August 05, 2011

Blueberry Peach Nectarine Coffee Cake

I had a tray full of peaches and nectarines on my counter and a huge container of blueberries in my fridge.  The possibilities were endless!  My conversation with myself went sort of like this:


Self: "What do you want to see come of these delicious fruits?:


Me: "Hmmm, there are so many possibilities.  You know, I bookmarked a delicious looking Peach Blueberry Coffee Cake that was on Ryan Bakes.  Boy, that Summer Peach Cake I made was awesome too. I could blend the two together somehow and use up the Almond milk that is sitting in my fridge. I could also use my Organic Turbinado Sugar."


Self: "Well, you better think of something quick because the peaches and nectarines are starting to get smelly."

Me: "Geez, chill out! Pushy much?"


Self: "What can I say? Most of the time you sit at your laptop admiring all of these foodie blogs and never get your butt up and make something for your own blog."

Me: "Hmmm, I wonder what new clothes Victoria's Secret has out for fall?"  "Why are all of the foodie bloggers already making things for fall?" "Should I start making things for fall?" "I feel like I need to enjoy the summer while it lasts." "There will be plenty of time for fall stuff when it gets here."


Self: "HELLO! Coffee Cake!!"

Blueberry Peach Nectarine Coffee Cake
Yield: 8 serving

Ingredients for the Streusel Topping:
  • 1/2 cup butter, softened
  • 1/2 cup organic turbinado sugar
  • 1/2 cup firmly packed light brown sugar
  • 2/3 cup all-purpose unbleached flour
  • 1 t. ground cinnamon
  • Pinch of salt
Ingredients for Fruit:
  • 2 1/2 pounds peaches and nectarines, pitted and cut in to 1/2-inch thick wedges
  • 1 cup blueberries
  • 5 T. peach brandy
  • 4 t. lemon juice
Ingredients for the Cake:
  • 1/2 cup butter, softened
  • 1 cup organic turbinado sugar
  • 2 large eggs
  • 2 cups all-purpose unbleached flour
  • 2 t. baking powder
  • 1/2 t. salt
  • 2/3 cup almond milk
  • 1 t. vanilla extract 
  • 1/4 tsp. almond extract
  • 6 T. plus 1/3 cup organic turbinado sugar
  • 1/3 cup Panko bread crumbs finely crushed
Instructions for the Streusel:
  1. Beat the butter at medium speed with an electric mixer until creamy; gradually add Organic Turbinado Sugar and brown sugar, beating well. Add flour, cinnamon, and salt beat until just blended and set aside.
Instructions for the Fruit:
  1. Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and spray with Pam.
  2. Gently toss blueberries and 24 peach and nectarine wedges with 2 Tbsp. brandy, 2 tsp. lemon juice, and 1 Tbsp. granulated sugar in bowl; set aside.
  3. Cut remaining peach and nectarine wedges crosswise into thirds. Gently toss chunks with remaining 3 Tbsp. brandy, remaining 2 tsp. lemon juice, and 2 Tbsp. granulated sugar in bowl. Spread peach and nectarine chunks in single layer on prepared sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, 20 - 25 minutes. Transfer sheet to wire rack and let peaches cool to room temperature, about 30 minutes. Reduce oven to 350.
Instructions for the Cake:
  1. Beat butter at medium speed with an electric mixer until creamy; gradually add Organic Turbinado Sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
  2. Combine flour, baking powder, and salt; add to butter mixture alternately with almond milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla and almond extract.
  3. Sprinkle the panko crumbs over the blueberries, peaches, and nectarines and stir. Add the fruit mixture to the batter and gently fold in. Pour batter into a greased and floured 10-inch springform pan; top with the roasted peaches and nectarines. Sprinkle pieces of streusel topping over fruit.
  4. Bake at 350 for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is set (a wooden pick inserted in the center will not come out clean). Cool completely on a wire rack (about 1 1/2 hours) and remove from pan. Dust with powdered sugar.

