Description
Peach coffee cake brings summer’s sweet embrace to morning gatherings with delightful vegan charm. Moist crumble topping and juicy peach chunks create a perfect companion for your favorite coffee brew.
Ingredients
Scale
Primary Ingredients:
- 1 ½ cups fresh or canned peaches, diced
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ¾ cup non-dairy milk (almond, oat, or soy)
Liquid and Moisture Ingredients:
- ½ cup unsweetened applesauce (or mashed banana)
- ⅓ cup melted coconut oil (or neutral oil)
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar or lemon juice
Dry and Seasoning Ingredients:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup all-purpose flour (for topping)
- ¼ cup brown sugar, packed
- ¼ teaspoon salt
- 3 tablespoons melted coconut oil (or vegan butter)
- 1 teaspoon cinnamon (for topping)
Instructions
- Preheat the oven to the specified temperature and prepare a baking pan with a light coating of oil or parchment paper to prevent sticking.
- Create the streusel topping by combining the dry ingredients in a mixing bowl, ensuring an even distribution of cinnamon and brown sugar throughout the mixture.
- Pour the melted coconut oil into the dry streusel ingredients, gently mixing with a fork until the texture becomes crumbly and resembles coarse sand.
- In a separate large mixing bowl, whisk together the wet ingredients until they form a smooth, homogeneous liquid base.
- Gradually fold the dry cake ingredients into the wet mixture, stirring carefully to avoid overmixing and maintain a light, airy batter consistency.
- Gently incorporate the fresh peach pieces into the batter, distributing them evenly to ensure each slice will have a delightful fruity element.
- Transfer the batter into the prepared baking pan, spreading it out to create an even surface.
- Sprinkle the prepared streusel topping generously over the batter, covering the entire surface with the crumbly mixture.
- Place the pan in the preheated oven and bake until the cake turns golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the coffee cake to cool completely on a wire rack before slicing and serving.
- Optional: Dust with powdered sugar or drizzle with a light glaze for added sweetness and presentation.
Notes
- Choose ripe, fragrant peaches for the most intense natural sweetness in your coffee cake.
- Use gluten-free flour blend as a direct substitute if you need a gluten-free version of this recipe.
- Experiment with adding chopped nuts like almonds or pecans to the crumble topping for extra texture and flavor complexity.
- Store leftover cake covered at room temperature for up to 3 days, or refrigerate to extend freshness for an additional 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Desserts
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 215
- Sugar: 10 g
- Sodium: 220 mg
- Fat: 8 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg