Peach Coffee Cake

I have been on a real cake kick the last while, and was quickly running out of flour, but luckily, this cake made it count. This recipe is from the most amazing vegan baking book in the world "The 100 best Vegan Baking Recipes" . As with many of the recipes in the book, you will need soy yogurt, but luckily it is now in most grocery stores, and tastes great!

Ingredients (makes 1, 9 x 13 dish):
3 cups flour (you could substitute 1 of the cups with whole wheat flour)
2 tsps baking powder
1/2 tsp salt
1 2/3 cup sugar
3/4 cup oil
1/2 cup plus 2 tblsp soy yogurt (this is 1, 6 ounce container; I use vanilla flavored)
1 tsp vanilla extract
1/2 tsp vinegar (I used apple cider vinegar)
1/2 cup soy, rice or almond milk
1 1/2 cups of peaches (you could probably use any fruit that you liked for a different flavor)

Topping (optional):
1/2 cup sugar
1 tblsp cinnamon
1/3 cup chopped walnuts

1) Mix topping ingredients together (if using), set aside.
2) In a large bowl, mix flour, baking powder, sugar and salt together. Fold in oil, yogurt and vanilla. Fold in milk and vinegar and let sit for 2 minutes.
3) Spread batter in a lightly greased 9 x 13 pan. Sprinkle with topping (if using). Bake at 350 degrees for 50 minutes (or until the top of the cake is firm to the touch, and slightly browned). Let cool. Enjoy!
Tweet This

1 comment:

  1. Yummy! This has become my go-to coffee cake recipe. I did make a few changes:

    Topping - I used pecans instead of walnuts, and cut about 2 tsp. of coconut oil into the cinnamon/sugar/nut mixture (it was a bit too dry otherwise).

    Cake - I used whole wheat pastry flour instead of white, reduced the sugar to 1 cup, and added 1/4 tsp. nutmeg.

    Peaches - I used 4 peaches (about 2.5 cups), and tossed them with a little cinnamon and lemon juice before folding them into the batter.


Related Posts Plugin for WordPress, Blogger...