Servings: 1
Calories:  347
Total Fat:  12.9 g
Cholesterol:  53.8 mg.
Sodium:  217.8 mg.
Protein:  4.4 g.

28 comments:

  1. Coffee cake was one of my favorite treats as a kid! I love how you added lots of fruit to yours. I hope you have a lovely weekend!

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  2. Yummy! This would be perfect to eat with a steaming cup of tea... I love this recipe, especially because I love anything baked with fresh fruit! Thanks for sharing this recipe, Dee! Your pictures are really lovely too!

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  3. Thanks for the play by play conversation - nice to see how you came up with this lovely cake! Looks wonderful!

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  4. Wow! You are really good with making sweets with fruits. I LOVE IT. I totally believe you - this looks so delicious. 3 kinds of fruits! I go to this brunch place just to eat their famous blueberry coffee cake. I know you would say "go make one yourself!"..... LOL. I should eh? Have a great weekend Dee!

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  5. This post made me howl with laughter. You crack me up. Love the recipe too. I think your self needs to get my self off the couch to make something this pretty.

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  6. Three tasty fruits can't help but to produce a great tasting coffee cake.

    This is exactly how I look at spices when I'm thinking of which to put together for smoking or grilling meats. Or veggies for that matter.

    Lots of possibilities!

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  7. love the combo of both nectarine and peaches! anything with streusel is extra scrumptious!!!

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  8. LOL! I love that you had a conversation between me and self! Haha! And love the combined cake--a great way to use up fruit!

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  9. Wow, this looks extraordinarily gorgeous. Just fantastic.

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  10. WOW, Dee, that cake looks amazing! That would definitely help this craving for a cake with fruits!
    Deelicious, indeed!

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  11. Glad your self won out because yummmmmmmyyyyy! Great coffee cake!

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  12. Lol too funny. This coffee cake sounds amazing, three of my favorite fruits all in a cake, yes please:)

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  13. Uh, that looks amazing! I want coffee cake! Could you FedEx me some? Pretty please!

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  14. DEEEEE Licious indeed. And I just love the series of photos ending with the empty plates. says it all, for a great recipe!

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  15. OH,YUM! My mouth was watering just reading the title of your post...love, love all the wonderful fruits you've combined!

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  16. What a gorgeous cake, Dee! It looks so moist! And great summer fruits! Love this! (And some of the best conversations I have are with myself!) : )

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  17. I enjoy reading the conversation before you and yourself...;-)
    I think this is perfect for 4 seasons!~

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  18. Glad you found me and I'm happy to find you too. These are beautiful photographs! I'm a new Facebook follower. :)

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  19. Oh, how delicious looking is this?!! Peach brandy you say, how interesting... this must be one tasty coffee cake - beautiful!

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  20. yeah...ummm that looks divine, perfect amount of topping!

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  21. Oh my Dee!! Sounds ridiculously amazing!!! I'll have to try this!! Pictures are incredible!! :)

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  22. Yeah, looks tempting... can't wait to try it out!

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  23. Oooooh! I've been longing for this recipe ever since you mentioned it on facebook. Yum!

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  24. I have also been using blueberries lately. What a nice sounding coffee cake.

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  25. Looks amazing. I love the peach and blueberry combination for the colors and the taste. Yum!

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  26. yes, yes, and yes. :) I can't wait to try this! :)

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  27. THANKS SO MUCH FOR LINKING UP AT WONKA WEDNESDAY!! THIS IS BEAUTIFUL!!!!!!! HOPE TO SEE YOU BACK NEXT WED! XO

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  28. Oh wow, that looks amazing! I love the addition of nectarines and almond which goes so well with peaches!!! This sounds divine and I'll have to try your version next time! I'm SO sorry for my delayed response! I was out of town and am horribly behind on my blogging!!

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Comments make me smile! Thank you for your love :)