Peach and Blueberry Coffee Cake

June 20, 2012

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I cannot believe I have the nerve to post this recipe on a day that is forecast to have record breaking high temperatures. Baking is the very last thing I want to do in hot weather. Ug. The heat of summer has barely begun and, already, I’m over it.  I think I’ll stay inside all day, hiding from the sun and snacking on the remains of this cake. It is pretty amazing- a breakfast cake that tastes more like dessert. I don’t know why it has to be so confusing. But it’s absolutely delicious. The cake is sweet and light, and the fruit makes a perfect tangy companion. I’ll enjoy my fruit cake with the blinds drawn and the AC blasting, and let my mind travel to cooler climates.

Ingredients:
Adapted from Savory Sweet Life

3 tablespoons melted butter
1/4 cup brown sugar
2 teaspoons cinnamon
2 peaches, sliced thinly (I actually used nectarines)
1 cup fresh blueberries
1/2 cup butter, room temperature
1/2 cup sugar
2 eggs
2 teaspoons vanilla
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup lemonade (or orange juice) 
1 1/2 cups all purpose flour

Directions: Preheat oven to 350 degrees. Grease a casserole pan, pie pan, or tart dish with non-stick spray.

In a small bowl combine the 3 Tablespoons melted butter, brown sugar, and 1 teaspoon cinnamon to make the sauce for the base of the pan. Pour the sauce into the cake pan and spread using a pastry brush or spoon.

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Line your cake pan with the peaches and then with the blueberries.

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Now, make the cake. In a large mixing bowl, cream butter and sugar together. Add the eggs and vanilla. Gradually add 1 teaspoon cinnamon, baking powder, salt, lemonade and flour. Mix until well combined, scraping down the sides and bottom down periodically.

Pour the cake batter over top of the fruit and spread the batter evenly.

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Bake for 45 minutes to one hour (until done). When cake is done, allow the cake to sit on the counter top for 10 minutes. Loosen the sides of the pan with a knife and flip it onto a large plate. (Be sure to flip quickly so that the cake doesn’t fall apart!)

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Allow to cool for a minute or two before serving.

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The cake is as light as a cloud, just like coffee cake should be.

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Slice and serve plain or add a dollop of yogurt or fresh whipped cream.

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Other posts you may enjoy:

  1. Spiced Sour Cream Coffee Cake
  2. Blueberry Morning Coffee Cake
  3. Lemon Curd and Blueberry Ribbon Cake
  4. Old Fashioned Pound Cake
  5. Pumpkin Cake with Cream Cheese Frosting

{ 5 comments… read them below or add one }

Campbell June 24, 2012 at 11:49 am

This looks amazing. I want!

Reply

Homer June 21, 2012 at 9:24 am

O-M-G!

Reply

Julia {The Roasted Root} June 20, 2012 at 6:20 pm

LOL, I always seem to bake on the hottest day ever, too…Baking while sweating is just wrong, but I seem to do it more often than not ;) Your cake looks freaking awesome…there’s just something about upside-down fruit cakes that warm my heart, and I LOVE peaches and blueberries. Great thinking!

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Jen @ Keepitsimplefoods June 21, 2012 at 7:46 am

Julia, it sounds like you are a woman after my own heart!

Reply

Aparna B. @ Not A Leaf June 20, 2012 at 9:52 am

Ooh the fruit looks so beautiful in your pie dish! Also, that pie dish is gorgeous! I am always so impressed with these kinds of cakes where you put everything on the bottom, then when you do the “big flip”, it looks soooo pretty! This sounds delicious and refreshing for summer. And I’m with you. I do NOT like hot weather and these record-breaking temps already have me tired of it!

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