Aceasta Tort de cafea cu piersici is a healthier version of the classic coffee cake, made with no eggs, no dairy, less unrefined sugar, and healthier fat, with a delicious peach taste.
Deși întreaga rețetă este chiar mai jos, nu ratați toate sfaturile mele mai jos, inclusiv înlocuirea ingredientelor, sfaturile mele de gătit și fotografii pas cu pas!
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Tort de cafea cu piersici
Aceasta Tort de cafea cu piersici is a healthier version of the classic coffee cake, made with no eggs, no dairy, less unrefined sugar, and healthier fat, with a delicious peach taste.
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porţii: 16 felii
calorii: 253.4 kcal
Ingrediente
- 2 ⅔ cupe Faina de toate scopurile - (nota 1)
- 3 lingurițe Praf de copt
- 1 ceaşcă Zahăr din trestie nerafinat - (nota 3)
- 1 linguriță Scorţişoară
- 2 ½ cupe Felii de piersici - canned, pat dry, divided
- 1 ⅓ cupe Lapte de migdale - (nota 2)
- ½ ceaşcă Ulei de măsline cu aromă blândă - (nota 4)
- 2 lingurițe Extract de vanilie
Toppinguri de firimituri
- ½ ceaşcă Faina de toate scopurile
- 6 linguri Zahăr din trestie nerafinat
- 1 linguriță Scorţişoară
- 4 linguri Ulei de măsline cu aromă blândă - (nota 4)
Instrucțiuni
- Preheat the oven to 350°F (180°C). Line a 9-inch square pan with parchment paper – make sure it hangs on the sides of the pan. This makes it easier to remove the cake from the pan after baking. Oil the sides and bottom of the pan. Set aside.
Topping de firimituri
- First, prepare the crumb topping. In a small bowl, stir the crumb topping ingredients together until they form a paste. Refrigerate while preparing the peach slices and making the coffee cake batter.
Peach preparation
- Open the cans of sliced peaches and drain them over a sieve. Discard the juice.
- Line 3-4 pieces of absorbent paper on your work surface, pour the drained peach slices on it, in an even layer. Place 3-4 pieces of absorbent paper on top and press to pat dry the slices and remove any juice.
- Set aside 1 cup of peach slices. Rough chop the remaining 1 1/2 cups into chunks. Set aside.
Tort Batter
- In a large mixing bowl, whisk flour, sugar, baking powder, and cinnamon.
- Fold in the 1 1/2 cups of chopped, drained peach chunks. Use a rubber spatula to stir and coat the peach chunks with the dry ingredients.
- Fold in the almond milk, oil, vanilla extract, and stir with a rubber spatula until a smooth cake batter forms.
- Se toarnă aluatul în tigaia pregătită.
- Remove the crumb topping from the fridge, use your fingers to rub the thick paste, and form chunks and pieces that you sprinkle all over the top of the cake.
- Sprinkle the remaining 1 cup of peach slices on top and slightly press them into the batter.
- Coaceți prăjitura la 180°C timp de 60-65 de minute, acoperind tava cu folie de aluminiu după 40 de minute pentru a preveni rumenirea prea rapidă a suprafeței.
- Introduceți o scobitoare în centrul prăjiturii pentru a verifica dacă aluatul s-a întărit. Dacă iese curată, scoateți prăjitura din cuptor. Dacă nu, coaceți mai mult, în intervale de 5 minute, până când prăjitura s-a întărit.
- Lăsați-l să se răcească 15 minute în tavă, apoi 1 oră pe un grătar înainte de a-l felia în 16 porții.
notițe
Notă 1: The recipe doesn’t work with almond flour. You can swap all-purpose flour for white spelt flour. For a gluten-free version, use my ghid de conversie fără gluten.
Notă 2: or any milk you love, like oat milk, soy milk.
Notă 3Puteți folosi orice îndulcitor cristalin, cum ar fi zahăr de cocos, zahăr, zahăr brun sau zahăr din trestie nerafinat.
Notă 4Sau orice ulei vegetal ușor care vă place sau unt vegetal topit.
StocarePăstrați prăjitura la frigider până la 4 zile într-un recipient etanș.
Nutriţie
servire: 1felie | calorii: 253.4kcal | Carbohidrați: 39.1g | Proteină: 2.9g | Gras: 10.8g | Grăsime saturată: 1.5g | Grăsimi polinesaturate: 1.3g | Grasime monosaturata: 7.6g | Sodiu: 110.5mg | Potasiu: 63.6mg | Fibră: 1.2g | Zahăr: 19.4g | Vitamina A: 79.2IU | Vitamina C: 1mg | Calciu: 76.4mg | fier: 1.4mg | Magneziu: 7.8mg | Fosfor: 48.6mg | Zinc: 0.2mg
Ingrediente și înlocuiri
Acest paragraf vă oferă toate sfaturile mele despre alegerea ingredientelor potrivite. Pentru rețeta completă cu măsurători, derulați până la fișa cu rețete din partea de jos a postării!Accesați rețeta completă
Ai nevoie doar de câteva ingrediente simple pentru a prepara această rețetă. Iată cum să le alegi și să le înlocuiești.
