Maple Glazed Peach Coffee Cake (Edit recipe)

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.

20 minutes to 25 minutes

1 hour and 20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	851
Fat:	31 g
Carbohydrates:	135 g
Protein:	17 g
Cholesterol:	81 g
Sodium:	492 mg
Fiber:	4 g
Sugars:	89 g
Calculated for total recipe.

by Lee McGuire

View original recipe

Serves: 8-10

Ingredients

For the Cake

1/2 cup Unsalted Butter, softened (1 stick; or vegan baking stick)
1 cup Granulated White Sugar
4 Cornstarch, heaping tablespoons mixed with 6 tablespoons water
1 cup Plain Greek Yogurt
1 tsp Baking Soda
2 cups Gluten Free Flour
1.5 tsp Baking Powder
.5 tsp Salt
.5 cup Milk, of choice
.5 Tbsp distilled White Vinegar
1 tsp Pure Vanilla Extract
3 Peaches, washed, peeled, cored and sliced

For the Filling

.25 cup Granulated White Sugar
1 tsp Ground Cinnamon, ground

For the Streusel Topping

1.25 cups Gluten Free Flour
.333 cup Light Brown Sugar
.333 cup Granulated White Sugar
1.25 tsp Ground Cinnamon, ground
.125 tsp Salt
1/2 cup Unsalted Butter, melted (1 stick; or vegan baking stick)

For the Maple Glaze

2 cups Powdered Sugar, (AKA confectioners' sugar)
3 Tbsp Pure Maple Syrup
4 Tbsp Unsalted Butter, softened (or vegan baking stick)
1 tsp Water, if needed

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Process

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!