Fresh from the oven, a warm Peach and Walnut Coffee Cake. It is peach season here and I am so into freestone peaches. At $4/pound, I cannot let any go to waste or get too ripe and soft. So when they get really ripe in the refrigerator, I whip out my recipe for Coffee Cake and make sure every bite of these lovely peaches is in one form or another. Give the recipe a try and let me know what you think in the comments below.
Coffee Cake Ingredients:
1 cup – white granulated sugar
1/2 cup salted butter
1 cup – full fat yogurt
1 teaspoon Mexican vanilla
2 eggs, beaten to just combine yokes and whites
2 cups – whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon “Salt-For-Life” salt
4 small peeled, pitted and chopped fresh peaches
Topping:
1/2 cup whole wheat flour
1/2 cup granulated sugar
1/4 cup chopped walnuts
1 teaspoon Saigon cinnamon
3 tablespoons softened butter (not melted)
Coffee Cake Directions
Preheat oven to 325 degrees F. Using a 9 inch square (I use ceramic) , grease with Extra Virgin Coconut Oil and flour with whole wheat flour to prepare the pan.
In a large bowl cream the granulated sugar and the softened butter. Beat in the yogurt, eggs and vanilla until smooth. Add in the whole wheat flour, baking powder, baking soda and “Salt For Life” salt.
Spread one-half the batter in the prepared pan. Smooth to edges. (I find a spatula and a dinner knife make the job easier.) Add the chopped peaches evenly over the top of the batter. Spread remaining batter over the peaches, smoothing to the edges.
Topping Ingredients:
1/2 cup whole wheat flour
1/2 cup granulated sugar
1/4 cup chopped walnuts
1 teaspoon Saigon cinnamon
3 tablespoons softened butter (not melted)
Topping Directions:
In a small bowl, add the walnuts, flour, sugar and cinnamon and cut in 3 tablespoons softened butter. It should look like walnut crumbles. spread evenly over the cake.
Bake for 1 hour in the pre-heated oven (or until a toothpick inserted in the middle comes out clean).