Peach-Walnut Coffee Cake
May 24, 2010
I’m not really a food blogger, but I made this for breakfast and it was yummy. I thought I’d share it. I actually used white flour instead of wheat, because I didn’t want to grind just a cup of wheat. I need to grind a few cups of wheat to have some flour handy in the freezer at all times. I didn’t take a picture, either. That’s proof I’m not really a food blogger. No food porn!
The best thing about this recipe is it uses canned peaches – commercial or or your own – so it is seasonless. It’s a quick and easy pantry breakfast. I wished I had had some of my homemade vanilla yogurt to eat with it!
Peach-Walnut Coffee Cake
- 1 ¼ cups whole wheat flour, freshly ground
- ⅓ cup xylitol
- ½ tablespoon baking powder
- ½ teaspoon sea salt
- ½ cup walnuts, chopped
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- 16 oz.can peaches, drained and chopped
- ½ cup peach syrup, reserved
- 1 each egg
- ⅓ cup coconut oil, melted
1. Preheat oven to 375℉. Butter an 8×8 baking dish.
2. Drain the peaches, reserving 1/2 cup of syrup. Chop up coarsely.
3. Mix the flour, sweetener, walnuts, baking powder, salt, and spices together in a large bowl.
3. Add the egg, peaches, peach syrup, and oil. Mix gently but thoroughly.
5. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
