Coffee Cake with Chocolate and Peaches

Ingredients

• 375 g ripe firm peaches (3 ripe firm peaches)
• fluid sweetener (as desired)
• 1 tsp Cornstarch
• 120 ml milk (1.5% fat)
• 4 tsp soluble coffee powder (powder; add a little more if desired)
• 150 g flour
• 100 g cane sugar
• 1 tsp Baking powder
• a pinch of salt
• 2 tbsp Rapeseed oil
• 3 eggs
• 30 g Dark chocolate
• 1 tsp powdered sugar (as desired)

Instructions

1. 1.

   Wash the peaches, halve them, pit and cut into wedges. In a bowl mix with sweetener and cornstarch as desired.

2. 2.

   Heat 3 tbsp milk in a saucepan and dissolve the soluble coffee in it. Stir in the remaining milk and let cool.

3. 3.

   Whisk flour, sugar, baking powder and a pinch of salt together in a bowl.

4. 4.

   Add rapeseed oil and eggs to the coffee‑milk mixture and beat well with a whisk. Pour into the dry ingredients, stir briefly, then fold in the peach wedges.

5. 5.

   Line the bottom of a 24 cm springform pan with parchment paper and spread the batter evenly. Bake in a preheated oven at 200 °C (180 °C fan, gas level 3) on the middle rack for 35–40 minutes.

6. 6.

   Carefully remove the cake from the pan using a small knife and cool on a wire rack.

7. 7.

   Melt chocolate in a microwave or double boiler, drizzle over the cake. Sprinkle powdered sugar through a tea strainer onto the top if desired.