Maple Glazed Peach Coffee Cake
Amazingly delicious, this Maple Glazed Peach Coffee Cake with that traditional streusel crumb top, goes the extra mile. It’s loaded with a delicious layer of fresh peaches under the crumb and drizzled with a maple glaze to top it off. Best of all, it's gluten free, nut free, egg free and can be dairy free (vegan) with a few tweaks.
PREP TIME
20 minutes to 25 minutes
COOK TIME
1 hour and 20 minutes
INGREDIENTS
28
Serves: 8-10
Ingredients
For the Cake
- 1/2 cup1/2 cup1/2 cup Butter, Unsalted, softened (1 stick; or vegan baking stick)
- 1 cup1 cup1 cup Granulated White Sugar
- 444 Cornstarch, heaping tablespoons mixed with 6 tablespoons water
- 1 cup1 cup1 cup Plain Greek Yogurt
- 1 tsp1 tsp1 tsp Baking Soda
- 2 cups2 cups2 cups Gluten-Free Flour
- 1.5 tsp1.5 tsp1.5 tsp Baking Powder
- .5 tsp.5 tsp.5 tsp Salt
- .5 cup.5 cup.5 cup Milk, of choice
- .5 Tbsp.5 Tbsp.5 Tbsp White Vinegar, Distilled
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 333 Peaches, washed, peeled, cored and sliced
For the Filling
- .25 cup.25 cup.25 cup Granulated White Sugar
- 1 tsp1 tsp1 tsp Cinnamon, Ground, ground
For the Streusel Topping
- 1.25 cups1.25 cups1.25 cups Gluten-Free Flour
- .333 cup.333 cup.333 cup Light Brown Sugar
- .333 cup.333 cup.333 cup Granulated White Sugar
- 1.25 tsp1.25 tsp1.25 tsp Cinnamon, Ground, ground
- .125 tsp.125 tsp.125 tsp Salt
- 1/2 cup1/2 cup1/2 cup Butter, Unsalted, melted (1 stick; or vegan baking stick)
For the Maple Glaze
- 2 cups2 cups2 cups Powdered Sugar, (AKA confectioners' sugar)
- 3 Tbsp3 Tbsp3 Tbsp Pure Maple Syrup
- 4 Tbsp4 Tbsp4 Tbsp Butter, Unsalted, softened (or vegan baking stick)
- 1 tsp1 tsp1 tsp Water, if needed
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9 inch cake pan with butter or vegan baking stick, line the bottom with parchment paper and grease the parchment as well. Set aside. (I used a spring form pan just because it is easier to get the cake out this way. You don't have to).
- In a bowl of an electric mixer fitted with the paddle attachment, or using a large bowl and a hand held mixer, beat the butter and sugar together until they are creamy and fluffy. About 2-3 minutes.
- In a small bowl, using a spoon, mix together your cornstarch and water until thin and watery. It will be thick and tacky at first.
- Pour the cornstarch water mixture into the butter sugar combination and beat until combined.
- In a small bowl, whisk the baking soda into the yogurt. Set aside. As it sits, it will start to rise. That's normal!
- Measure out 1/2 cup milk of choice and add 1/2 tablespoon of white vinegar into the measuring cup. Stir to combine and let sit 5 minutes.
- After 5 min, it should look chunky and that's normal. Now we want to dump some out because we only want to use 1/3 cup of this homemade buttermilk in our recipe. So dump some out until you have 1/3 cup remaining.
- In a large bowl, whisk together the gluten free flour, the baking powder and the salt.
- Turn the mixer on low speed and we are going to pour the flour mixture, yogurt mixture and homemade buttermilk into the large bowl. We want to alternate the 3 and we are going to start and end with the flour mixture.
- Once it is all into the bowl, mix until just combined.
- Scrape down the sides of the bowl using a spatula and mix in the vanilla.
- In a small bowl, whisk together your filling: the granulated sugar and cinnamon.
- Using a spatula, scoop half the batter into the prepared cake pan. It's super sticky so clean hands might help flatten it. The top needs to be smooth.
- Pour the filling mixture over the top.
- Scoop in the rest of the batter. Use your hands to help smooth the top and try to be careful not to mess up the cinnamon sugar.
- In a circular motion, lay your peach slices on top of the cake. (See the picture in the post if you need a visual). You want to cover the entire top.
- For the streusel topping: In a medium bowl, whisk together the gluten free flour, brown sugar, granulated sugar, cinnamon and salt.
- In another medium microwave safe bowl, melt the butter or vegan baking stick. Heat it in 15 second increments until melted.
- Pour the melted butter into the dry ingredients and fold everything together using a spatula. You should see the crumbs starting to form. You can also use clean hands if this is easier for you. Just don't burn your hands on hot butter.
- Sprinkle the crumb topping over the top of the peaches so the entire top of the cake is covered.
- Bake in the center rack in the oven for 80 minutes, take out and let cool in the pan on a cooling rack.
- While it's cooling, make the glaze: whisk together all the glaze ingredients into a small bowl except for the water. If the glaze seems too thick, add in a teaspoon of water at a time until it reaches the desired consistency. I like mine on the thicker side. If your glaze seems too watery, add in more confectioners' sugar, 1 tablespoon at a time.
- Once the cake has cooled completely, remove it from the cake pan. Drizzle the maple glaze on top, top with any extra peach slices if you'd like and enjoy!
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My Notes:
About This Recipe
Show nutritional information
Breakfast Cakes Coconut Free Egg Free Gluten Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 798 |
| Fat: | 31 g |
| Carbohydrates: | 122 g |
| Protein: | 17 g |
| Cholesterol: | 81 g |
| Sodium: | 374 mg |
| Fiber: | 4 g |
| Sugars: | 82 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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