Peach Streusel Coffee Cake
Yields: 9 slices
This tender breakfast cake tastes like the epitome of summer, complete with a cozy cinnamon streusel topping. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
  • for the topping
  • ½ cup (60g) white whole wheat flour (measured correctly)
  • 1 tsp ground cinnamon
  • 1 tbsp (14g) unsalted butter, melted
  • 2 tbsp (30mL) pure maple syrup
  • for the cake
  • 1 ¾ cups (210g) white whole wheat flour (measured correctly)
  • 2 tsp ground cinnamon
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tbsp (14g) unsalted butter, melted and cooled slightly
  • 1 large egg, room temperature
  • 1 tbsp (15mL) vanilla extract
  • ½ cup (120g) plain nonfat Greek yogurt
  • ⅓ cup (80mL) pure maple syrup
  • 6 tbsp (90mL) nonfat milk
  • 1 ½ cups (310g) diced peaches (about 3 small)
  1. Preheat the oven to 350°F, and lightly coat an 8”-square pan with nonstick cooking spray.
  2. To prepare the topping, stir together the flour and cinnamon. Thoroughly mix in the butter and maple syrup. Set aside.
  3. To prepare the cake, whisk together the flour, cinnamon, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Mix in the yogurt, stirring until no large lumps remain. Stir in the maple syrup. Alternate between adding the flour mixture and the milk to the egg mixture, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Fold in the peaches.
  4. Spread the batter into the prepared pan, and sprinkle the crumb topping over the batter. (The crumb topping tends to clump, so try to break it up into pieces the size of mini chocolate chips.) Bake at 350°F for 35-45 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for at least 10 minutes before slicing and serving.
Notes: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may all be substituted in place of the white whole wheat flour.

For a gluten-free version, I recommend the following blend: 1 cup (120g) millet flour, ½ cup (60g) tapioca flour, ¼ cup (30g) brown rice flour, and 1½ teaspoons xanthan gum.

Coconut oil may be substituted for the butter. Honey or agave may be substituted for the maple syrup. Any milk may be substituted for the nonfat milk.

Peaches that are fresh, frozen and thawed, or canned in 100% juice and drained will all work.

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at