Blueberry Peach Coffee Cake
This cake, warm, was delicious. Dense, but not too dense, with a touch of sweetness. I made it to use up some fruit from the fridge, but it is so good that I will be making it even if I have to specifically buy the blueberries and peaches
Blueberry Peach Coffee Cake
You will need:
10 inch springform pan
parchment paper
2 peaches
1 dry pint (appx 12 ounces) fresh blueberries
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
4 Tablespoons butter Plus more for preparing the pan
1 cup sugar
2 large eggs
3/4 teaspoon vanilla
1/2 cup Greek yogurt (full fat or non fat)
Sugar for sprinkling
1. Preheat oven to 350 Fahrenheit and place the rack in the middle.
2. Put a saucepan of water on to heat to boiling.
3. Prepare a large bowl with a generous amount of ice and water.
4. Cut a small x on the bottom of each peach.
5. Rinse the blueberries and set them aside to drain in a colander
6. Butter the sides and bottom of the springform pan. Place the ring on the parchment paper and draw an outline around the ring. Cut out just inside the circle you have drawn, and it should fit pretty snuggly. Fasten the ring to the bottom of the pan, place the parchment circle on the bottom, and butter the paper. Set aside.
7. When the water boils, lower the two peaches into the water. When the edges of the x you cut start to curl away, remove the peaches to the ice water bath.
8. Measure the flour, baking powder and baking soda into a sifter, and sift together into a medium bowl, set aside.
9. Check the peaches and try peeling a corner away. When it is ready to peel easily, remove the peaches from the ice bath and peel. Slice the peaches in half and remove the pits. Slice each peach into 9-10 even slices. Set aside.
10. Place softened butter and sugar in a large mixing bowl and start mixing at a high speed. Whisk together two eggs and add to the mixture in the bowl. Continue mixing at a high speed for at least three minutes. Test the batter to see if there are any sugar grains left. Keep mixing until smooth.
11. Add vanilla and yogurt, mix for another minute at high speed.
12. Lower speed to the lowest setting and begin adding in the dry mixture. Mix just until blended.
13. Spread the batter in the prepared springform pan.
14. Arrange the peach slices on top of the batter and then pour the blueberries over it all. Sprinkle a teaspoon or so of sugar evenly over the top.
15. Place the pan on a thin baking sheet and place on the middle rack in the oven.
16. Bake appx one hour, but start checking the middle with a toothpick at 50 minutes. When it comes out dry, remove to a wire rack.
17. Cool on wire rack for 40 minutes and then remove the ring.
18. You may be able to gently place your hand between the bottom of the pan and the parchment paper and remove the bottom part of the pan at this point but if it is at all resistant, just let it cool on the wire rack a bit longer before removing.
We found the cake delicious when it was still warm, and, it doesn’t fall apart if you slice it warm.
It is very moist, so be sure to let it cool completely before covering.