Rosemary Pound Cake with With Baked Peach Topping
Recipe Type: Baking
Prep Time: 
Cook Time: 
Total Time: 
The perfect combo of sweet summer fruit and aromatic rosemary. Maple syrup, dark brown sugar, and gluten free flours, bakes into a dark hued delicacy.
  • 6 large peaches, apricots, or a combination of both
  • 1 small sprig of rosemary
  • ¼ cup arrowroot or tapioca flour
  • ¼ cup rice flour
  • 1 cup old fashioned gluten-free oats
  • 1 tsp. baking powder
  • ¼ tsp. kosher salt
  • ¼ cup maple syrup
  • ½ cup dark brown sugar
  • ½ cup coconut oil
  • 2 eggs
  • juice of half a lemon
  • ½ cup coconut milk
  1. Preheat oven to 350 degrees Fahrenheit. Cut a piece of parchment paper that is the length of your loaf pan and wide enough to have at least three inches of overhand along each side of the pan. Grease the pan with a little bit of coconut oil, then place parchment paper on pan.
  2. Wash and pat dry your stone fruit. Cut stone fruit into thin (about ⅛ inch) slices, but don’t worry about them being too perfect. Line the bottom of the pan evenly with the stone fruit slices. Sprinkle fresh rosemary leaves and a tiny pinch of sea salt over fruit slices.
  3. In a food processor place tapioca flour, rice flour, oats, baking powder, and salt. Pulse until oats resemble coarse flour. Set aside. In a large bowl mix maple syrup, brown sugar, and coconut oil. Whisk until evenly distributed. Add eggs, and whisk. Add flour, milk and lemon juice. Stir until just incorporated. Pour batter into baking loaf with peaches. Place in oven and bake for 45 minutes. Cake will be ready when after inserting and removing knife into center of the cake it comes out clean. Let cake cool slightly out of the oven, then invert pan into serving place, and carefully remove parchment paper.
  4. Let cool. Serve with ice cream, sorbet, or summer berries for dessert, or as is for breakfast or as an afternoon snack.
Recipe by Honest Cooking at