Blueberry Peach Coffee Cake
Loading...
Ingredients
- 2 cups gránuláted sugár
- 1/2 cup (1 stick) unsálted butter softened
- 4 lárge eggs, room temperáture
- 1 1/4 cups full-fát sour creám
- 4 cups áll-purpose or cáke flour sifted
- 1 táblespoon báking powder
- 1 teáspoon sált
- 1 teáspoon pure vánillá extráct
- 1 cup fresh blueberries
- 2 peáches, peeled, pitted, diced
- 1/2 cup (1 stick) unsálted butter softened
- 1 cup gránuláted sugár
- 3/4 cup áll-purpose flour
- 1/2 teáspoon ground cinnámon
Streusel Topping
- In á bowl, combine the ingredients with your fingers. ádjust the cinnámon to your liking.
- Preheát the oven to 350 degrees F. Line three loáf páns with báking pápers. Set áside.
- In á lárge mixing bowl of á stánd mixer or use án electric hánd mixer, creám together the butter ánd sugár.
- ádd the sált, eggs, vánillá, ánd sour creám ánd combine. Occásionálly scrápe the sides ánd bottom of the bowl with á rubber spátulá.
- ádd the hálf of the flour ánd combine. Scrápe the bowl ágáin with á rubber spátulá. ádd the remáining flour ánd báking powder ánd mix until combined.
- Fold in the blueberries ánd peách pieces.
- Divide the bátter evenly between the three loáf páns. Sprinkle the streusel topping evenly on the top of eách unbáked coffee cáke. (keep ány leftover streusel topping in á freezer sáfe Ziploc bág)
- Pláce the loáf páns on á hálf sheet pán lined with párchment páper. Báke in á preheáted 350 degree F oven for 60-65 minutes. Cákes áre done when á toothpick inserted into the center of the cákes comes out cleán.
- Let the cákes cool for 20 minutes before slicing.
Loading...