I don’t know who in the line of history turned cake into a breakfast food, but I applaud them. With no mind for health or social standards, the woman (for it must have been a woman) who made cake for breakfast a thing and turned our childhood dream into reality should be considered a hero. By merely putting the word “coffee” in front of “cake” dessert was transformed into an all-day affair and I’m not complaining. Neither are my children who are, as we speak, very excited about the prospect of cake for breakfast all week.
You probably wouldn’t want to make cake for breakfast every week, but the occasion of Easter brunch or breakfast with Mom, or even a long meeting at work would be the perfect occasion for a moist, sugar and fruit laden treat to start your day off right. Whatever the case may be when whipping up this easy coffee cake, make sure someone else is willing to be there to eat it with you. It shouldn’t be difficult to find volunteers.
This blueberry peach coffee cake is pretty simple to put together. No harder than making muffins really. The addition of fruit makes this a great way to lighten up the heavy sweetness and add little pops of juicy color. If you want to get really crazy, substitute the milk in the icing for rum and make this delicious breakfast one just for the adults!
Here are more great brunch recipes!
- Walnut Chocolate Chip Yeast Rolls
- Muffin Tin Egg Sardou
- Best Bloody Mary Mix
- Overnight Monkey Bread
- Spring Frittata
- 1 cup sugar
- ½ cup 1 stick butter, softened
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon apple pie spice
- 1 cup chopped peaches fresh or frozen
- ½ cup blueberries fresh or frozen
- 1 cup brown sugar
- ½ cup chopped walnuts
- ½ teaspoon cinnamon
- ½ cup confectioner’s sugar
- 2 Tablespoons milk
- Preheat your oven to 350 degrees. Grease a bundt pan well and set aside.
- With an electric mixer, cream the butter and sugar together until light and fluffy. Add in the eggs, one at a time, and beat until well incorporated. Add in the sour cream and the vanilla and mix well.
- In a small bowl mix together the flour, baking soda and powder, salt and apple pie spice. With the mixer at low speed, gradually add in the flour mixture ( the batter will be stiff). Stir in the peaches and blueberries.
- In a small bowl, combine the crumb topping ingredients. Pour half of the cake batter into the greased bundt pan and the sprinkle with half of the crumb topping. Repeat with the remaining batter. Bake the cake for 45-55 minutes or until a toothpick comes out clean.
- Use a thin bladed knife to loosen the cake from the sides of the pan and then invert onto a serving dish. Whisk the icing ingredients together well and then drizzle over the cake just before serving.
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