1/4cupButter (unsalted preferably)room temperature
1/2cup sugar
1egg
1/2cupsourdough discardunfed
1cupflour
1/2tspbaking powder
1/2tspbaking soda
1/2 tspsalt
1cupdiced peachesfreshly chopped (about ~1 medium peach)
1/4cupmilk(or milk substitute of choice)
Crumb Topping
1cupflour
1/2 cupbrown sugar
1/2tspcinnamon
1/2tspnutmeg
1/2tspsalt
1/2cupbutter (unsalted)melted
Instructions
Making the Batter
Cream the room temperature butter, sugar and eggs together. Add sourdough discard, stirring well. Next add flour, baking powder, baking soda, and salt; mix until well combined. Fold in the diced peaches then add in the milk and combine carefully. You want this to be like a thick sticky muffin batter. Add a little more milk if needed to get sticky texture. Spread into a loaf pan lined with parchment paper.
Mixing the Crumb Topping
Combine the flour, brown sugar, cinnamon, nutmeg, and salt into a bowl. Then add the melted butter and mix well until crumbly texture. Pour on top of the batter and spread evenly.
Baking the Coffee Cake
Preheat oven to 350 degrees and bake for 45 to 50 minutes until golden brown and a knife or tooth pick inserted in the center comes out clean.
Let cool, then slice and enjoy!
Notes
You could use almost any fruit of choice; strawberries or blueberries would be delicious too!
You could use white sugar in the crumb topping in case you didn't have any brown sugar on hand.
You could swap melted coconut oil for the butter.
Try adding 1/2 cup of old-fashioned oats or nut of choice to the crumb topping to add some texture.
Ideally, use fresh peaches. Frozen could probably be used if that's all you have on hand but the moisture content will mess with the batter consistency.