Cornbread & Peach Coffee Cake

Ingredients

• 200 g cake flour (1 2/3 cups)
• 60 g fine yellow cornmeal (1/2 cup)
• 1 tbsp cornstarch (for the batter)
• 2 tsp baking powder
• 0.5 tsp baking soda
• 1 tsp fine sea salt (for the batter)
• 220 g light brown sugar (1 cup)
• 120 g granulated sugar (1/2 cup + 2 tbsp, for the batter)
• 130 g neutral oil (2/3 cup)
• 160 g plain unsweetened non-dairy yogurt (2/3 cup, room temperature)
• 2 tsp vanilla bean paste (for the batter)
• 120 g non-dairy milk (1/2 cup, room temperature)
• 1 tsp apple cider vinegar
• 300 g frozen peaches (diced)
• 30 g granulated sugar (for the peach layer)
• 1.5 tsp cornstarch (for the peach layer)
• fine sea salt (pinch, for the peach layer)
• 220 g all-purpose flour (1 3/4 cups, for streusel)
• 120 g brown sugar (1/2 cup, packed, for streusel)
• 80 g granulated sugar (1/3 cup + 1 tbsp, for streusel)
• 0.5 tsp fine sea salt (for streusel)
• 155 g non-dairy butter (2/3 cup + 1 tbsp, melted)
• 180 g powdered sugar (1 1/2 cups, sifted)
• 60 g non-dairy milk (4 tbsp, room temperature, for glaze)
• 0.5 tsp vanilla bean paste (for glaze)
• fine sea salt (pinch, for glaze)

Steps

1. 1

   Preheat your oven to 325°F (165°C). Grease and fully line two 7.75 × 3.75-inch loaf pans with parchment paper.

2. 2

   In a large bowl, whisk together the cake flour, fine yellow cornmeal, 1 tablespoon cornstarch, baking powder, baking soda, and 1 teaspoon fine sea salt.

3. 3

   In a separate bowl, whisk together the light brown sugar, 120g granulated sugar, neutral oil, non-dairy yogurt, 2 teaspoons vanilla bean paste, 120g non-dairy milk, and apple cider vinegar until completely smooth.

4. 4

   Gently fold the dry ingredients into the wet ingredients just until combined. Be careful not to overmix. Set the batter aside.

5. 5

   Prepare the peach layer: Place 300g frozen diced peaches in a sieve and allow them to thaw for 30-45 minutes. Press out the excess liquid until you have approximately 220-240g of drained peaches.

6. 6

   In a small saucepan, combine the drained peaches, 30g granulated sugar, 1.5 teaspoons cornstarch, and a pinch of salt. Cook over medium heat for 3-5 minutes until the mixture is glossy and lightly thickened. Remove from heat and cool fully.

7. 7

   Prepare the streusel: In a medium bowl, mix the all-purpose flour, 120g brown sugar, 80g granulated sugar, and 0.5 teaspoon salt.

8. 8

   Stir in the melted non-dairy butter until large, damp clumps form.

9. 9

   Assemble the cakes: Divide the batter between the two prepared pans, filling each about one-third full.

10. 10

    Add a thick layer of streusel over the batter in each pan and lightly press it down.

11. 11

    Spoon half of the cooked peach mixture into each loaf pan.

12. 12

    Cover the peach layer with the remaining batter.

13. 13

    Finish by topping each loaf with a very generous layer of the remaining streusel.

14. 14

    Bake for 45 minutes. Tent the pans with foil to prevent over-browning and bake for an additional 10–15 minutes until the center of the cake reaches an internal temperature of 205-210°F.

15. 15

    Cool the loaves in the pans for 20 minutes, then remove them and place on a wire rack to cool completely.

16. 16

    Prepare the glaze: Whisk together the powdered sugar, 60g non-dairy milk, 0.5 teaspoon vanilla bean paste, and a pinch of salt until smooth.

17. 17

    Drizzle the glaze over the cooled loaves before serving.

Notes

Storage: Store at room temperature, covered, for up to 1 day, or refrigerated for up to 3 days. Always bring to room temperature before serving for the best texture.

Nutrition per serving

• coffeecake
• vegan
• peach
• breakfast
• dessert
• baked
• cornbread
• dairy-free