Taste the Fruit: Peach and Blueberry-Almond Coffee Cake

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. I looked back to see when I last shared a recipe and saw that it was Star-Spangled Frozen Dog Treats, which hardly qualifies. ;) This Peach and Blueberry-Almond Coffee Cake was tempting enough for me to brave turning on the oven. 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.

I made a few changes from the original recipe, using blueberries instead of blackberries, adding sliced almonds for additional crunch to the streusel topping, substituting almond milk for dairy milk, and adding almond extract to boost the almond flavor.

Peach and Blueberry-Almond Coffee Cake, adapted from Southern Living

Makes 8 servings

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

Garnishes: powdered sugar, fresh blueberries, sliced peaches, sliced almonds

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

To make 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 aside topping, along with almonds.

Directions

Preheat oven to 350°. Prepare Streusel Topping.

 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 with berries, peaches and additional almonds, if desired.

Notes: 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.

Watch your cake during the last 30 – 40 minutes of baking time, covering as needed to prevent overbrowning.

Some of the reviews of the original recipe complained their fruit sank to the bottom of the cake. Mine did not sink, but you can toss your fruit with a little flour before adding to the cake to prevent it from sinking, or as an alternative to adding all the fruit on top, layer half of cake batter, half of fruit and repeat. 

You can find a printable recipe, HERE.

“Live each season as it passes; breathe the air, drink the drink, taste the fruit, and resign yourself to the influences of each.”

~Henry David Thoreau

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  30 comments for “Taste the Fruit: Peach and Blueberry-Almond Coffee Cake

  1. Michelle
    July 28, 2017 at 7:23 am

    I will definitely try this recipe! It’s the season for fresh blueberries and peaches! Yummy! Have a great weekend!😎🌴🍑

  2. July 28, 2017 at 7:29 am

    This looks delicious! I usually bake a cherry and almond coffee cake this time of year, but Mr. Art @ Home would definitely prefer the peaches and blueberries! Have a blessed weekend!

  3. Vicky
    July 28, 2017 at 7:34 am

    OMG … that looks so delicious! I’m going to fix one for the weekend. I love peaches and blueberries together and always make peach/blueberry cobbler when good peaches are in season. Thanks for sharing.

  4. Karen Wright
    July 28, 2017 at 7:45 am

    Happy Friday!!! Peaches are my favorite and love almonds and blueberries! Trying this recipe for sure! Looks delish! Beautiful presentation on the blue and white linens!!! Happy weekend, Mary!

  5. July 28, 2017 at 7:45 am

    Oh Mary!!!! This looks so delicious to me!!! I’m drooling just thinking about blueberries, peaches and almonds together, and I can never pass on anything with a streusel topping! I must run out to get some delicious peaches now and have this scrumptiousness in my house this weekend! Thank you for the recipe and I hope you have a little fresh, cool air coming your way soon. Linda

  6. Kathy Menold
    July 28, 2017 at 7:57 am

    Last week I got some wonderful peaches from our local farmers market and made a peach and blueberry crisp. With a little vanilla ice cream made a wonderful Sun night summer supper! Certainly too hot to cook but they promise some relief this weekend. I know we should enjoy summer but some days I just find myself yearning for fall.

  7. Cyndi Raines
    July 28, 2017 at 7:57 am

    Hubby loves peaches so I’ll pin and try when peach season is here for us which is late August. Thanks!

  8. July 28, 2017 at 8:29 am

    ”Tis the season in Maine for making things with blueberries.

  9. Ellen
    July 28, 2017 at 9:08 am

    This is a must try recipe. Love peaches, blueberries and almond, adding streusel topping makes it divine. The quote is perfect. Thank-you!

  10. July 28, 2017 at 9:53 am

    Sounds delicious!

  11. July 28, 2017 at 1:24 pm

    Scrumptious and beautiful. I just finished a Medrol pack, and my appetite has been criminal. My husband came home and asked what I’d been up to. I told him I ate a table. A coffee cake would be a lovely, tasty improvement!

  12. Paula
    July 28, 2017 at 8:14 pm

    ~Mary~
    Toooo pretty to eat , but go ahead I bet it was wonderful!!
    Definitely a must try !!
    Have a cool weekend :)
    Paula
    IN

    • July 29, 2017 at 5:23 am

      Thanks Paula, Happy Weekend to you!

  13. July 29, 2017 at 6:05 am

    This is a must make!! I have lots of frozen peaches..will they work?? Thank you for sharing.. ❤️❤️❤️

    • July 29, 2017 at 7:55 am

      Hi Ellen, You use can use frozen peaches, just toss them with a couple of tablespoons of flour from the recipe’s dry ingredients to keep them from sinking. You’ll also need to increase your baking time slightly, so just watch and keep your cake covered to prevent overbrowning. Happy Baking!

  14. July 29, 2017 at 9:45 am

    The coffee cake looks peach and berrilicious, Mary! I wish I could stop over and share a slice with you, but stopping by virtually is the next best thing!
    Happy weekend! ❤️

  15. July 29, 2017 at 10:57 am

    While I don’t care for peaches, I clicked on this recipe because your photos are absolutely amazing!! I may have to make this and give it to someone because of your pictures. ​

  16. July 30, 2017 at 6:56 am

    Mary, peaches and blueberries are such a wonderful combination! As I am drinking my Italian roast coffee, I am dreaming of this coffee cake. Our AL peaches suffered from the late frost, so I have had trouble finding really good ones.

  17. July 30, 2017 at 10:34 am

    The perfect summer treat anytime! It’s beautiful Mary, definitely worth heating up the kitchen!
    Jenna

  18. July 30, 2017 at 12:38 pm

    Mary, I’m just back to tell you that I made this coffee cake and everyone LOVED it!! I followed your directions to the letter with the shiny pan and a teeny bit of flour on the fruit and baked for just 1 hour 10 minutes. I used unsweetened almond milk and imitation almond extract and it was delicious!! Thank you for the idea! Linda :)

    • July 30, 2017 at 12:41 pm

      I’m so glad it was a hit Linda! 🍑🍽😀

  19. July 30, 2017 at 2:10 pm

    Mary, I made your coffee cake yesterday and wanted you know it was hit! I used regular dairy milk (which is what I had) and every crumb was gone! Thanks for another wonderful recipe :)

    • July 30, 2017 at 2:12 pm

      Thanks for letting me know Kathy! Glad it was enjoyed! 😀🍑

  20. July 30, 2017 at 8:13 pm

    It sure looks wonderful and peach’s are my favorite fruit. i will have to try it. Thanks so much for the recipe. I also HATE to turn my oven on – it’s to bloody hot here.

    Mary

  21. August 1, 2017 at 5:58 am

    I wanted to let you I made your coffee cake over the weekend and my family devoured it! Thanks for another great recipe!

  22. August 1, 2017 at 1:41 pm

    Peaches and blueberries are a classic and delicious summer pairing. I look forward to trying this.

  23. August 6, 2017 at 4:44 pm

    Something about peach and blueberries go very well together, this is great!

  24. December 4, 2017 at 5:46 am

    omg Looks so delicious!!! need to try this

Thanks for your comments~ they make my day :)

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