Blueberry Peach Coffee Cake
User Reviews
5
Blueberry Peach Coffee Cake
Description
The Blueberry Peach Coffee Cake combines all-purpose flour, baking powder, salt, and cinnamon with butter, sugar, eggs, vanilla extract, and milk to create a tender cake batter. Fresh blueberries and chopped peaches are folded in, offering juicy pockets of fruit throughout.
The cake is baked in a 9-inch springform pan and topped with a crumb streusel made from brown and white sugars, cinnamon, salt, melted butter, and flour which forms a sweet, spiced crust. After baking and cooling slightly, a vanilla icing made from powdered sugar, vanilla extract, heavy cream, and milk is drizzled over the cake to add moisture and sweetness.
This coffee cake is suitable for serving at breakfast or brunch and pairs well with coffee or tea. The recipe is adapted from Barbara Bakes.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- ¼ teaspoon cinnamon
- 1/2 cup unsalted butter softened
- 1 cup sugar
- 2 egg large
- 1 tablespoon vanilla extract
- 1/2 cup milk whole
- 2 cups blueberries fresh
- 1 cup peach chopped
crumb topping
- 3 tablespoons brown sugar
- 3 tablespoons sugar
- pinch cinnamon
- pinch salt
- 1/4 cup unsalted butter melted
- 3/4 cup all-purpose flour
vanilla icing
- 1 powdered sugar heaping cup
- 1 1/2 teaspoons vanilla extract
- 1/4 cup heavy cream
- 2 1/2 tablespoons milk
Instructions
- Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick baking spray (the kind that has flour in it).
- In a small bowl, whisk together the flour, baking powder, salt and cinnamon.
- In the bowl of your electric mixer, beat the butter and sugar together until fluffy and combined, about 5 minutes. Beat in each egg 1 at a time. Beat in the vanilla extract.
- Beat in half of the dry ingredients, then beat in the milk. Beat in the remaining dry ingredients, scraping the sides and bottom of the bowl as needed, until just combined. Use a spatula to stir in the peaches and the blueberries.
- Pour the batter into the spring form pan. Make the streusel mixture and sprinkle it all over the top of the batter.
- Bake the cake for 45 to 50 minutes, or until a tested inserted into the center comes out clean. Let the cake cool for 15 to 20 minutes, then remove the sides of the springform pan. Drizzle on the icing. Let it cool completely before serving.
crumb topping
- To make the crumb topping, whisk together the sugar, cinnamon, salt and melted butter until combined. Whisk for a good minute or two until the sugar begins to dissolve, then use a wooden spoon to stir in the flour. The mixture will be crumb-like and dry. Almost like sludge or sand. This is what you want! Sprinkle the crumb on top of the cake before baking.
vanilla icing
- Whisk together the ingredients until smooth and combined. If the mixture is too thick, whisk in more milk 1 teaspoon at a time. If it’s too thin, add more powdered sugar a few tablespoons at a time.
Notes
- This recipe’s cake base comes from Barbara Bakes.
User Reviews
Overall Rating
5
You'll Also Love
