Italian Peach Crumb Cake
A comforting and tender cake made with fresh or frozen peaches, perfect for any day of the week.
Ingredients
For the cake
- 2 cups fresh or frozen peaches, chopped adds natural sweetness and moisture
- 1/2 cup coconut yogurt provides creaminess and tenderness
- 1/2 cup almond milk (or any milk of your choice) contributes moisture
- 1 tablespoon agave or maple syrup optional, for added sweetness
- 1/2 teaspoon vanilla extract adds depth of flavor
- 1 handful ice cubes if using fresh peaches, to keep them cool
- 1 tablespoon chia seeds or flaxseeds optional, for added nutrition
Instructions
Preparation
- Chop fresh peaches into small pieces and toss them with a handful of ice cubes to prevent browning.
- In a mixing bowl, combine the coconut yogurt and almond milk, stirring until fully blended.
- Add the agave or maple syrup and vanilla extract, mixing gently until incorporated.
- Fold in the chopped peaches until evenly distributed.
- If using, add chia or flaxseeds and stir to combine.
- Grease a baking dish to prepare for pouring in the batter.
- Pour the peach mixture into the prepared baking dish, smoothing it out evenly.
Baking
- Bake in the oven and monitor for doneness; the cake is done when the top is golden and a toothpick comes out clean.
- Allow the cake to cool slightly before serving.
Notes
Serve this cake warm or cool, and store leftovers in an airtight container. Best enjoyed within three days.