Summer's almost done, kids. Which means it's almost moving time.
And I think I'm going to miss this house. Despite having to wear an outrageous amount of layers for sleepytime in the winter, it's done a pretty good job of being my home this year. A good first house.
I've done some great things in this kitchen. A lot of lazy coffee laden mornings, a lot of experiments, a lot of dancing, and a one-time fire when I neglected a pot of popcorn on the stove.
But it's time to move on to a different space with the capacity for even more love. As a tribute to the end of the summer: a sweet peach treat in the form of coffee cake.
Vegan Peach Coffee Cake
3/4 cup non-dairy milk
1 tsp apple cider vinegar
1/3 cup sugar
1/2 cup oil (I subbed applesauce for half the oil)
1 tsp vanilla
1 1/4 cups flour
2 tsp baking powder
1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp salt
2 ripe peaches, peeled and diced (BLANCH 'EM: score your peaches at the bottom, put them in a pot of boiling water for a minute, submerge them into a bowl of ice water, peel off the skin.)
1 cup flour
1/3 cup brown sugar
1 tsp cinnamon
1/4 cup non-dairy spread
Preheat oven to 350 degrees and grease a 8x8 cake pan.
In a large bowl combine non-dairy milk and vinegar. Let sit for five minutes. Mix in sugar, oil, and vanilla. In a medium bowl, combine flour, baking powder, spices, and salt. Add dry ingredients to wet and combine. Stir in diced peaches.
Prepare the crumble: Combine flour, brown sugar, and cinnamon. Mix in non-dairy spread, using your fingers. Mix until large clumps appear.
Pour batter into pan and sprinkle crumble over batter. Bake for 30-35 minutes.
Coffee cake is a little bit like a hug. Give yourself a coffee cake hug. You deserve it.