Peach And Blueberry Coffee Cake

Our last game night my contribution to the pot luck was dessert.  I couldn’t think of what I wanted to make, but I knew I wanted a new recipe.  With the cold dreary weather we have been having I wanted something that reminded me of summer.  I knew I had some peaches and blueberries in the freezer from summer picking – so decided it needed to be something that incorporated both.  I found a great recipe for a Peach Blueberry Coffee Cake.

Peach Blueberry Coffee Cake (thanks to eatthelove.com)

Ingredients

Peach Filling

2 medium ripe peaches
1/2 cup  brown sugar
2 tsp vanilla extract
1 Tbl arrow root
1 Tbl cold water

Cake Batter

3 cups Spelt flour
1/2 cup almond meal
4 tsp baking powder
1 tsp sea salt
1/2 cup (1 stick) unsalted butter at room temperature
1 1/2 cups rapadura
3 tsp vanilla extract
2 large eggs
1 cup buttermilk (preferably cultured from raw milk)
4 cups blueberries

Coffee cake topping
2/3 cups  maple sugar or dark brown sugar
1 cup Spelt flour
1/2 cup chopped pecans or almonds (I used crispy pecans)
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp sea salt
1/2 cup (1 stick) cold unsalted butter

1. Peel and cut the peaches into slices or into 1 inch chunks.

2. Place the peaches in a medium saucepan and add the sugar. Add the vanilla. Cook over medium high heat for about 10 minutes, or until the peach juices starts to thicken a bit and the peaches start to break down.

3. Mix the arrow root with the water to make a slurry and then slowly drizzle it into the saucepan with the cooking peaches. Cook for an additional minute more until the peach juices have thickened. Remove from heat and let cool.

4. Preheat the oven to 350˚F. Spray a 9 x 13 inch baking pan with cooking oil and line the bottom and sides with parchment paper, leaving two inches of paper on either side of the pan.

5. To make the cake batter by placing the flour, almond meal, baking powder and salt in a medium sized mixing bowl. Vigorously stir the dry ingredients together until uniform in color and well blended.

6. Place the butter and sugar in the bowl of stand mixer fitted with a paddle attachment. Cream on medium speed until the butter starts to look creamy.

7. Add the vanilla extract and beat for additional 30 seconds on medium speed to incorporate.

8. Add the eggs, one a time, beating until the first egg is incorporated before adding the second one.

9. Add half the dry ingredients to the butter and beat on slow, increasing the speed to medium as the dry ingredients incorporate.

10. Add the buttermilk and repeat.

11. Add the remaining dry ingredients and repeat.

12. Gently fold in the blueberries by hand with a large rubber spatula.

13. Scrape the batter into the prepared baking dish and spread to evenly distribute.

14. Spoon the peach mix-in over the cake batter and marble and swirl the cake batter and peach mix-in together.

15. Make the topping by placing the sugar, flour, nuts, spices and salt in a medium sized mixing bowl. Cut the butter into 1/2 inch chunks and sprinkle over the ingredients. Squeeze and break up the butter by hand in the ingredients, until the butter has been incorporated and the toppings start to hold together in pebble side chunks.

16. Sprinkle the topping over the cake batter and bake in the oven for 50-60 minutes, or until a toothpick inserted in the middle of the cake comes out clean (you may have to pick a few spots as you more than likely will hit a blueberry the first time).

This was a big hit.  You could really taste the fruit and it was not sugar sweet like many coffee cakes!

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