Peach and Blueberry-Almond Coffee Cake

Name: Peach and Blueberry-Almond Coffee Cake
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 8
Ingredients: 1/2 cup butter softened; 1 cup granulated sugar; 2 large eggs; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 2/3 cup almond milk or use dairy milk; 2 teaspoons almond extract; 2 cups peeled and sliced fresh firm ripe peaches (about 2 large peaches); 1 cup fresh blueberries; 1/2 cup butter softened; 1/2 cup granulated sugar; 1/2 cup firmly packed light brown sugar; 2/3 cup all-purpose flour; 1 1/2 teaspoons ground cinnamon; 3/4 cup sliced almonds

by Mary @ Home is Where the Boat Is

8 servings

1 hr 30 min

Treat yourself to a slice of Peach and Blueberry-Almond Coffee Cake. Worthy of your weekend brunch, impressive enough for company or in celebration of peach season!

I’ve been super lazy in the kitchen this summer, avoiding turning on the oven like it’s a blast furnace with our crazy hot weather. This Peach and Blueberry-Almond Coffee Cake was tempting enough for me to brave turning on the oven and did not disappoint!

It combines fresh summer peaches with blueberries and is topped a sweet, crunchy almond streusel topping. The result is a coffee cake that’s worthy of weekend brunch, impressive enough for company, a treat for afternoon tea, or a reason to bake in celebration of peach season.

Sliced almonds add some additional crunch to the streusel topping, while almond milk and almond extract to boost the almond flavor.

Bake this coffee cake in a 9-inch springform pan for easy removal. Note: Use a shiny or light-colored pan for best results. If you have a dark pan, wrap the outside of the pan with heavy-duty aluminum foil.

Optional garnishes for serving: Dust with powdered sugar or garnish with berries, peaches and additional almonds, if desired.

Find more 'Just Peachy' recipes for summer, HERE.

Peach and Blueberry-Almond Coffee Cake

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Recipe details

Yield 8 servings
Time spent: Prep time: 20 Minutes Cook time: 70 Minutes Total time: 1 hr 30 min

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Ingredients

Coffee Cake Ingredients

1/2 cup butter softened
1 cup granulated sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup almond milk or use dairy milk
2 teaspoons almond extract
2 cups peeled and sliced fresh firm ripe peaches (about 2 large peaches)
1 cup fresh blueberries

Streusel Topping Ingredients

1/2 cup butter softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2/3 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
3/4 cup sliced almonds

Instructions

Preheat oven to 350°.

Prepare Streusel Topping:

Beat butter at medium speed with mixer until creamy; gradually add sugars, beating well.
Add flour and cinnamon; beat just until blended.
Set topping aside, along with almonds.

For cake:

Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating well.
Add eggs, 1 at a time, beating until blended after each addition.
Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
Stir in almond extract. Pour batter into a greased and floured 9-inch springform pan; top with sliced peaches and blueberries.
Add streusel topping, sprinkling over fruit. Top streusel with sliced almonds.
Bake at 350° for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is set. (A wooden pick inserted in center will not come out clean.) Cool completely on a wire rack (about 1 1/2 hours). Dust with powdered sugar or garnish, if desired.

Tips

Optional garnishes: Powdered sugar, fresh blueberries, sliced peaches, sliced almonds
Use a shiny or light-colored pan for best results. If you have a dark pan, wrap the outside of the pan with heavy-duty aluminum foil.
As an alternative to adding all the fruit on top, layer half of cake batter, then add half of fruit and repeat.
Watch your cake during the last 30 - 40 minutes of baking time, covering as needed, to prevent overbrowning.
Streusel topping will be crunchy and may be hard to cut through; if so use a serrated knife.

Comments

Elisa Kaplan Miller on Jul 12, 2021

My partner can't eat dairy. any suggestions for an alternative to butter?

Like Reply
- Mary @ Home is Where the Boat Is on Jul 13, 2021
  
  Substitute canola oil for the butter. :)
  
  Like

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Peach and Blueberry-Almond Coffee Cake

Peach and Blueberry-Almond Coffee Cake

Recipe details

Ingredients

Coffee Cake Ingredients

Streusel Topping Ingredients

Instructions

Prepare Streusel Topping:

For cake:

Tips

Comments

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Peach and Blueberry-Almond Coffee Cake

Peach and Blueberry-Almond Coffee Cake

Recipe details

Ingredients

Coffee Cake Ingredients

Streusel Topping Ingredients

Instructions

Prepare Streusel Topping:

For cake:

Tips

Popular Recipe Book

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