🥤 Juicy Peach Coffee Cake

Name: Juicy Peach Coffee Cake
Total time: 30 min
Yield: 4 servings
Ingredients: 375 g ripe firm peaches (3 ripe firm peaches); liquid sweetener (to taste); 1 tsp cornstarch; 120 ml milk (1.5% fat); 4 tsp instant coffee ((powder; to taste, a little more); 150 g flour; 100 g cane sugar; 1 tsp baking powder; 1 pinch salt; 2 tbsp rapeseed oil; 3 eggs; 30 g dark chocolate; 1 tsp powdered sugar (to taste)

133 kcal · 30 min · 4 servings

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Ingredients

375 g ripe firm peaches (3 ripe firm peaches)
liquid sweetener (to taste)
1 tsp cornstarch
120 ml milk (1.5% fat)
4 tsp instant coffee ((powder; to taste, a little more)
150 g flour
100 g cane sugar
1 tsp baking powder
1 pinch salt
2 tbsp rapeseed oil
3 eggs
30 g dark chocolate
1 tsp powdered sugar (to taste)

Instructions

1. Wash the peaches thoroughly.
2. Halve the peaches and remove the pits.
3. Cut the fruit into thin wedges.
4. Place the peach wedges into a bowl.
5. Sprinkle them with sweetener to taste.
6. Add the starch.
7. Mix everything well together.
8. Warm three tablespoons of milk in a small saucepan.
9. Dissolve the instant coffee in the warm milk.
10. Stir the remaining milk into the coffee milk.
11. Let the milk mixture cool down.
12. Put flour, sugar, baking powder, and a pinch of salt into a separate bowl.
13. Mix the dry ingredients briefly.
14. Add the rapeseed oil to the cooled coffee-milk mixture.
15. Add the eggs to the liquid.
16. Whisk the mixture vigorously with a whisk.
17. Pour the liquid mixture into the dry ingredients.
18. Stir the batter briefly.
19. Gently fold in the prepared peach wedges.
20. Line the bottom of a 24-centimeter springform pan with baking paper.
21. Spread the batter evenly into the pan.
22. Preheat the oven to 200 degrees Celsius conventional heat.
23. Place the pan on the middle rack.
24. Bake the cake for 35 to 40 minutes.
25. Carefully loosen the cake from the pan using a small knife.
26. Remove the cake from the pan.
27. Let the cake cool completely on a wire rack.
28. Melt the chocolate in the microwave or in a warm water bath.
29. Garnish the cooled cake with the melted chocolate.
30. Place powdered sugar into a fine tea strainer.
31. Dust the cake with powdered sugar to taste.

Nutrition per serving

kcal: 133
Protein: 4 g · Fett/Fat: 4 g · Carbs: 19 g