Directions
- 1Preheat to 325°F.
- 2Grease and fully line two 7.75 × 3.75-inch loaf pans.
- 3Whisk all dry ingredients for the coffee cake.
- 4Whisk sugars and wet ingredients for the coffee cake until smooth.
- 5Fold dry into wet just until combined; set aside.
- 6Thaw peaches in a sieve for 30-45 minutes; press out liquid until 220-240 g drained peaches remain.
- 7Cook peaches with sugar, cornstarch, and salt for 3-5 minutes until glossy and lightly thickened. Cool fully.
- 8Mix all-purpose flour, sugars, and salt for the streusel.
- 9Stir in melted butter until large damp clumps form for the streusel.
- 10Divide coffee cake batter between pans, filling each about one-third full.
- 11Add a thick streusel layer and lightly press it.
- 12Spoon half the peaches per loaf.
- 13Cover with remaining batter.
- 14Finish with a very generous streusel layer.
- 15Bake for 45 minutes.
- 16Tent the loaves and bake for 10–15 more minutes until the cake center reaches 205-210°F.
- 17Cool for 20 minutes in pans.
- 18Remove from pans and cool completely.
- 19Whisk powdered sugar, non-dairy milk, vanilla bean paste, and fine sea salt for the glaze.
- 20Drizzle the glaze over the cooled loafs.
Ingredients
- 200 g cake flour
- 60 g fine yellow cornmeal
- 1 tbsp cornstarch
- 2 tsp baking powder
- 0.5 tsp baking soda
- 1 tsp fine sea salt
- 220 g light brown sugar
- 120 g granulated sugar
- 130 g neutral oil
- 160 g plain unsweetened non-dairy yogurt, room temp
- 2 tsp vanilla bean paste
- 120 g non-dairy milk, room temp
- 1 tsp apple cider vinegar
- 300 g frozen peaches, diced
- 30 g granulated sugar
- 1.5 tsp cornstarch
- 1 Pinch fine sea salt
- 220 g all-purpose flour
- 120 g brown sugar, packed
- 80 g granulated sugar
- 0.5 tsp fine sea salt
- 155 g non-dairy butter, melted
- 180 g powdered sugar, sifted
- 60 g non-dairy milk, room temperature
- 0.5 tsp vanilla bean paste
- 1 Pinch fine sea salt
Equipment
7.75 × 3.75-inch loaf panssieve
Tips
- Thaw peaches in a sieve for 30-45 minutes and press out liquid before cooking.
- Cool the cooked peach layer fully before assembly.
- Cool the coffee cake for 20 minutes in pans, then remove and cool completely before glazing.
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