Worthy of your Weekend Brunch: Peach and Blueberry-Almond Coffee Cake

Treat yourself to a slice of Peach and Blueberry-Almond Coffee Cake, topped with a crunch and sweet almond streusel layer. 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. 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. 

Print Recipe

Peach and Blueberry-Almond Coffee Cake

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

Prep Time20 minutes mins

Cook Time1 hour hr 10 minutes mins

Course: Breakfast, brunch, Dessert

Cuisine: American

Keyword: almonds, blueberries, coffee cake, peaches, streusel topping

Servings: 8

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.

Notes

• 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.

Find a round up of ‘Just Peachy’ recipes for summer, HERE.

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“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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