This cake is pure comfort: tender, moist, and bursting with fresh fruit. The rustic crumble topping is optional, but when added it gives a golden, crunchy finish that makes each slice extra special. Quinoa and Greek yogurt bring a nourishing twist, while coconut sugar lends a subtle caramel sweetness and a more natural touch than refined sugar. A simple yet irresistible treat for any occasion.
- Preheat the oven to 350ºF (175ºC). Lightly grease a 9-inch round cake pan, lining the base with parchment paper if desired.
- In a large bowl, beat the butter and coconut sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing well after each, then stir in the vanilla.(7 minutes)
- In a separate bowl, whisk together the all-purpose flour, quinoa flour, baking powder, and salt. Add the dry mixture to the butter mixture in three additions, alternating with the Greek yogurt. Mix only until incorporated.(3 minutes)
- Gently fold in the blueberries and peaches, then spread the batter evenly in the prepared pan.(2 minutes)
- Make the crumble topping (optional) by mixing the flour and sugar, then adding the cold butter. Using your fingertips, rub it into the dry mixture until it forms coarse crumbs. Sprinkle the topping evenly over the batter.(2 minutes)
- Bake for 35–40 minutes, until the top is golden and slightly crisp and a toothpick inserted in the center comes out with moist crumbs.(40 minutes)
- Cool completely in the pan before serving. Enjoy as is or dusted with powdered sugar.
All-purpose flour
