Peach Blueberry Coffee Cake

I hadn’t baked a cake in awhile and remembered that I received a baking book as a gift last time I was home, so found a recipe to try!

Recipe adapted from Raspberry Coffee Cake from Life is What You Bake it by Vallery Lomas

Serving: 1 8-inch (20 cm) Cake

Ingredients:

ALMOND STREUSEL

  • 1/3 cup (40g) all-purpose flour

  • 1/2 cup (50g) almond flour

  • 1/4 cup (50g) granulated sugar

  • 1/2 TSP kosher salt

  • 4 TBSP unsalted butter, melted

CAKE

  • Nonstick baking spray or butter with flour

  • 2 large eggs

  • 2/3 cup (130g) sour cream or plain full-fat Greek yogurt

  • 1 TSP vanilla extract

  • 1/4 cup (50g) granulated sugar

  • 1 Cup (125g) all-purpose flour

  • 1/4 cup (25g) almond flour

  • 1.25 tsp baking powder

  • 1/4 TSP baking soda

  • 1/4 TSP kosher salt

  • 1.25 cup (170g) fresh or frozen peaches and blueberries, peaches slice thinly

Instructions:

  1. Prepare the almond streusel: Combine the flours, sugar, and salt in a small bowl. Whisk to combine. Pour in the melted butter. Use a fork to gently stir until clumps form. If there are any clumps that are larger than a chickpea, gently break them up. Store in the refrigerator (so the butter can firm up) while preparing the cake.

  2. Prepare the raspberry cake: Preheat the oven to 350F/175C and place a rack in the middle of the oven. Assemble an 8-inch (20 cm) springform pan and spray the bottom and sides with baking spray.

  3. In a large bowl, combine the eggs with the sour cream or yogurt and vanilla extract. Whisk until combined, about 1 minute. The mixture will resemble pale yellow yogurt.

  4. Add the sugar, flours, baking powder, baking soda, and salt. Whisk until it comes together in a thick batter, 1 to 2 minutes. Transfer the batter to the prepared springform pan. Place the peaches and blueberry in an even layer on top of the cake batter. Sprinkle the streusel on top.

  5. Bake until the streusel is starting to brown and the center is set (it won’t jiggle when shaken) and a toothpick or cake tester stuck deep into the center comes out clean, 45 to 55 minutes.

  6. Remove the cake from the oven and set the pan on a cooling rack for at least 20 minutes, then unmold and slice. Enjoy with coffee or tea for a brunch treat that will impress your friends.

WHAT A SIMPLE AND EASY CAKE TO MAKE, the fruit instead can be easily substituted with any fresh fruit you like or what is it season. The original recipe called for raspberries but as I did not have them on hand i used fresh peaches and frozen blueberries as my fruits of choice which worked out perfectly fine. The cake was soft, light, fluffy and moist. it was actually quite a thick cake that maybe next time i will mix in some fruits directly into the cake batter. the streusel topping was sweet and crunchy. I also halfed the amount of sugar for the cake batter as i don’t like my cakes to be too sweet plus the the streusel topping has enough sugar for me. an easy cake recipe that serves great with coffee or tea, hence the name of coffee cake.

bakingJackie Wongcoffee cake, cake, peach, blueberryComment