Life is good! When I’m not working tirelessly to create awareness about pet shops and puppy mills, I’m sunbathing in my beautiful garden or relaxing in one of my multiple beds. The best part about summer days in the Howard household is all the vegan baking and cooking. Even if I can’t eat all of Mother’s tasty creations, I can help clean delicious, dirty bowls! This week, Mother made a peach bundt coffee cake with juicy peach chunks and a cinnamon filling. This fruity version of the traditional cake will have all your friends and family begging for more. Enjoy!
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 2/3 cups sugar
3/4 cup oil
1/2 cup plus 2 tablespoons yogurt (equal to 1 6-ounce container)
1 teaspoon vanilla
1/2 cup milk
1/2 teaspoon mild vinegar
1 1/2 cups chopped peaches (fresh, frozen, or canned and well-drained)
2/3 cup sugar
1 tablespoon cinnamon
1/3 cup pecans, chopped
Preheat the oven to 350 degrees. Lightly grease and flour a Bundt pan.
For Batter: In a medium bowl, combine flour, baking powder and salt. In large bowl, combine sugar and oil. Add yogurt and vanilla and mix until well-incorporated. Add milk and vinegar and let sit for 2 minutes. Add dry ingredients and wet ingredients in two batches. Fold in peaches and combine until just incorporated.
For Filling: In a small bowl, combine sugar, cinnamon and pecans.
For Assembly: Spread half of batter in the Bundt pan. Sprinkle filling around the middle of the first layer, then spread the remaining batter on top.
Bake for about 50 to 55 minutes or until a toothpick comes out clean. Let cool in the pan for about 25 minutes, then invert into a cooling rack to finish cooling. Dust with powdered sugar. Store leftover cake covered at room temperature.
Yield: 1 cake, 12 slices
Prep time: 25 minutes