Peach Coffee Cake
Cake: 3 eggs 1/2 cup butter, melted 1/2 cup Anthony's Organic Cane Sugar 1 tablespoon vanilla extract 1/2 cup Anthony's Brown Rice Flour 1/3 cup Anthony's Blanched Almond Flour 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/4 teaspoon salt 2 ripe peaches, peeled and diced Topping: 1/4 cup Anthony's Organic Cane Sugar 1/4 cup softened butter 1 egg white 1/2 teaspoon vanilla extract 1/2 cup Anthony's Shredded Coconut 1/3 cup Anthony's Blanched Almond Flour 1/4 cup Anthony's Brown Rice Flour 1 teaspoon ground cinnamon Dash salt
Cake: Preheat oven to 375° Fahrenheit. Grease a 8"x8" glass baking dish. In a mixing bowl, combine the eggs, butter, sugar, and vanilla. Add the brown rice flour, almond flour, cinnamon, baking soda, and salt. Fold in the diced peaches. Transfer batter to prepared baking dish. Topping: In a small bowl, cream together the butter and sugar. Add the egg white and vanilla and mix well. Add the coconut, almond flour, brown rice flour, cinnamon, and salt. Mix well. Crumble evenly over cake batter. Bake for about 35 minutes. Serve warm or at room temperature.