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
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 flour
1 tsp. ground cinnamon
pinch of salt
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.
For the Fruit
2 1/2 pounds peaches and nectarines, pitted and cut into 1/2-inch thick wedges and 1 cup blueberries
5 Tbsp. peach brandy
4 tsp. lemon juice
6 Tbsp. plus 1/3 cup Organic Turbinado Sugar
1/3 cup Panko bread crumbs finely crushed (I placed them in a baggie and rolled a rolling pin over them)
Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and spray with Pam.
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.
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.
For the Cake
1/2 cup butter, softened
1 cup Organic Turbinado Sugar
2 large eggs
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2/3 cup almond milk
1 tsp. vanilla extract
1/4 tsp. almond extract
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.
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.
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.
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.
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