Moist, fluffy coffee cake filled with sweet juicy California Cling peaches and topped with cinnamon pecan stresuel. The perfect brunch, snack, or dessert any time of year!
SPONSORED BY CALIFORNIA CLING PEACHES
If I could cover myself in this cinnamon pecan streusel and bake till golden, there is a very high chance I would. But since that seems problematic for a variety of reasons, for now we’ll let these glorious California Cling peaches get the royal streusel topped treatment instead. They deserve it.
Plus we get to devour this peach-filled, streusel-sprinkled, perfect-with-coffee cake creation, which is royal treatment for the tastebuds in the most delicious sweet, spiced, summer-meets-fall way.
We need to address one little thing right up front here.
Coffee cake does not CONTAIN coffee. At least not in the US. It is a wholesome breakfast-y cake meant to be paired WITH coffee or tea (or ice cream because it’s 10p.m. and this cake can go from brunch > dessert effortlessly). So the lack of coffee in the ingredient list is not a mistake.
But we don’t need coffee when we got almond butter for nutty moisture, cinnamon for those fall feels, coconut sugar for sweet brown-sugary richness, and peachy chunks for bright fruity flavor amidst all that cozy.
I partnered with my new friends from the California Cling Peach Board to create this recipe, and I’m SO excited about this collaboration because…
- They grow, pick, and deliver delicious fruit to us in ultra convenient form. Fruit and minimal effort things are two of my greatest loves.
- I didn’t get a chance to post a single peach recipe this summer (hello life = CRAZY), but that tragedy has now been saved. Peaches in October ftw!
- I haven’t sprayed myself with juice while opening a peach cup in years, and those nostalgia feels hit me hard in a very childhood/innocence/lunchbox joy kinda way. It was a good moment. (Although avoidable if you’d prefer not to be juice-sticky!)
You can find California Cling peaches at your favorite grocery store, learn what to look for here.
Always available no matter the month. Same or better nutrition. Cheaper than fresh. Packed in 100% juice. I don’t have to slice/dice myself. Make a killer California Cling Peach Coffee Cake. How are we even this lucky, friends? HOW?
There are three layers.
The cake. Because this is a breakfast(ish) cake I chose oat flour instead of a nut flour. It’s a very moist cake – not as fluffy as a funfetti cupcake, more on the muffin-y side. One bowl. Nothing too fancy. Just vegan, gluten-free, healthier cake goodness.
The peaches. Already diced so all we have to do is drain, rinse, and pat dry. You want to remove the excess moisture on the outside otherwise it will seep into the cake while it bakes and could make it mushy. The perfect summery compliment to our cinnamony cake.
The streusel. Oh streusel, with your magical ability to make anything 10x more yummy. It’s sweet and salty and spiced and so good. I chose pecans to add a little nutty something, but you could use any kind of nuts (or even seeds) you like.
We layer, we bake, we eat, we try to save some for later/others but it’s hard. Know that you are not alone in that struggle.
There is no time of day or year that this cake is wrong for, the only way to mess up is to not make it like…NOW.
Moist, fluffy coffee cake filled with sweet juicy peaches and topped with cinnamon pecan stresuel. The perfect brunch, snack, or dessert any time of year!
- 1/2 cup (125g) almond butter (or nut/seed butter of choice)
- 2/3 cup (105g) coconut sugar
- 1 cup (240g) almond milk
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 cups (220g) oat flour
- 1/2 cup (60g) tapioca starch (or arrowroot/corn starch)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 4 containers diced California Cling Peaches
- 1 tsp cinnamon
- 2/3 cup (75g) pecans (or nuts of choice)
- 1/3 cup (40g) oat flour
- 3 tbsp (38g) coconut oil
- 1/4 tsp salt
- 1/4 cup (40g) coconut sugar
- Preheat the oven to 350ºF.
- Whisk together the almond butter, coconut sugar, almond milk, lemon juice, and vanilla.
- Add the dry ingredients and stir to combine.
- Transfer to a greased cake pan (I used this 9×9″ square dish).
- Drain and rinse the peaches. Pat dry with a towel to remove excess moisture.
- Spread the peaches on top of the cake batter, pressing in lightly.
- For the streusel, blend the pecans, oat flour, coconut sugar, cinnamon, and salt to a small crumble consistency.
- Blend/stir in the coconut oil until clumpy and evenly coated.
- Sprinkle over top of the peaches.
- Bake for 30-35 minutes at 350ºF.
- Cool for at least 30 minutes before slicing and eating.
- Keep leftovers in an airtight container in the fridge.
- Serving Size: 1 slice
- Calories: 308
- Sugar: 17g
- Sodium: 181mg
- Fat: 15g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 6g
Keywords: breakfast, brunch, cinnamon, dairy-free, egg-free, healthy, oat, peaches, streusel, video