- Faina de toate scopurile – This forms the main structure of your coffee cake, giving it a tender crumb. I recommend using all-purpose flour for this recipe, but white spelt flour can also work. Almond flour, coconut flour, or oat flour will not work. For a gluten-free version, use my ghid de conversie fără gluten.
- Praf de copt – This is your leavening agent, helping the cake rise and achieve a light, airy texture.
- Zahăr din trestie nerafinat – This provides sweetness to both the cake batter and the crumb topping. You can easily swap it for other granulated sweeteners like coconut sugar, regular granulated sugar, or brown sugar.
- Scorţişoară – This warm spice adds a classic, aromatic flavor that pairs beautifully with the peaches and coffee cake.
- Felii de piersici – These are the key ingredient of your cake, bringing juicy sweetness and a lovely texture. You’ll use them both chopped within the batter and as a delicious topping. Remember to pat them very dry!
- Lapte de migdale – This moistens the batter and helps bring all the ingredients together into a cohesive cake. Any other milk you enjoy, like oat milk or soy milk, works well here too.
- Ulei de măsline ușor – This contributes to the cake’s moistness and tender texture, and it’s also used in the crumb topping. You can use any light vegetable oil you like, or even melted plant-based butter.
- Extract de vanilie – This enhances all the other flavors in the cake, adding a subtle, sweet aroma.
How to Make Peach Coffee Cake
Making this peach coffee cake is super easy. Here’s how in pictures.
Drain the peaches over a sieve.
Pat them dry with paper towels to remove any liquid.
Mix the dry ingredients in a large mixing bowl and incorporate the liquid ones and peaches.
Pour the batter into a large square pan and mix the crumble ingredients in a bowl.
Sprinkle the crumble on top of the cake batter and add the remaining peach slices.
Bake the cake at 350°F (180°C) for 60-65 minutes, foiling the pan after 40 minutes.
Sfaturile de copt ale lui Carine
Let me share a few more tips for a perfect coffee cake.
- Preparare tigaie – Properly lining and oiling your baking pan is key. The parchment paper “sling” makes it incredibly easy to lift the entire cake out once it’s cooled, preventing it from sticking.
- Dry Peaches are Key – Don’t skip patting the canned peach slices very dry. Excess moisture can make your cake soggy or prevent it from baking through properly. Absorbent paper works wonders here.
- Crumb Topping Texture – When preparing the crumb topping, rubbing the ingredients with your fingers rather than just stirring helps create those distinct crumb pieces that make coffee cake so special.
- Tehnica de pliere – When adding the chopped peaches to the dry ingredients, gently fold them in. This ensures they are evenly coated and prevents overmixing the batter once the wet ingredients are added.
- Folie pentru rumenire – Keep an eye on your cake as it bakes. If the top starts to brown too quickly, covering it loosely with foil after about 40 minutes will prevent over-browning while the inside finishes cooking.
- Nu grăbiți răcirea – Allowing the cake to cool completely in the pan before transferring it to a cooling rack, and then for an hour before slicing, helps it set properly and prevents it from falling apart.
- Fresh Peach Swap – You can absolutely use fresh ripe peaches instead of canned ones! Just peel and slice them, and you won’t need to pat them dry.
I used frozen peaches defrosted. Was excellent.
Va multumesc foarte mult!
Can I use fresh peaches, instead of canned ones?
Absolut!
Hi. There isn’t any coffee listed in the ingredients. Is this an oversight given that the cake is called peach coffee cake. Apologies if I’m being a bit dense here
Coffee cake is called such because it is meant to be enjoyed with coffee, not because it contains coffee as an ingredient. The name likely originates from the German term “Kaffee und Kuchen,” which translates to “coffee and cake,” and reflects the social custom of enjoying cake alongside coffee.
NICE
I have frozen peach coffee cake is that okay?
Yes, it will be fine. Thaw in the fridge the day before serving.
This look’s fabulous! I am looking for a smarter coffee cake. I can hardly wait to make it.
Thank you! let me know how it goes.
Pot folosi făină integrală?
Yes, usually white wholewheat work, but because wholewheat flour has way more fiber, it dry out the cake, the cake will be less fluffy and a but on the dry side.
Why wouldn’t 1:1 gluten free flour work?
Because my recipes are egg-free and swapping all-purpose flour for gluten-free all-purpose in result in a gummy, packed and dense cake that doesn’t fluff. It’s a new recipe to develop, it will involve balancing all-purpose gluten-free flour with other flour like oat flour, almond flour, different wet/dry ingredients.
Vă mulțumim pentru împărtășirea acestei rețete!
Plăcerea este de partea mea!