Blueberry Peach Coffee Cake
A special treat for a special brunch! Great for Easter and Mother's Day!
Servings: 16 servings
Calories: 291kcal
Ingredients
- 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
Crumb topping:
- 1 cup brown sugar
- ½ cup chopped walnuts
- ½ teaspoon cinnamon
Icing:
- ½ cup confectioner’s sugar
- 2 Tablespoons milk
Instructions
- 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.
Nutrition
Calories: 291kcal | Carbohydrates: 44g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 216mg | Potassium: 128mg | Sugar: 31g | Vitamin A: 330IU | Vitamin C: 1.2mg | Calcium: 52mg | Iron: 1.1mg