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.
California Cling Peach Coffee Cake
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 9 slices 1x
- Category: cake
- Method: baking
- Cuisine: american
Description
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!
Ingredients
Cake
- 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
Streusel
- 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
Instructions
- 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.
Nutrition
- 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
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Natalie!! I swear I was on your blog Monday or Tuesday and didn’t see this post?! But clearly we were on the same wavelength because I made a pie with peaches and pecan streusel yesterday – so I totally feel ya with peaches in October. I mean, they are orange(ish), right?? There’s never a bad time for coffee cake and as the temps get cooler I drink more and more hot drinks every day and I’m always looking for sweet treats to pair with all the coffee + tea! Thanks for another gem of a recipe =)
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Hahaha no way?!?! It’s just a NEED STREUSEL kinda week I guess😂 And I just posted it yesterday so definitely just a mind meld situation lol. I’m not quite ready to let go of summer (also weather = not helping) so this feels like he perfect balance, right. Wish I could swap you for a slice of pie🍑🍑
It has been quite the extended summer but dropped to the high 50s here today so I’m trading my cold brew for hot lattes 😉 And I’m up for a dessert trade any day, any time!
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What size container of peaches did you use?
I used 4 of the little single serve cups (113g each)
Hi — This looks really yummy, but I have never seen that brand of peaches. Do you think it would work to substitute chopped fresh peaches into this recipe? If so, what amount? Thanks!
That would work too, yes! I’d recommend about 2 cups chopped 🙂
Thanks!
Hi. We r paleo no wheat . Aka oat . Can we substitute the oat
You could try it with a paleo flour mix like the bobs red mill one! Otherwise I’d recommend one of my other cake recipes that is already paleo (like this one: https://www.feastingonfruit.com/grain-free-tahini-cake/) with the peaches/streusel on top 🙂
This is a phenomenal idea! Peaches in a coffee cake…never would have created that concept, but I would totally be a fan of this recipe! The fact that there’s almond butter here is truly amazing. BUT, it’s possible that I’d end up making that streusel topping for everything–on top of oats, as a dessert, on top of a fruit salad, and as a garnish for ice cream and smoothies! Not kidding you!
Oh yes, that is a VERY real risk once you get a taste of this streusel stuff😂 Oooh fruit salad with streusel…I like that idea very much! And all the others you mentioned too, no wrong way to streusel🤗 Honesty if you just made the streusel, spread in on a pan, and toasted it I would’ve judge or blame ya! Thanks for checking it out Cassie🧡
Hi, Natalie! Your cake looks amazing! I gave a question. Can I ujse coconut milk to replace almond one?
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Yes that will work! I recommend the carton kind, not the can, the canned/full fat might be too high fat and make the cake less fluffy. Hope that helps!
I will like to use fresh peaches how many would I need ? Cant wait to try your recipe!!
About 1.5 cups chopped fresh peaches will work!
streusel 🙂
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Good morning
Is it possible to use normal sugar instead of coconut sugar?
thank you
Yes that will work! It will be a little bit drier though, coconut sugar has more moisture similar to brown sugar 🙂
wow. okay so I made this tonight after scheming what I could bake without fresh fruit and then remembered the can of peaches my mom gave me!! After some quick slicing and oat blending, voila: a beautiful, diet friendly coffee cake which was better than I could have imagined 🙂 it is so good. The almond butter gave it a distinct nuttiness while the oat flour gave it substance and a gentle earthiness(?) The peaches provide a beautiful pop of fresh sweetness and the crumble is just a delight.
10/10 would recommend.
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Okay I want you writing all my recipe descriptions from now on haha! This is such a beautiful walk with words through the coffee cake eating experience😋☺️ I am sooooooo happy you loved it Kelly, and thank you for the wonderful feedback!
Hi Natalie,
Not sure if you will be able to get back to me in time… but will frozen peaches work for this? What about canned?
I used canned here so yes that works!! If you use frozen, defrost them and drain the extra juice first, but that will work too 🙂
Alright, cool! I’ll be making this within the next few days with cornstarch and tahini and will let you know how it goes!
I was blown away by this recipe! The strudel on top is simply something else and my mother with celiac disease commented that the cake was, well, actually cakey. I recommend tahini as a sub for anyone who doesn’t have almond butter on hand or wants a more sophisticated flavor profile. Bravo, Natalie! This one is a keeper!
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YAY!! I am sooooo happy you loved it, and mom did too🤗 Appreciate your feedback and recs!
The strudel is a show stopper for sure! And the hearty muffin quality of the cake makes for a great snack and is complimented beautifully by the juicy peaches and that indulgent strudel I was just raving about! However, I do have one small issue with this cake, and if you have any suggestions I would be more than happy to be your guinea pig and try them out! There is a thin, white, slightly gummy line where the peaches meet the cake. It certainly wouldn’t deter me from making it again, but if you have any thoughts on how I might avoid this in the future I would love to hear them <3
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I am so happy you liked it Carson! The moisture of the peaches seeps into the cake and creates that line, are you using canned or frozen or fresh peaches?
I was thinking that might be the case. I’m using the canned variety, drained and rinsed
I would try just letting them drain really well in a sieve and or cut into smaller pieces so you can towel dry them better. You could also just fold the peaches into the batter instead of layering them on top. Hope that helps!
Could I use berries (blackberries probably) in this cake instead of the peaches? And if so how many grams of berries?
Yes absolutely! That sounds like a delicious idea, and it would be about 1 1/2 cup or about 210 grams.
Thanks! Do you think fresh, frozen or defrosted + drained would be best?
I think fresh would be best!