Welcome to the peach-almond love story you didn’t know your mornings needed. This coffee cake doesn’t just sit on your plate—it rules it. Sweet, juicy peaches meet crunchy almonds in a moist, tender cake that’s honestly too perfect to share. It’s light enough for breakfast but rich enough for dessert. The almond streusel topping? Let’s just call it the crown jewel. Forget dry, crumbly cakes—this one is unapologetically luscious and full of flavor. So, clear your schedule and preheat the oven because this beauty demands your undivided attention.
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 9×9-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.
Notes
Nutritional Information (Per Serving)
- Calories: 280
- Total Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals
- Vitamin A: 6%
- Calcium: 5%
- Iron: 7%
- Vitamin C: 8%
- Magnesium: 5%
Additional Notes and Tips
- Use ripe peaches for maximum flavor, but canned ones work in a pinch.
- Add a touch of nutmeg for extra warmth.
- Store leftovers in an airtight container for up to three days.
