Cornbread & Peach Coffee Cake
60 mins
Serves 1
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Cornbread & Peach Coffee Cake
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60 mins
Serves 1
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Directions
1
Preheat to 325°F.
2
Preheat to 325°F.
3
Preheat to 325°F.
4
Grease and fully line two 7.75 × 3.75-inch loaf pans.
5
Grease and fully line two 7.75 × 3.75-inch loaf pans.
6
Grease and fully line two 7.75 × 3.75-inch loaf pans.
7
Whisk all dry ingredients for the coffee cake.
8
Whisk all dry ingredients for the coffee cake.
9
Whisk all dry ingredients for the coffee cake.
10
Whisk sugars and wet ingredients for the coffee cake until smooth.
11
Whisk sugars and wet ingredients for the coffee cake until smooth.
12
Whisk sugars and wet ingredients for the coffee cake until smooth.
13
Fold dry into wet just until combined; set aside.
14
Fold dry into wet just until combined; set aside.
15
Fold dry into wet just until combined; set aside.
16
Thaw peaches in a sieve for 30-45 minutes; press out liquid until 220-240 g drained peaches remain.
17
Thaw peaches in a sieve for 30-45 minutes; press out liquid until 220-240 g drained peaches remain.
18
Thaw peaches in a sieve for 30-45 minutes; press out liquid until 220-240 g drained peaches remain.
19
Cook peaches with sugar, cornstarch, and salt for 3-5 minutes until glossy and lightly thickened. Cool fully.
20
Cook peaches with sugar, cornstarch, and salt for 3-5 minutes until glossy and lightly thickened. Cool fully.
21
Cook peaches with sugar, cornstarch, and salt for 3-5 minutes until glossy and lightly thickened. Cool fully.
22
Mix all-purpose flour, sugars, and salt for the streusel.
23
Mix all-purpose flour, sugars, and salt for the streusel.
24
Mix all-purpose flour, sugars, and salt for the streusel.
25
Stir in melted butter until large damp clumps form for the streusel.
26
Stir in melted butter until large damp clumps form for the streusel.
27
Stir in melted butter until large damp clumps form for the streusel.
28
Divide coffee cake batter between pans, filling each about one-third full.
29
Divide coffee cake batter between pans, filling each about one-third full.
30
Divide coffee cake batter between pans, filling each about one-third full.
31
Add a thick streusel layer and lightly press it.
32
Add a thick streusel layer and lightly press it.
33
Add a thick streusel layer and lightly press it.
34
Spoon half the peaches per loaf.
35
Spoon half the peaches per loaf.
36
Spoon half the peaches per loaf.
37
Cover with remaining batter.
38
Cover with remaining batter.
39
Cover with remaining batter.
40
Finish with a very generous streusel layer.
41
Finish with a very generous streusel layer.
42
Finish with a very generous streusel layer.
43
Bake for 45 minutes.
44
Bake for 45 minutes.
45
Bake for 45 minutes.
46
Tent the loaves and bake for 10–15 more minutes until the cake center reaches 205-210°F.
47
Tent the loaves and bake for 10–15 more minutes until the cake center reaches 205-210°F.
48
Tent the loaves and bake for 10–15 more minutes until the cake center reaches 205-210°F.
49
Cool for 20 minutes in pans.
50
Cool for 20 minutes in pans.
51
Cool for 20 minutes in pans.
52
Remove from pans and cool completely.
53
Remove from pans and cool completely.
54
Remove from pans and cool completely.
55
Whisk powdered sugar, non-dairy milk, vanilla bean paste, and fine sea salt for the glaze.
56
Whisk powdered sugar, non-dairy milk, vanilla bean paste, and fine sea salt for the glaze.
57
Whisk powdered sugar, non-dairy milk, vanilla bean paste, and fine sea salt for the glaze.
58
Drizzle the glaze over the cooled loafs.
59
Drizzle the glaze over the cooled loafs.
60
Drizzle the glaze over the cooled loafs.
Ingredients
200 g cake flour
200 g cake flour
200 g cake flour
60 g fine yellow cornmeal
60 g fine yellow cornmeal
60 g fine yellow cornmeal
1 tbsp cornstarch
1 tbsp cornstarch
1 tbsp cornstarch
2 tsp baking powder
2 tsp baking powder
2 tsp baking powder
0.5 tsp baking soda
0.5 tsp baking soda
0.5 tsp baking soda
1 tsp fine sea salt
1 tsp fine sea salt
1 tsp fine sea salt
220 g light brown sugar
220 g light brown sugar
220 g light brown sugar
120 g granulated sugar
120 g granulated sugar
120 g granulated sugar
130 g neutral oil
130 g neutral oil
130 g neutral oil
160 g plain unsweetened non-dairy yogurt, room temp
160 g plain unsweetened non-dairy yogurt, room temp
160 g plain unsweetened non-dairy yogurt, room temp
2 tsp vanilla bean paste
2 tsp vanilla bean paste
2 tsp vanilla bean paste
120 g non-dairy milk, room temp
120 g non-dairy milk, room temp
120 g non-dairy milk, room temp
1 tsp apple cider vinegar
1 tsp apple cider vinegar
1 tsp apple cider vinegar
300 g frozen peaches, diced
300 g frozen peaches, diced
300 g frozen peaches, diced
30 g granulated sugar
30 g granulated sugar
30 g granulated sugar
1.5 tsp cornstarch
1.5 tsp cornstarch
1.5 tsp cornstarch
1 Pinch fine sea salt
1 Pinch fine sea salt
1 Pinch fine sea salt
220 g all-purpose flour
220 g all-purpose flour
220 g all-purpose flour
120 g brown sugar, packed
120 g brown sugar, packed
120 g brown sugar, packed
80 g granulated sugar
80 g granulated sugar
80 g granulated sugar
0.5 tsp fine sea salt
0.5 tsp fine sea salt
0.5 tsp fine sea salt
155 g non-dairy butter, melted
155 g non-dairy butter, melted
155 g non-dairy butter, melted
180 g powdered sugar, sifted
180 g powdered sugar, sifted
180 g powdered sugar, sifted
60 g non-dairy milk, room temperature
60 g non-dairy milk, room temperature
60 g non-dairy milk, room temperature
0.5 tsp vanilla bean paste
0.5 tsp vanilla bean paste
0.5 tsp vanilla bean paste
1 Pinch fine sea salt
1 Pinch fine sea salt
1 Pinch fine sea salt
Equipment
7.75 × 3.75-inch loaf pans
sieve
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.