Peach crumble coffee cake from Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen (page 12) by Gena Hamshaw

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Notes about this recipe

  • ShrillCat on March 21, 2026

    This was tasty. Also used canned peaches and dusted them with cornstarch before folding in. Took a bit longer to cook, but worked out great. I think the crumble could have used a bit more sugar, but that’s just me!

  • cwbowman6 on March 20, 2021

    This was good but a little sweeter than I like. I used 1 c. drained home canned peaches, which added more moisture. It seemed to cook through in the allotted time, but the extra moisture ended up on the bottom of the cake, which I couldn’t tell when testing. There is a lot of crumble. It makes up about 1/3 of the height of the cake. I think I’ll reserve this recipe for fresh peaches so as not to negatively impact the cake texture, use a little less sugar and use about a third less crumble.

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