Two of my favorite things for breakfast, besides granola of course, are muffins and coffee cake. There's something very comforting to me about sitting down to a cup of tea and coffee cake in the fall - maybe I should call it tea cake however, as I really don't like coffee and never drink it. I'm all about the tea! I had some peaches in the fridge that really needed to be used, so I came up with this lovely little delight. Low fat, low sugar, whole grain and packed full of fruit: yup, I had a great breakfast this morning.
Ingredients:
2 egg whites
3/4 cup milk
1/4 cup applesauce
1/4 cup honey
2 Tb. light sour cream
1 Tb. baking powder
1 Tb. Vital Wheat Gluten
2 tsp. cinnamon
1 tsp. salt
1/2 tsp nutmeg
2 cups whole-wheat flour
3 peaches - peeled, pitted and diced
topping:
1/2 cup oats
3 Tb slivered almonds
2 Tb whole-wheat flour
1 Tb brown sugar
1 Tb soft butter
Directions:
Pre-heat oven to 400 degrees.
In a large bowl, whisk together the egg whites, milk, applesauce, honey and sour cream until honey is dissolved. Mix in baking powder, gluten, cinnamon, salt, and nutmeg until well mixed. Stir in 2 cups flour just until mixed and then stir in peaches. Spray a 9x9 inch pan with non-stick spray and spread batter into pan.
In a small bowl add oats, almonds, 2 Tb four, brown sugar and butter - cut butter into rest of ingredients with a fork until butter resembles crumbs. Sprinkle your topping on top of the batter and press down with hand to force the toppings slightly down into the batter.
Bake for around 50 minutes. After 45 minutes check it after every 5 minutes to see how it's doing. You just want to make sure it's not doughy in the center, and with the peaches in the batter it takes a little longer than normal. I baked mine for the 50 minutes - your oven may take a five minutes on either side of that.
Store in the fridge. I actually like this coffee cake cold. With the peaches in it, it's super yummy this way, especially with a hot cup of tea..... though you might actually like coffee with your coffee cake.
Enjoy!
