Peach Cinnamon Coffee Cake
Peach cinnamon coffee cake combines tender fruit with a spiced topping for a moist, crumbly, and irresistible treat.
Ingredients
For the Cake
- All-purpose flour: 1½ cups
- Baking powder: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Salt: ¼ teaspoon
- Granulated sugar: ¾ cup
- Almond milk: ¾ cup
- Vegetable oil: ⅓ cup
- Vanilla extract: 1 teaspoon
- Fresh peaches sliced: 1½ cups
For the Topping
- Brown sugar: ⅓ cup
- All-purpose flour: 3 tablespoons
- Ground cinnamon: ½ teaspoon
- Vegan butter: 3 tablespoons cold, diced
Instructions
Prepare the Batter
- Preheat the oven to 350°F (175°C) and grease the baking pan.
- Combine flour, baking powder, cinnamon, and salt in a bowl.
- In another bowl, mix almond milk, sugar, oil, and vanilla until smooth.
- Gradually add the wet ingredients to the dry mixture, stirring until combined.
- Gently fold in the sliced peaches.
Add the Topping
- In a small bowl, mix brown sugar, flour, and cinnamon.
- Cut in the cold vegan butter until the mixture resembles coarse crumbs.
Bake the Cake
- Pour the batter into the greased pan and sprinkle the topping evenly over the batter.
- Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes before serving.
Notes
Nutritional Information (Per Serving)
- Calories: 260
- Total Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals
- Vitamin C: 8%
- Vitamin A: 5%
- Iron: 6%
- Calcium: 3%
- Potassium: 7%
Additional Notes and Tips
- Use ripe but firm peaches for the best flavor and texture.
- Swap almond milk with oat milk if preferred.
- For a crunchier topping, add chopped pecans or almonds.
- Store leftovers in an airtight container for up to three days.