Peaches and Blueberry Coffee Cake

Peaches and Blueberry Coffee CakeFirst off… I need to rant!

It looks like I’m NOT having much luck with my ahem “supposedly” non-stick spring form pan…

I think I might have to invest in a new one.

Seriously, this one seems to cling to whatever I bake in it as if its very existence depended on it.

NOT what I would call ideal for a cake pan. I tend to like my cakes to make it out of the pan in one piece, you see?

Granted, when I made my Upside Down Pineapple Cake, I had to take “some” of all the blame, but this time, I swear it was not my fault.

It was the bottom that plain refused to let go.

Gah!

Still, I somewhat managed to save my latest creation.

This one came to life after commenter Fahreen made this special request, asking me to create a healthy coffee cake using almond meal and berries.

I was more than happy to oblige, for this would be the kind of challenge that I absolutely love and just can’t resist!

Peaches and Blueberry Coffee Cake

Or is it the resulting cakes that I really can’t resist?

I think it’s a little bit of both.

Now, I can’t say that I am was 100% happy with this one… It DOES have a little bit of weirdness to it…

When I first cut into it, I found that the texture was a little bit off… The cake still looked like it was a tad undercooked, even after spending well over an hour in the oven. Plus, it was reallly crumbly and didn’t cut into nice, clean wedges. But hey, isn’t that what coffee cakes are all about?

Peaches and Blueberry Coffee Cake

Still, in view of these facts, I came *this* close to filing the whole experience as a “FAIL”, especially after the “cake clinging to the bottom of the pan” incident. I took it as a sign.

But then something magical happened: I tasted it.

I just TOTALLY changed my mind.

Not only does this coffee cake taste absolutely, amazingly good, it’s also super fresh and light, and the seemingly undercooked batter confers the most incredibly moist and almost creamy texture to this wonderful crumbly dessert. Or is it a snack? Or perhaps it’s breakfast…

No matter when, where or what you decide to eat this cake for, I can guarantee you one thing: you WILL be enjoying the experience.

A suggestion, perhaps, if I may?

This would make for an absolutely glorious  mid-afternoon snack, on a hot, sunny summer day, with a nice cup of warm green tea…

Can you picture it?

I know I can… and I’m loving it!

Peaches and Blueberry Coffee Cake

Yield: Serves 10-12

Peaches and Blueberry Coffee Cake

INGREDIENTS

    Dry
  • 2 cups almond pulp (leftover from milk)
  • ½ cup chickpea flour
  • ½ cup coconut flour
  • 1 tsp baking powder
  • 2 tsp cream of tartar
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • Wet
  • 1 ripe banana, mashed
  • ½ cup unsweetened applesauce
  • ½ cup date paste
  • 1 cup buttermilk
  • ¾ cup fat free plain Greek yogurt
  • 2 eggs, beaten
  • 1 tsp pure vanilla extract
  • ½ tsp almond extract
  • Add-ins
  • 1½ cup fresh blueberries
  • 2 peaches, peeled and diced
  • Crumble
  • ½ cup quinoa flakes
  • ¼ cup unsweetened shredded coconut
  • ½ cup pecans
  • ¼ cup date paste
  • 2 tbsp unsweetened applesauce
  • 2 tbsp coconut oil, melted
  • 2 tsp ground cinnamon
  • ¼ tsp salt

INSTRUCTIONS

  1. Preheat the oven to 350 F. Generously coat a 9” spring form pan with cooking spray
  2. In a large bowl, whisk together the dry ingredients.
  3. In a separate large bowl whisk together the wet ingredients. Set aside.
  4. In a third bowl, mix in the ingredients for the crumble. Set that aside.
  5. Add wet ingredients to dry ingredients and stir delicately with a wooden spoon or rubber spatula until well incorporated. Fold in the blueberries and diced peaches.
  6. Pour the batter into your prepared spring form pan. Drop half the crumble on top and press it down slightly so it sort of sinks into the batter. Add the rest of the crumble and spread loosely on top.
  7. Bake in the middle of the oven for 70-75 minutes or until the top is nice and golden brown and a skewer inserted into the cake comes out somewhat clean.
  8. Turn the oven off and allow cake to cool for about an hour, then transfer to cooling rack and cool to room temperature.
  9. Refrigerate for at least 4 hours before unmolding.

