This little cake surprised me. It is packed with so much flavor, peach and apple chunks, orange juice and zest, with less sugar than most cakes. I used butter and coconut oil so it has good fats with a lovely texture, and part whole grain.
I used 2 8x8inch baking dishes because I was giving one away and wanted one for my own little family. It will also work perfectly in a 9x13inch baking dish or muffin pans.
1 large apple, not too tart, peeled, diced
1 1/2 cups chopped fresh or frozen peaches
2 tablespoons sugar mixed with 1/2 teaspoon cinnamon
2 cups all purpose flour (I used white spelt)
1 cup whole grain wheat or spelt
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1/3 cup orange juice
zest of 1 orange
1/2 cup butter, melted and cooled
1/2 cup coconut oil, melted and cooled
1 1/3 cups sugar
2 teaspoons vanilla extract
Grease pans generously then set aside.
Preheat oven to 350F.
After chopping the fruit, toss together with the cinnamon and sugar mixture. Set aside.
In a small bowl, stir together all the wet ingredients.
Spread into pans, if using muffin pans fill each cup to 2/3.