Blueberry Peach Coffee Cake for #FarmersMarketWeek
Welcome to #FarmersMarketWeek! We're taking the full week to share beautiful recipes with you inspired by ingredients that you can enjoy at your local Farmer's Markets; and this is the perfect time of year to really let the fresh fruits and veggies shine. There are some beautiful ingredients I have been picking up each week at our local markets and farms, and I can't wait to see what the other participating bloggers are serving up for inspiration!
Come see all of these beautiful recipes, highlighting fresh fruit and vegetables!
Monday's Farmers Market Week Recipes:
- Air Fryer Kale Chips by Blogghetti
- Blueberry Peach Coffee Cake by Making Miracles
- Brown Butter Peach Scones by The Spiffy Cookie
- Corn and Tomato Salad by A Kitchen Hoor's Adventures
- Fresh Peach French Toast Casserole by Our Sutton Place
- Grandma's Banana Cake by Family Around the Table
- Grilled Double Cherry Naan Bread Dessert by The Freshman Cook
- Grilled Zucchini Pesto Pizza by Jolene's Recipe Journal
- Kohlrabi and Radish Slaw by Savory Moments
- Mexican Street Corn Salad by Books n' Cooks
- Parmesan Roasted Spaghetti Squash by Intelligent Domestications
- Peach and Strawberry Salad by A Day in the Life on the Farm
- Peach Upside Down Cake by Red Cottage Chronicles
- Shrimp Salad with Bibb Lettuce, Tomatoes, and Peas by Karen's Kitchen Stories
- Skillet Lemon Parmesan Chicken with Zucchini and Squash by Hezzi-D's Books and Cooks
- Tart Apple Galette with Cinnamon Crumble by Cheese Curd In Paradise
- Watermelon Salsa by Kate's Recipe Box
- Zucchini and Tomato Tian by Palatable Pastime
Blueberry Peach Coffee Cake
1/2 cup (1 stick) butter, softened
1/2 cup sugar
1/2 cup firmly packed light brown sugar
2/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup (1 stick) butter, softened
3/4 cup sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 large fresh peaches, sliced
1 cup fresh blueberries
- Preheat your oven to 350 degrees and prep a 9" springform pan with baking or nonstick cooking spray and set aside.
- Prepare the streusel topping: in a medium bowl combine both sugars, flour, and ground cinnamon, mixing until evenly combined. Use a fork or spatula press the softened butter into the dry mixture until it is evenly blended in, and resembles wet sand. Set aside.
- To prepare the cake batter, add the softened 1 stick of butter to the bowl of a stand mixer, along with the sugar and whip on medium to high speed until creamy and lightened in color (a couple minutes).
- Blend in the eggs, 1 at a time, scraping down the sides and bottom as needed.
- In a medium bowl combine the dry ingredients: flour, baking powder, and salt. Whisk to combine. Alternate the dry ingredients with milk and add both to the stand mixer with the speed on low until mostly incorporated (do not over mix).
- Finish combining ingredients with a spatula by hand.
- Scrape the cake batter into the prepared springform pan (set the pan on a baking sheet before filling).
- Next arrange the fresh fruit over the top of the cake batter, and then gently sprinkle the streusel topping over the fruit.
- Bake in the preheated oven for about 1 hour and 15 minutes, or until cake is cooked all the way through (check with a skewer; moist crumbs are ok but you should not see any wet batter).
- Allow to cool completely on a wire rack before releasing from the springform pan and serving.
Recipe from The Chef Next Door