I grew up eating coffee cake every Sunday morning. My mom would prepare it Saturday night then wake up earlier enough to toss it in the oven before church. Sunday mornings were always a little hectic as my parents tried to wake up three children who would fight to sleep, followed by a race to the shower, and a scramble through the closets for clean church clothes. But no matter what, we always sat down and ate breakfast together. It was expected and never questioned.
I love food traditions. I believe it is important to mark events, big or small, with food. Primarily because celebrating with food should help remind us that food is a blessing not all have and a gift from the earth for which we need to be thankful. But also for the memories. For the rest of my life I will equate coffee cake with those early Sunday mornings and this Sunday when I prepared these Peach Coffee Cake Muffins, I enjoyed reflecting on the tradition of my childhood.
Peaches and Cream Coffee Cake Muffins – makes 12 muffins
1 cup canned coconut milk (or soy milk)
1 1/2 tsp apple cider vinegar
1/2 cup maple syrup
3 tbsp canola oil
2 cup flour
2 1/2 tsp baking powder
1 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp salt
2 fresh or frozen peaches
1 cup flour
1/3 cup brown sugar, packed
1/4 cup white sugar
6 tbsp vegan butter (such as Earth Balance)
Preheat oven to 375 degrees F. Lightly grease a muffin tin and set aside.
Begin by combining the coconut milk and apple cider vinegar to make a vegan buttermilk. With a fork, whisk together in a large bowl and set aside for 10 minutes, allowing milk to curdle.
Meanwhile make the streusel topping. Combine flour and sugars in a small bowl. Cut in cold vegan butter and with your fingers or a pastry cutter, mix together until coarse, pea-sized crumbs form. Set aside.
Thinly slice peaches. Set aside.
To make the coffee cake, add maple syrup, oil, and extracts to curdled milk. Whisk together. In a separate bowl combine flour, baking powder, and salt. Add dry to wets and mix until batter is fully hydrated and fairly smooth. Don’t over-mix; a few lumps are okay.
Scoop or pipe batter into muffin tin, filling 2/3rd full. Evenly distribute the peach slices over the tops of the muffin batter, about 3-4 pieces each (depending on how thinly it’s sliced). Top each muffin with a generous amount of streusel.
Bake for 22-25 minutes, until a knife inserted in the middle comes out clean. Let cool for a few minutes before removing from muffin tin.
Do you have any food traditions you remember from childhood or have begun in adulthood?
For about a year Jason and I have pancake breakfast on Saturdays. I dream that this tradition will evolve and one day our house will be filled with friends and family and children hungry for the our pancakes. As for now, it’s just Swede begging to be part of the tradition.
You may also like:
My Darling Vegan Newsletter