Peach Coffee Cake

Peach Coffee Cake

I am all about shortcuts in the kitchen. Am I the only one who uses the mixing spoon to level the flour measurement versus hunting down a knife?  Considering my need to move things along, I was happy to discover this one-bowl peach coffee cake recipe. I’ve always assumed there is a baking-science rule dictating the dry ingredients must be mixed in one bowl and the wet in another.  Apparently the saying ‘rules are meant to be broken’ applies in the kitchen as well.

Peach Coffee Cake

1 cup flour (I use unbleached organic flour)
1/2 cup whole wheat flour
1/4 cup plus 2 Tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon ground cinnamon
3/4 cup nonfat buttermilk
1 egg white
1 teaspoon vanilla extract
2 medium peaches, peeled and cut into 1/2 inch thick slices
3 tablespoons brown sugar

Pre-heat the oven to 350 F degrees

Combine the flours, sugar, baking powder, and cinnamon, and stir to mix well.  Stir in buttermilk, egg white, and vanilla extract.

Coat a 9-inch round pan with nonstick cooking spray.  Spread the batter evenly in the pan.  Arrange the peach slices in a circular pattern over the batter.  Sprinkle the brown sugar over the fruit.

Bake for about 40 minutes, or until a wooden toothpick inserted in the center of the cake comes out clean.

Cut a slice while warm and enjoy with your morning coffee!


recipe adapted from ‘The Secrets of Fat-Free Baking’ by Sandra Woodruff



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