Introduction
Blueberry peach coffee cake is a delightful treat that perfectly blends the sweetness of fresh blueberries and juicy peaches with a tender cake base. Topped with a crunchy streusel and drizzled with a rich vanilla glaze, this cake is ideal for breakfast, an afternoon snack, or dessert. Its vibrant colors and wonderful flavors make it a favorite for any occasion.
Detailed Ingredients with Measures
For the Cake:
– 2 cups all-purpose flour
– 1½ teaspoons baking powder
– ½ teaspoon salt
– ¼ teaspoon cinnamon
– ½ cup unsalted butter, softened
– 1 cup sugar
– 2 large eggs
– 1 tablespoon vanilla extract
– ½ cup whole milk
– 1 cup fresh blueberries
– 1 cup chopped peaches
For the Crumb Topping:
– ½ cup all-purpose flour
– ½ cup light brown sugar
– 2 tablespoons granulated sugar
– ¼ teaspoon ground cinnamon
– Pinch of salt
– ¼ cup unsalted butter, softened and cut into pieces
For the Vanilla Glaze:
– 1 cup powdered sugar
– 1 to 2 tablespoons milk
– ½ teaspoon vanilla extract
Prep Time
The preparation time for this delicious cake is about 20 minutes, allowing you to get all the ingredients ready before baking.
Cook Time, Total Time, Yield
Cook time is approximately 45 to 50 minutes. The total time required from start to finish is about 1 hour and 10 minutes, including cooling time. This recipe yields one 9-inch round coffee cake, perfect for serving 8 to 10 people.
Enjoy this delectable blueberry peach coffee cake as a delicious addition to your meal routine!
Detailed Directions and Instructions
Prepare the Crumb Topping
In a bowl, combine ½ cup flour, ½ cup light brown sugar, 2 tablespoons granulated sugar, ¼ teaspoon cinnamon, and a pinch of salt. Add ¼ cup softened butter pieces and mix until the mixture resembles coarse crumbs. Set aside.
Prepare the Cake
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a medium bowl, whisk together 2 cups flour, 1½ teaspoons baking powder, ½ teaspoon salt, and ¼ teaspoon cinnamon. In a large bowl, cream ½ cup softened butter and 1 cup sugar until light and fluffy. Add 2 eggs, one at a time, beating well after each addition. Mix in 1 tablespoon vanilla extract. Gradually add the flour mixture to the wet ingredients, alternating with ½ cup whole milk, beginning and ending with the flour mixture. Gently fold in 1 cup fresh blueberries and 1 cup chopped peaches. Pour the batter into the prepared cake pan and spread evenly.
Assemble and Bake
Sprinkle the crumb topping evenly over the cake batter. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 20 minutes, then transfer to a wire rack to cool completely.
Prepare the Vanilla Glaze
In a small bowl, whisk together 1 cup powdered sugar, 1 to 2 tablespoons milk (adjust for desired consistency), and ½ teaspoon vanilla extract until smooth.
Finish the Cake
Drizzle the vanilla glaze over the cooled cake. Slice and serve.
Notes
Ingredient Substitutions
You can use frozen blueberries and peaches if fresh ones are not available. Just make sure to thaw and drain them to avoid excess moisture in the cake.
Storage Tips
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Serving Suggestions
This cake pairs well with a cup of coffee or tea, making it a perfect snack or breakfast option.
Bakery Style
For a crunchier topping, you can increase the amounts used in the crumb topping recipe slightly or add chopped nuts like pecans or walnuts.
Make-Ahead Instructions
You can prepare the crumb topping and batter a day in advance. Refrigerate the crumb topping and cake batter separately, and then assemble and bake when ready.
Cook techniques
Mixing Techniques
Utilize the creaming method for the cake batter to ensure a light and fluffy texture. Beat the butter and sugar until well combined and airy before adding eggs and flour.
Folding Fruits
Gently fold the blueberries and peaches into the batter at the end to prevent them from breaking and ensure even distribution throughout the cake.
Crumble Topping Preparation
Combine ingredients for the crumb topping by using your hands or a pastry cutter until you achieve a coarse crumb texture. This ensures a crunchy topping after baking.
Baking Time and Temperature
Bake the cake at 350°F (175°C) for 45 to 50 minutes. Keep an eye on it during the last few minutes to avoid over-baking, and perform the toothpick test for doneness.
Cooling the Cake
Allowing the cake to cool in the pan for 20 minutes before transferring it to a wire rack helps to set its structure and makes it easier to handle without breaking.
Glazing Techniques
For a smooth vanilla glaze, whisk the powdered sugar and milk until fully combined. Adjust the milk quantity for desired consistency before drizzling over the cooled cake.
FAQ
Can I use frozen fruits instead of fresh?
Yes, you can use frozen blueberries and peaches. Just make sure to thaw and drain any excess moisture before folding them into the batter.
How should I store the leftover cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Can I make this coffee cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking.
Is it possible to make the cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just be sure to glaze it right before serving for the best taste and presentation.
Can I add other fruits to the recipe?
Yes, feel free to experiment with other fruits such as raspberries, blackberries, or even sliced strawberries to mix things up.
What can I substitute for milk in the recipe?
You can use almond milk, oat milk, or any other dairy-free milk alternative in place of whole milk.
Conclusion
The blueberry peach coffee cake is a perfect blend of flavors and textures, making it a delightful addition to any meal or gathering. The sweet and juicy fruits combined with the tender cake and crunchy streusel create a harmonious treat that is sure to please everyone. Enjoy it as a breakfast option, an afternoon snack, or a dessert for special occasions.
More recipes suggestions and combination
Strawberry Banana Coffee Cake
Try replacing the blueberries and peaches with fresh strawberries and ripe bananas for a sweet twist on the classic recipe.
Raspberry Almond Coffee Cake
Incorporate raspberries and almond extract to give the cake a nutty flavor, complemented by a rich almond streusel topping.
Pineapple Coconut Coffee Cake
Add crushed pineapple and shredded coconut for a tropical flair, making the perfect summer breakfast treat.
Apple Cinnamon Coffee Cake
Substitute the fruits with diced apples and adjust the spices for a cozy fall-inspired coffee cake.
Chocolate Chip Cherry Coffee Cake
Mix in chocolate chips and tart cherries for a decadent dessert option that combines rich and fruity flavors.
