Coffee cake is that beautiful, delicious, yet forbidden treat that begs to be eaten at every coffee shop and bakery, every brunch and morning gathering. It smells of cinnamon and sugar, is dense and satisfying, and is usually laden with calories and sugar.
Not this one! Our peach coffee cake with pecan crumble is everything you crave in a sweet bread without any of the guilt.
It is gluten-free and void of any processed sugars. So go to your local farmers market and pick up a bag of freshly picked peaches—they are still amazing—and make this cake for your next party or tomorrow’s breakfast.
We also love it for dessert alongside a scoop of “nice cream” (blended frozen fruit and nuts) or frozen yogurt.
Peach Coffee Cake With Pecan Crumble
Cooking Time: 55–65 minutes
Ingredients
For the Pecan-Crumble
- 1/3 cup pecans (raw, organic)
- 1 tablespoon shredded coconut
- 1 tablespoon brown rice flour (or other gluten-free flour)
- 1 tablespoon honey
- 1 medjool date (pit removed)
- 1 teaspoon cinnamon
- Dash of sea salt
For the Cake
- 4 peaches (organic), 2 sliced and 2 peeled and diced
- 4 eggs
- 1/4 cup honey
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil (melted)
- 2 1/4 cups brown rice flour (or other gluten-free flour)
- 1 teaspoon baking soda
- 1 teaspoon fresh grated ginger
- 1 teaspoon fresh squeezed lemon juice (about 1/2 lemon)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Dash of sea salt
Directions
Heat the oven to 325 degrees F. Grease a 9-inch cake pan and set aside.
Place all of the ingredients for the crumble in a food processor or blender (we used our Vitamix) and blend until the pecans are chopped into small pieces and a sticky paste is formed. Put the paste in a bowl and set aside.
Then blend or beat the eggs, honey, maple syrup, coconut oil, and vanilla on high for 30 seconds to 1 minute until well combined and bubbly.
Add in the flour, baking soda, ginger, lemon juice, cinnamon, nutmeg, and salt. Blend on low for 30 seconds to 1 minute until mixed together. Blend again on high for 30 seconds.
Fold in the diced peaches.
Pour the batter into the cake pan and smooth with the back of a spoon or rubber spatula.
Place the sliced peaches on top of the batter, making circles.
Top with the pecan crumble. Bake for 55–65 minutes until cooked through (use the toothpick test). Let cool and then share with friends and family and enjoy!
Christine Beal Dunst and Stephanie Rapp are the co-founders of Embody Wellness Company, specializing in creating customizable holistic wellness and nutrition programs targeted at life’s most important milestones: marriage, children, and career. For more information, visit EmbodyWellnessCompany.com