Easy Peach Coffee Cake
This easy peach coffee cake combines fresh peaches and cinnamon-spiced batter for a quick and satisfying treat.
Ingredients
For the Cake
- All-purpose flour: 1½ cups
- Baking powder: 1 teaspoon
- Ground cinnamon: ½ teaspoon
- Salt: ¼ teaspoon
- Unsweetened almond milk: ¾ cup
- Granulated sugar: ⅔ cup
- Neutral oil like canola: ⅓ cup
- Vanilla extract: 1 teaspoon
- Fresh peaches sliced: 1 cup
Optional Topping
- Brown sugar: 3 tablespoons
- Ground cinnamon: ¼ teaspoon
Instructions
Prepare the Batter
- Preheat the oven to 350°F (175°C) and grease the baking pan.
- In a large bowl, mix flour, baking powder, cinnamon, and salt.
- Combine almond milk, sugar, oil, and vanilla in another bowl; whisk until smooth.
- Gradually add the wet ingredients to the dry mixture, stirring until just combined.
- Gently fold in the peach slices without overmixing.
Assemble and Bake
- Pour the batter into the prepared pan and spread evenly.
- Sprinkle the optional brown sugar and cinnamon topping over the surface.
- Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before serving warm or at room temperature.
Notes
Nutritional Information (Per Serving)
- Calories: 240
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals
- Vitamin C: 8%
- Vitamin A: 5%
- Calcium: 6%
- Iron: 7%
- Magnesium: 4%
Additional Notes and Tips
- Use frozen peaches if fresh ones are out of season; just thaw and drain first.
- Sprinkle some slivered almonds for extra crunch.
- Store leftovers in an airtight container for up to three days.