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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
Cook Time1 hour 10 minutes
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.