Peach Coffee Cake
When life hands me peaches, I like to turn them into a recipe — and this healthy peach coffee cake recipe fits the bill. Light enough to pair with your morning coffee for a simple breakfast yet decadent enough to accompany a scoop of ice cream for dessert, this coffee cake is the peach de résistance of your summer sweets.
Ingredients
Peach Coffee Cake
- ½ cup avocado oil canola or grapeseed oil
- ½ cup vanilla or plain Greek yogurt
- ¼ cup milk
- 2 large eggs brought to room temperature
- 2 teaspoons pure vanilla extract
- ⅔ cup packed light brown sugar
- 5 tablespoons white sugar
- 1 ¾ cups (220g) whole wheat pastry flour or all-purpose flour + 1 tablespoon for flouring the peaches
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 ½ cups diced peaches fresh, canned (drained), or frozen (defrosted)
Cinnamon Streusel
- ⅔ cup (80g) whole wheat pastry flour or all-purpose flour
- ¼ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1 large pinch of salt
- ¼ cup unsalted butter softened to room temperature
Instructions
- Preheat the oven to 350°F and spray an 8x8-inch baking pan with non-stick cooking spray or grease it with butter.
- In a large mixing bowl, whisk the oil, yogurt, milk, eggs, vanilla, light brown sugar, and white sugar together until combined.
- In a small bowl, whisk the flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg together until combined.
- Add the dry ingredients to the wet ingredients and gently fold in until just combined and a few streaks of flour remain.
- Add the diced peaches to a small mixing bowl and toss with 1 tablespoon of flour until combined.
- Fold the peaches into the batter until just combined. Be careful not to overmix.
- Add the flour, brown sugar, cinnamon, and a pinch of salt to a small mixing bowl. Whisk until combined. Add the softened butter and work it in with a fork or your fingers until the mixture resembles pebbles.
- Spread batter in the prepared baking pan. Sprinkle the streusel evenly over it.
- Bake the coffee cake for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove the coffee cake from the oven and cool it on a wire rack until it reaches your desired temperature.
Notes
Storage Directions
- Storage: Keeps up to 3 days at room temperature. Cover with plastic wrap or aluminum foil to refrigerate for up to 5 days.
- Freezing: Once cooled, transfer to a freezer-safe container and freeze for up to 2 months. Defrost at room temperature for 1-2 hours.
- Don't overmix! Overmixing your batter will result in heavy, dense cake — and who wants that?
- Weigh the flour, or scoop the flour into measuring cups and level off the tops. Scooping flour directly into the measuring cup can add up to 15% more, resulting in a dry and heavy cake, which we want to avoid.
- Lightly toss the peaches with flour to keep them from sinking to the bottom of the cake. A flour coating will keep the peach suspended in the mixture.
Nutrition
Calories: 312kcalCarbohydrates: 43gProtein: 5gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 38mgSodium: 234mgPotassium: 159mgFiber: 3gSugar: 23gVitamin A: 224IUVitamin C: 1mgCalcium: 66mgIron: 1mg
Tried this recipe?Let us know how it was!
