 1.5 hours
  • Difficulty: medium
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  • 13 tbsp. butter
  • 1 cup of unbleached sugar
  • 4 eggs
  • 1/2 tsp. vanilla
  • 1 1/4 c. almond flour
  • 1 c. pecans finely ground
  • 3/4 c. spelt flour
  • Pinch of salt
  • Zest of one lemon
  • 1 tsp. baking powder
  • 3 peaches halved and pealed
  • 1/4 c. chopped pecans

Preheat oven to 350 and line and grease a 10″ spring form pan with parchment paper. Peal and halve peaches, set aside.

Grind pecans into a fine meal in the food processor. Add the almond meal, spelt flour, lemon zest, salt and baking powder to the food processor. Pulse until combined.

In a separate bowl, with a hand mixer, cream the sugar and butter for several minutes until light and fluffy. Add the eggs one at a time. Add the vanilla, beat until combined

Fold the dry ingredients to the wet until no streaks show. Pour the batter into the prepared pan and smooth the top with a spatula. Top with peaches and chopped pecans and bake for 35-40 minutes or until a toothpick inserted comes out clean. Transfer to a cooling rack.

One the cake has cooled, remove it from the spring pan and allow to rest on the cooling rack.

Final thoughts on Peachy Pecan Cake:

  • I’m tired.
  • So so tired.


Week 22: Summer Pavlova with Fresh Grilled Berries


For Memorial Day Weekend I took a little road trip to Michigan to visit my boyfriend’s family. And by little I mean approximately one hour and 45 minutes away. After living in the city, this seems like quite a distance in the car… anyways, after long car rides I typically find myself in the exact same place. The bathroom.

(They didn’t call me little tank on spring break for nothing).

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