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
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.
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