Peach Streusel Coffee Cake
This peach streusel coffee cake is a moist, fruity delight with a crunchy cinnamon topping. Ideal for breakfast or dessert.
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
- 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; let it curdle for 5 minutes.
- 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.
- Fold in peach slices carefully to avoid breaking them apart.
Make the Topping
- Combine flour, brown sugar, and cinnamon in a bowl.
- Add cold vegan butter and mix with a fork or hands until the mixture forms coarse crumbs.
Assemble and Bake
- Pour the batter into the prepared pan and smooth the surface.
- Sprinkle the streusel topping evenly over the batter.
- Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 15 minutes before slicing and serving.
Notes
Nutritional Information (Per Serving)
- Calories: 290
- Total Fat: 11g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
Vitamins and Minerals
- Vitamin C: 10%
- Vitamin A: 7%
- Calcium: 5%
- Iron: 8%
- Magnesium: 6%
Additional Notes and Tips
- Use ripe peaches for the best flavor; frozen works in off-seasons.
- Add a pinch of nutmeg for extra warmth.
- Store leftovers in an airtight container and reheat before serving.