Description
A comforting fusion of buttery pound cake and juicy peaches, baked with a crumbly oat topping. Perfect for sharing warm memories and sunshine-like flavors.
Ingredients
2 cups all-purpose flour
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1/2 cup unsweetened almond milk
2 teaspoons vanilla extract
1 teaspoon baking powder
6–8 ripe peaches, sliced
FOR THE TOPPING:
1/2 cup rolled oats
1/4 cup light brown sugar
3 tablespoons cold vegan butter, cubed
1/2 teaspoon ground cinnamon
Pinch of sea salt
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, cream butter and sugar until light and fluffy
Whisk in eggs, then gradually add flour, almond milk, vanilla extract, and baking powder until combined
Fold in peach slices gently
In a small bowl, mix oats, brown sugar, cold vegan butter, cinnamon, and salt using a fork until crumbly
Sprinkle topping over the batter
Bake 45-50 minutes until golden and toothpick comes out clean
Cool slightly before serving
Notes
Use very ripe peaches for maximum sweetness
Substitute almond milk with soy milk or oat milk
Alcohol-free vanilla extract is recommended
Store in an airtight container at room temperature up to 3 days
Serve with a scoop of vanilla ice cream
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 410
- Sugar: 23g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg