Fluffy Grain Free Peach Crisp Coffee Cake
Over the years I have slowly but surely added to my coffee cake recipe collection creating new flavors for every season! I have made everything from classic, to cinnamon swirl, to cherry, pumpkin & cranberry orange! Some of the recipes went missing when I lost my website a few years ago & a few are on BrittanyAngell.com. I’m planning to bring them all over to the club in the coming months! Updating their directions/photos ect. & sharing them here so they can be in a convenient printable format.
Each flavor has been based off one one INCREDIBLE grain free recipe. Its perfect in every way. There’s no need to mess with perfection. This tried and true base recipe has been made by hundreds of people over the years & everyone raves that it tastes like the real deal Starbucks coffee cake. Light, tender, moist with the PERFECT texture! There’s nothing grain or gluten free tasting about it.
This August for whatever reason I have been enthralled with making all things peach! Thinking back I’m not sure I ever created a peach baked good- and I have certainly made up for lost time. In the past two weeks I made Peach cobbler, this Incredible Peach Crisp Coffee Cake, Bakery Style Peach Crumb Muffins & a loaded peach bread with bourbon, pecans & caramel!
I realized in the process that peaches had become my gateway drug to fall recipes.. HA! Pulling out the cinnamon, pecans, bourbon & making crumb topping had me diving into my love of fall flavors!! So- I think Peaches just may become my yearly August focus! Its the perfect way to get into fall mode while also embracing the end of summer.
This particular coffee cake is layered up with all the best flavors! I included two layers of peaches both for esthetics & to get the perfect texture throughout. They are placed in the center between two layers of batter & then again on top covered with crumb topping. But not too much crumb topping as I wanted the peaches to peak through the top of the cake too. You end up with a visually stunning & incredible tasting coffee cake perfect to serve to anyone!
Ingredients
Blanched Almond Flour: Typically I like to link to ingredients for you- BUT I have yet to find an almond flour better in price than Costco’s. :) That’s the only place I buy it anymore. Almost every grocery store seems to carry it these days though so go ahead and buy it from wherever. Just make sure its blanched (which is the only way its really sold these days anyways). Its not always labeled as such- blanched means the skins have been removed. So as long as there are not little dark specs mixed into the flour you are good to go.
Potato Starch: Potato starch + almond flour are a match made in heaven. They LOVE each other and create the most incredible textured baked goods that are similar if not the same to regular flour. I know that someone is going to wonder if the potato starch can be subbed out- and I don’t recommend it. While all starches can be used in baking pretty much- potato starch bakes up MUCH more fluffy & less gummy compared to tapioca or arrowroot starch.
Double Acting Baking Powder: I will always and forever only buy bobs red mill double acting baking powder. Its simply the best!! But- I wanted to note that if you have a corn sensitivity or allergy then its ok to skip the “double” aspect and go with whatever brand of baking powder you can safely use. I just recommend getting the cake into the oven as quick as possible once the milk is mixed in!
Lets talk peaches:
For this recipe and really all of my new peach baked goods you can use fresh or frozen. WIth or without skin. It won’t make a difference! I never even notice the skins after I have baked them (especially in a baked good where they have been finally chopped or diced.) Frozen of course is the quicker option. Fresh is usually the better tasting option- though the differences isn’t all that big. (Unless its peach cobbler- where the peaches are the main star ingredient!)
As a general rule- typically 1 peach + 1 cup once you chop it up. Sometimes a smaller peach will throw that ratio off. But it tends to be pretty consistent for me.
Grain Free Peach Crisp Coffee Cake
