Blueberry and Peach Coffee Cake

IMG_5483.JPG
This is the baked good you never knew you needed in your life. This cake is so darn delicious. I have given this to non vegans and they have gone absolutely crazy for it. Trust me this cake won’t be around for very long. It hasn’t lasted longer 24 hours every time I have made it.

RECIPE VIDEO

This is not a healthy recipe. It’s a lot of sugar and vegan butter but it is definitely worth it. Just trust me. I find the peach and blueberry just works so perfectly here but you can use any fruit you like. Strawberries, nectarines, mango, blackberries, totally up to you!

IMG_5484.JPG

INGREDIENTS

Crumb Topping
3/4 cup flour
1 cup brown sugar
1/2 cup vegan butter

Cake
1/4 cup vegan butter, melted
1 vegan egg
3/4 cup sugar
3/4 cup plant milk (I used almond)
1 tsp vanilla
2 cups flour
2 tsp baking powder
2 peaches, chopped
1 1/2 cups blueberries

METHOD

  1. Preheat oven to 350F (175C)
  2. Prepare crumb topping by adding all ingredients into a bowl and mixing it up with a fork. You can also use your hands to form a crumbly consistency. If you like bigger crumbs on top of your cake, keep the clumps bigger.
  3. In a stand mixer or with a hand mixer, add the melted vegan butter, vegan egg and sugar into a bowl. Mix on a low speed until combined, it should look thick and custard like.
  4. Add in the vanilla and plant milk. Mix until combined.
  5. Then in the bowl sift in the flour and baking powder. I like to do this by taking a strainer, placing it on top of the bowl and lightly tapping it.
  6. Using the stand mixer or hand mixer, mix on medium speed until just combined. This batter is extremely thick. It almost resembles frosting. Do not overmix.
  7. In a small springform pan or a regular 9 x 9 pan, line it with parchment paper. If you are using a regular pan make the edges of the parchment paper higher than the side so you can easily pull it of the pan.
  8. Spread the batter in the pan until even.
  9. Add blueberries and chopped peaches on top.
  10. Cover with the crumb topping. Make sure to cover the whole cake and all the fruit.
  11. Bake on the middle rack for around 45 minutes. This will depend on your oven and if it runs a little hotter or colder. Once cooked the crumb topping will be browned and crispy. Also, a toothpick will come out clean when stuck in the cake.
  12. Allow it to cool for at least 30 minutes before taking out of the pan. I would suggest 45 minutes to an hour but it is hard to resist this cake. Top with powdered sugar if you like.

This will serve 6-7 people. However, be prepared for people wanting seconds and thirds.
*This recipe has been adapted from Julia’s Album.

*recipe contains an affiliate link through Amazon, if you decide to purchase I will receive a small commission which helps support this blog!

Save to Pinterest ❤
blueberry + peachcoffee cake.png

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s