I know, it’s a little too late for this, and I have lost the opportunity to wish you all happy mother’s day. I wanted to bake something special for my mother, on this Mother’s day. But because of work and all, I couldn’t visit her. And following next week, when I visited her, I took home this egg-free peach coffee cake, especially baked for her. An egg-free recipe to make her feel special, because she doesn’t eat eggs.
Mother’s have unconditional love for their children. They have that warmth in their love and affection, which can heal all your sorrows and pains. It’s been almost 8 years, I have stayed away from home and her tender love, because of work. And all these years, when she rings me up, her goodbyes after the calls have always been the same words…”Take Care“.
“Who’s a boy gonna talk to, if not his mother?”
Donald E. Westlake
These two words have always had some magical power attached to them, to make me feel stronger and believe that she’s always by my side.
“Sometimes the strength of motherhood is greater than natural laws.”
I wanted to make her feel special, the way she’s been doing this to me. And the least I could do was to bake her an egg-free cake. I know my dabbling in the kitchen can never match up to the world’s yummiest food, she’s been cooking for us, with loads and loads of love and affection added to it.
I baked this wonderful stone fruit coffee cake and made it more special by taking out the eggs from it. Added sweet and juicy peaches to the cake, and that made it super moist. Instead of topping the cake with a regular flour struesel topping, I sprinkled the top with some chopped walnuts and cinnamon sugar. Aroma of cinnamon accentuated the peach-y-ness of the stone fruit chunks resting inside the cake.
Recipe minimally adapted from Dolcedente
2 cups all purpose flour
1 1/4 cup sugar, divided
1/2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup buttermilk
1 tsp vanilla extract
3 large, ripe peaches, peeled, pitted, and sliced
½ cup chopped walnuts
- Preheat the oven at 180 degree Celsius and butter and line a 8 x 8 inch square pan with parchment paper, with some of the extra paper hanging off the two opposite walls of the pan.
- In a bowl, whisk together flour, salt, baking powder, baking soda and 1 cup of sugar. Add the butter cut into chunks to the flour mixture and whisk until it resembles coarse bread crumbs.
- Add the buttermilk and vanilla to the flour mixture and whisk to combine well.
- Pour 2/3 of the batter into the pan. Layer the batter in pan with peach slices. Pour remaining 1/3 of the batter over peach and spread evenly to cover the peaches. Top with walnuts.
- Mix remaining 1/4 cup sugar with cinnamon powder and sprinkle over the cake and bake for 35-40 minutes or until a skewer inserted into the center comes out clean. Let cool completely in pan over a wire rack.
- When cold, cut into 12 squares.