I made this for breakfast this morning so it's already a great day! This was the first square out of the pan so it didn't hold its shape but maybe that's a good thing. You can see the yummy glossy peaches inside. I took a regular recipe and made a couple easy swaps to make this recipe vegan. You can add an egg, use real butter and real milk if you prefer...but you won't notice a difference. This is a great recipe!
peach coffee cake (made vegan) (Better Homes and Gardens New Cook Book)
1 1/2 cups chopped, peeled, apple, apricots, peaches, pineapple or blueberries (I used frozen diced peaches to make it easy!)
1/4 cup water
1/4 cup sugar
2 tablespoons cornstarch
1 1/2 cups all purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup Earth Balance plant based buttery spread
1/2 cup almond milk mixed with 1 teaspoon vinegar (to make a "buttermilk")
1/2 teaspoon vanilla
1/4 cup all-purpose flour
1/4 cup sugar
2 tablespoons Earth Balance
In a medium saucepan combine fruit and water. Bring to boiling; reduce heat. Simmer, covered 5 minutes or till fruit is tender. Combine the 1/4 cup sugar and cornstarch; stir into fruit. Cook and stir over medium heat till mixture is thickened and bubbly. Cook and stir 2 minutes more; set aside.
In a mixing bowl combine the 1 1/2 cups flour, 3/4 cup sugar, baking powder and baking soda. Cut in the 1/4 cup butter till mixture resembles coarse crumbs. Make a well in the center of the dry ingredients; set aside.
In another bowl, combine buttermilk and vanilla. Add all at once to dry mixture. Using a fork, stir just till moistened. Spread half of the batter into an ungreased 8x8x2 inch baking pan. Spread fruit mixture over batter. Drop remaining batter in small mounds atop filling.
Stir together the 1/4 cup flour and 1/4 cup sugar. Cut in the 2 tablespoons butter till mixture resembles coarse crumbs. Sprinkle atop coffee cake. Bake at 350 degrees for 40-45 minutes or till golden. Serve warm. Makes 9 servings.
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