v:gourmet

Peaches, how do I love thee? Let me count the ways. Fresh off the vine. Rustic peach galette. Drunken peaches au sirop d’erable. And I could go on. Add this peach crumble coffee cake to the list to celebrate one of summer’s finest, tastiest, juiciest fruits.

For the cake:

1 cup soy milk

1 tsp apple cider vinegar

1/2 cup cane sugar

1/3 cup melted coconut oil

1 tsp vanilla

1 1/4 cups unbleached, all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1/4 tsp sea salt

1 cup diced ripe peaches

For the crumble topping:

3/4 cup unbleached, all-purpose flour

1/3 cup packed brown sugar

1/2 cup chopped walnuts

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/8 tsp sea salt

4 to 5 tbsps solid coconut milk

Preheat the oven to 350 degrees. Lightly oil a 8- or 9- inch square or circular baking dish.

In a medium-sized mixing bowl, vigorously whisk together the apple cider vinegar and the soy milk until the mixture is frothy. Allow it to sit for a few moments. Mix in the sugar, coconut oil, and vanilla.

In a large-sized mixing bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Add the wet ingredients to the dry ingredients and mix until they are just combined. Fold in the diced peaches and pour the batter into the baking dish.

To make the crumble topping, place the flour, sugar, walnuts, cinnamon, nutmeg, and salt in a small mixing bowl. Work in the oil with your fingers, one tablespoon at a time. Continue working until large crumbs form.

Distribute the crumble topping over the coffee cake. Bake for 35 – 40 minutes, or until the topping is nicely browned and a toothpick inserted into the cake comes out clean.