Blueberry and Peach Coffee Cake
Sayre Mansion Coffee Cake
Blueberry & Peach Coffee Cake
Serves 8 to 10
Preparation time: 25 minutes
Bake time: 1 hour and 20 minutes
Streusel topping ( recipe follows)
½ cup butter, softened 2 cups peeled ,sliced ripe peaches
1 cup granulated sugar 1 cup fresh blueberries ( you may substitute blackberries
2 large eggs or 3 medium eggs or raspberries)
2 cups all purpose flour Garnish: Fresh berries, and sliced peaches . You may
2 teaspoons baking powder dust with confectioner’s sugar.
½ teaspoon salt Zest 1 large lemon to add to top of cake once the cake
2/3 cup milk ( whole or 2 %) is removed from oven , while still warm.
2 teaspoons Vanilla extract
Preheat the oven to 350 degrees and prepare the streusel topping. Grease and flour one 9 inch springform pan.
Beat butter at medium to low speed with an electric mixer until creamy, gradually add granulated sugar, beating well, Add eggs, 1 at a time, beat until blended.
Combine your flour, baking powder, and salt into a separate bowl , whisk to mix. Add to butter mixture alternately with milk until all is combined. Stir in vanilla. Pour batter into the prepared pan.
Top with peach slices and berries. Pinch off small amounts of the streusel topping and drop over fruit.
Bake for 1 hour and 20 minutes ( depending on your oven) or until center of the cake is set. Use wooden toothpick test to assure it is done. Now sprinkle the zest over the cake and allow time to Cool completely on a wire rack. Dust with powdered sugar. You may also garnish with additional peach slices and berries, if desired.
10 minute prep time
Makes 1 ½ cup of streusel mix 1 cup all purpose flour
½ c. butter, softened 1 teaspoon ground cinnamon
½ cup granulated sugar ½ teaspoon nutmeg
2/3 cup brown sugar (½ cup of chopped pecans, Optional)
Beat at medium speed with electric mixer until creamy; gradually add both sugars, beating well. Add flour, cinnamon, and nutmeg: just barely mix through. It will be used as a topping so lumps are fine just mix in all flour completely.