Peach 'n Blueberry Coffee Cake Recipe

ingredients

Cake
2 cups flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoon grated orange peel
1/2 cup butter or margarine, softened
1 cup milk
1 teaspoon vanilla extract
2 eggs, slightly beaten
1 cup fresh or frozen sliced peaches, thawed
1 cup fresh or frozen blueberries, thawed

Glaze
1 cup powdered sugar
1/4 teaspoon almond extract
4 teaspoons milk

directions

Heat oven to 350 degrees F. Grease a 13" x 9" baking pan.

In a large bowl, combine flour, sugar, baking powder, salt and orange peel. Mix well. With pastry blender or fork, cut in butter until crumbly. Add milk, vanilla and eggs. Stir until dry ingredients are moistened.

Pour 3/4 of batter into prepared pan. Top with peaches and blueberries. Spoon remaining batter over fruit. Bake for 35-45 minutes or until edges are golden brown. Cool 30 minutes.

In a small bowl, blend glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over coffee cake.

nutrition data

287 calories, 9 grams fat, 47 grams carbohydrates, 4 grams protein per serving.

reviews & comments

momma3 REVIEW:
May 27, 2009

I halved the recipe and made it in an 8x8 pan; however I still used 1 cup each of the fruit. I also used cinnamon instead of orange peel. I wanted it to have a crumb topping (isn't that the best part of coffee cake?) Here is the topping recipe: 4 tab. sugar, 4 tab. flour, 1 teas. cinnamon, 2 tab. melted butter (mix together), then I just put it on top before I popped it in the oven. I still did the glaze frosting, but right before I was going to serve it. I turned out perfect and was very delicious. (I still cooked it for about 35 minutes.)

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