Paleo Peach Coffee Cake with Coconut Crumble Topping
Coffee cake? What the hell is a coffee cake anyway?
First, it doesn’t have coffee in it. And I’m obsessed with coffee.
Second, it’s cake for breakfast. Sugar, flour, sugar… sounds like a mid-morning mental crash followed by sugar withdrawal setting in shortly after. It also sounds like a regular sugarflourbutter muffin but that’s a different rant.
Third, there aren’t many coffee cake versions out there that are actually healthy.
And then I suppose we need to take a step back and all agree on what healthy really means.
For sake of argument, let’s pretend like this (see photo above!) is a healthy coffee cake. Oh wait!! It IS!
A deliciously baked piece of breakfast cake that warrants enough nutrition to fret not about guilt.
A moist yet wonderfully crumbly square that’s free of gluten, grains, soy, dairy, but IS topped with sweet coconut sugar crystals, slivered almonds and coconut every-so-lightly toasted and crunchy.
A Paleo breakfast (or snack) (or lunch) treat that, although does not include coffee, should be handled with coffee. [Insert coffee mug emoji here]
I guess it’s really just an excuse to have cake with coffee. And to eat cake. Paleo cake!
It’s also an excuse to use the overabundance of peaches that my kitchen was blessed with.
What DO you do with all of those peaches?!
Paleo Peach Ice Cream? Someone… make that and report back.
This coffee cake bakes up perfectly for a morning treat, an afternoon snack, post-dinner/post-workout dessert. It’s slightly sweet, perfectly moist, crunchy on top but soft and fluffy inside.
Did I mention it’s Paleo Cake?
I picked peaches (get it?? 😉 ) since I had a ton I needed to use, but feel free to use any fruit of choice. Plums, nectarines, apricots, raspberries… all would be great in this.
It’s all about the fruit compote, which you should make regardless of this coffee cake. It’s just lovely. With a spoon. And possibly almond butter next to it. Just saying…
Aside from being a GREAT, easy recipe to make and enjoy over and over again, this is my second entry for the So Delicious and Go Dairy Free Snackable Recipe Contest, Sweet Category.
I used So Delicious Coconut Milk Creamer in this recipe but for strict Paleo you can use So Delicious Coconut Milk. Either is delicous and adds such a lovely creaminess to this bake perfection.
Paleo Peach Coffee Cake with Coconut Crumble Topping
Coffee Cake:
- 1 cup coconut flour
- 1/2 cup unsweetened shredded coconut or coconut chips
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 tbsp cinnamon
- 3 eggs
- 1/2 cup So Delicious Coconut Creamer, plain or vanilla
- 1/3 cup honey (if you’d like a sweeter cake, add 1/4 cup more honey)
- 4 tbsp melted coconut oil
- 1 cup peach compote* (see note below)
Topping:
- 1/4 cup coconut sugar
- 1/2 cup shredded coconut or coconut chips
- 1/4 cup crushed walnuts or almonds (I used Trader Joe’s Slivered Honey Almonds)
- 2 tsp cinnamon
- 3 tbsp coconut oil, slightly melted
Directions:
Topping:
Mix coconut sugar, shredded coconut, walnuts/almonds and cinnamon in a small bowl. Drizzle in melted coconut oil and toss to combine- mixing completely not necessary.
Coffee Cake:
In a medium bowl, combine coconut flour, shredded coconut, baking powder, salt and cinnamon.
In a separate large bowl, add eggs, Coconut Creamer, and honey, whisking until honey is dissolved. Slowly pour in melted coconut oil, whisking the entire time as the coconut oil will want to solidify from the lower temperature of the mixture. Add in peaches and gently mix to just combine.
Add half of the coconut flour mixture to the creamer/peach bowl and stir until incorporated. Add in the remaining coconut flour mixture and again, mix until fully incorporated. The batter should be slightly moist, not runny and not dry. If needed, add more peaches or coconut creamer (or shredded coconut for a batter that’s too moist).
Pour batter into a coconut oiled 8×8 glass baking pan, spreading evenly and pressing down with the back of spoon.
Top coffee cake batter with coconut sugar topping, spreading evenly across the top.
Place cake in the oven for 40 minutes or until the sides become golden.
Remove and let cool. Slice into squares and enjoy.
*Peach Compote:
- 2 lbs peaches, washed, pitted and roughly chopped, reserving juices
- 1 tbsp lemon juice
- 2 tbsp coconut sugar
- dash of cinnamon
Directions:
In a saucepan, on medium-high heat, bring the peaches to a soft boil, stirring frequently. Reduce heat to low and add remaining ingredients. Allow peaches to simmer for 30 minutes, again stirring frequently, or until peaches thicken and juices are reduced by half.
What do you do with all those overflowing summer fruits??
