ito Keyk na Kape na Peach 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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Keyk na Kape na Peach
ito Keyk na Kape na Peach 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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Servings: 16 hiwa
Mga Calorie: 253.4 kcal
Ingredients
- 2 ⅔ tasa Flour ng Lahat-Lyong - (tala 1)
- 3 kutsarita Paghurno Powder
- 1 tasa Hindi Pinong Cane Sugar - (tala 3)
- 1 kutsarita kanela
- 2 ½ tasa Mga Hiwa ng Peach - canned, pat dry, divided
- 1 ⅓ tasa Almond Milk - (tala 2)
- ½ tasa Banayad na Lasa ng Langis ng Oliba - (tala 4)
- 2 kutsarita Vanilla Extract
Mga Pangdagdag na Mumo
- ½ tasa Flour ng Lahat-Lyong
- 6 tablespoons Hindi Pinong Cane Sugar
- 1 kutsarita kanela
- 4 tablespoons Banayad na Lasa ng Langis ng Oliba - (tala 4)
tagubilin
- 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.
Pangdagdag sa Mumo
- 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.
cake 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.
- Ibuhos ang batter sa inihandang kawali.
- 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.
- Ihurno ang keyk sa 350°F (180°C) sa loob ng 60-65 minuto, takpan ang kawali gamit ang foil pagkalipas ng 40 minuto upang maiwasan ang mabilis na pagka-brown ng keyk sa ibabaw.
- Magtusok ng tuhog sa gitna ng keyk para tingnan kung tumigas na ang batter. Kung malinis ang lumabas, alisin ang keyk sa oven. Kung hindi, maghurno nang mas matagal, nang 5 minuto ang pagitan, hanggang sa tumigas ang keyk.
- Hayaang lumamig ito sa kawali nang 15 minuto, pagkatapos ay sa loob ng 1 oras sa isang cooling rack bago hiwain sa 16 na bahagi.
Mga Tala
Tandaan 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 gabay sa pagpapalit na walang gluten.
Tandaan 2: or any milk you love, like oat milk, soy milk.
Tandaan 3Maaari kang gumamit ng anumang crystal sweetener, tulad ng asukal sa niyog, asukal, brown sugar, o hindi nilinis na asukal sa tubo.
Tandaan 4O anumang light vegetable oil na gusto mo, o tinunaw na plant-based butter.
ImbakanItabi ang keyk sa repridyeretor nang hanggang 4 na araw sa isang lalagyang hindi papasukan ng hangin.
Pagkain
Paglilingkod: 1pagpira-pirasuhin | Mga Calorie: 253.4kcal | Carbohydrates: 39.1g | Protina: 2.9g | Taba: 10.8g | Saturated fat: 1.5g | Polyunsaturated Fat: 1.3g | Monounsaturated na taba: 7.6g | Sosa: 110.5mg | Potassium: 63.6mg | Hibla: 1.2g | Asukal: 19.4g | Vitamin A: 79.2IU | Bitamina C: 1mg | Calcium: 76.4mg | Iron: 1.4mg | magnesiyo: 7.8mg | Posporus: 48.6mg | Zinc: 0.2mg
Ingredients at Substitutions
Ibinibigay sa iyo ng talatang ito ang lahat ng aking mga tip sa pagpili ng mga tamang sangkap. Para sa buong recipe na may kasamang mga sukat, mag-scroll papunta sa recipe card sa ibaba ng post!Pumunta sa Buong Resipi
Kaunting simpleng sangkap lang ang kailangan mo para gawin ang resipe na ito. Narito kung paano pumili at magpalit ng mga ito.
- Flour ng Lahat-Lyong – 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 gabay sa pagpapalit na walang gluten.
- Paghurno Powder – This is your leavening agent, helping the cake rise and achieve a light, airy texture.
- Hindi Pinong Cane Sugar – 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.
- kanela – This warm spice adds a classic, aromatic flavor that pairs beautifully with the peaches and coffee cake.
- Mga Hiwa ng Peach – 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!
- Almond Milk – 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.
- Banayad na Langis ng Oliba – 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.
- Vanilla Extract – 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.
Mga Tip sa Pagbe-bake ni Carine
Let me share a few more tips for a perfect coffee cake.
- Paghahanda ng Kawali – 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.
- Tiklupin na Diskarte – 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.
- Foil para sa Browning – 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.
- Don’t Rush Cooling – 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.
Maraming salamat !
Can I use fresh peaches, instead of canned ones?
Talagang!
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.
magaling
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.
Maaari ko bang gamitin ang whole wheat flour?
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.
Salamat sa pagbabahagi ng resipe na ito!
Ikinagagalak ko!