Stone fruit season is upon us and peaches are at their prime. I adore peaches in all forms, but especially in this recipe where their juicy flesh melds into the buttery, almondy cake. Topped with whipped cream enhanced by Greek yogurt, you won’t be able to stop at one slice.
While strawberries are cheap as chips, I try to use them in every way possible. You would have no idea this cake is missing dairy or eggs – the coconut yogurt lends the most moreishly moist texture and the cake will stay this way for days.
Any variety of summer berries are welcome in this recipe. I used a bundt tin so that the cake looks like a Christmas wreath, but also so that I could pack as much fruit into the batter and be sure that it would still bake through.
This recipe is so versatile, you can make them in ramekins or little oven proof mugs. Feel free to use brioche or croissants instead of the buns and the pears could be swapped out for apples, berries or bananas. Use milk chocolate if you prefer. Serve warm with extra cream, any time of the day.