Notes

Gluten Free, Grain Free, No Added Sugar

http://thehealthyfoodie.com/peaches-and-blueberry-coffee-cake/

Peaches and Blueberry Coffee Cake

Peaches and Blueberry Coffee Cake

Peaches and Blueberry Coffee Cake

Peaches and Blueberry Coffee Cake

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Comments

  1. says

    Yummy! I need to find some quinoa flakes. I’m so jealous that you have blueberries and peaches in season! Strawberries until arrived this week and I’ve had about a pound every day and now I’m kind of sick of them. I love the crumble on this! Very pretty cake.

    • says

      Oh, but they’re not in season yet… well, at least not locally! Most of our fruits and veggies still come from the States at this time of year… Local strawberries just hit the market this week-end! I might have to make something strawberry soon. A healthy strawberry shortcake? YUM!

  2. says

    Whoa… that looks so good Sonia! Love it! But then again, I am not going to be able to eat cake for a while… Even though yours is healthier then most, but still… I’m starting with the 12wbt program tomorrow (post is gonna be up tomorrow too) so it’s gonna be all healthy from now on! ;)

  3. says

    OH I am SO SO behind with blog posts! You keep creating fabulous and drool-worthy goodies and I can’t keep up – I want to make ALL of them!!!
    I want to make almond milk just so I have pulp to use in this coffee cake! I love peaches and blueberries together in my morning oatmeal/buckwheat but I would reach for this cake ANY TIME over my seemingly boring go-to breakfast :)
    PS I am totally down with a girls meet up with you and Erin…that would be INCREDIBLE, a blast and much needed :) XOXO

    • says

      Join the club, Nora. I’m having a real hard time keeping up with all the blogs I so love to read lately. Most posts now get read straight from my reader or inbox… not ideal! I need to find a way to make time to visit my favorite bloggers more regularly!

      And do you mean to tell me that you haven’t made almond milk yet? Oh my… YOU HAVE to try that! Then, you need to make the cake, of course. Or come up with a recipe of your own, so that I can give it a try (I MIGHT be running out of ideas here!)

      And I really wish Erin wasn’t living SO far away. It would make getting together seem so much more feasable…

      Say, Erin, when are you coming back to the States? ;)

    • says

      Funny you should ask that now! I was just reading someone’s post about BlogHer and they mentioned the next one is in Austin. So I thought, neat, maybe I can go! But for $700 just for the hotel and ticket, I’m thinking… no way. The three of us will just have to have our own get together. And who knows when I’m coming back. I will most definitely let everyone know when something’s decided. :) Or how about you two coming to Europe? Wouldn’t that be nice? Sightsee during the day and bake in our villa (yes, a villa!) at night. Fun. :)

      • says

        I didn’t even know about that one… there’s the Health and Fitness Conference in Colorado coming up next week that I would’ve loved to attend, as well as Foodista’s International Food Blogger Conference in Portland Oregon, which is taking place in August. Unfortunately, I have to make financial decisions and my wallet is telling me that I better pass on this again this year! Maybe next year, who knows! I’m guessing if the United States are out of my price range for now, Germany must be waaaaaayyyyy out there. Although I have to admit that it sounds extremely interesting! Not sure about the food, though… and by that, I don’t mean your cooking, obviously! ;) I would LOOOOVE to bake in your villa! (wait… VILLA??!?!?) Now I want to see pictures of that! :)

    • says

      Oh my! I didn’t add all the words that I should have. I thought I had written about meeting in France or Italy or somewhere because it’s no good where I am, and that we’d rent something. I definitely don’t live in a villa. When I look out of my little apartment, I see what I imagine the USSR to look like. Hahaha. Oh goodness. I SO do not live in a villa. That would be nice though. I’d like one in Tuscany if anyone’s handing them out. :)

      So, yeah, that stinks that neither of us has money. We’ll definitely visit Quebec one day so I hope you’ll be there then!

      Haha. I keep rereading what I wrote. What an idiot! Yikes.

  4. says

    I just happened on this recipe because a peach coffee cake I made looked a little underdone in spots as well, particularly around the pieces of peach. Tastes great. Like you said, almost creamy. If it ain’t broke, don’t fix it, I suppose. Thanks for sharing your struggles with the cake; they’re helpful to cooks like me. And this recipe looks fantastic! :)

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