Peach Almond Coffee Cake
This peach almond coffee cake is a moist, fruit-filled delight with a nutty crumble topping. It’s perfect for any occasion.
Ingredients
For the Cake
- All-purpose flour: 2 cups
- Baking powder: 1 teaspoon
- Baking soda: ½ teaspoon
- Ground cinnamon: 1 teaspoon
- Salt: ¼ teaspoon
- Almond milk: 1 cup
- Apple cider vinegar: 1 tablespoon
- Maple syrup: ½ cup
- Melted coconut oil: ⅓ cup
- Vanilla extract: 1 teaspoon
- Fresh peaches sliced: 1½ cups
For the Streusel Topping
- All-purpose flour: ½ cup
- Brown sugar: ¼ cup
- Sliced almonds: ⅓ cup
- Ground cinnamon: ½ teaspoon
- Vegan butter cold: 4 tablespoons
Instructions
Prepare the Batter
- Preheat the oven to 350°F (175°C) and grease a 9x9-inch baking pan.
- In a medium bowl, mix almond milk and apple cider vinegar; set aside.
- In a large bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
- Stir in the almond milk mixture, maple syrup, coconut oil, and vanilla until smooth.
- Gently fold in peach slices without breaking them apart.
Make the Topping
- Combine flour, brown sugar, sliced almonds, and cinnamon in a bowl.
- Add cold vegan butter and mix until the mixture forms coarse crumbs.
Assemble and Bake
- Pour the batter into the prepared pan and level the surface.
- Sprinkle the streusel topping evenly over the batter.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 15 minutes before slicing and serving.