If you want to turn a simple coffee cake into something more colorful and Summer-ish, this recipe is perfect for you! This is the best coffee cake for the Summer: with generous amounts of blueberries, apples, and peaches – all together in one cake! The top of the cake is richly covered with crunchy cinnamon crumb topping. Then, it’s drizzled with the vanilla glaze! This is one of the best coffee cakes you’ll ever taste! It’s especially wonderful if devoured the same day it’s baked!
It’s baked in a springform pan, which makes it easy to release the cake and still keep its pretty shape! I like to line the bottom of the springform pan with parchment paper, which ensure even cleaner release from the bottom portion of the pan – see detailed instructions below.
MY OTHER VIDEOSBecause the cake has a crunchy crumb topping, it is at its very best if consumed within several hours after it’s baked and cooled. The streusel keeps its wonderful texture for the first 24 hours – so, if you plan to eat this cake within 24 hours, cool the cake completely, then just loosely cover the cake with parchment paper, leaving spaces for air – this will allow the top of the cake to stay nice and crunchy!
If you plan to store the cake longer than 24 hours, store it in an air-tight container (or wrapped in plastic) at room temperature for 2days, or in the refrigerator for 5 days. Make sure to cool the cake completely before storing it. Keep in mind that the crumb topping loses some of its crunchiness when the cake is stored longer than 24 hours, but it still tastes wonderfully delicious!
Here is a little overview (in photos!) of important steps in the making process of this cake. Fold in some sliced apples and peaches directly into the batter:
Spread the blueberries, remaining apples and peaches on top:
Cover with crumb topping:
The cake should be completely covered with crumb topping. The cake is now ready to be placed in the oven!
And, this is what the cake looks like right out of the oven:
Ingredients
- 3/4 cup or 1 cup brown sugar
- 1 cup all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/2 cup butter, chilled and finely diced
- 2 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 3/4 cup white sugar
- 1/4 cup butter, melted
- 1 egg
- 3/4 cup milk
- 1 teaspoon vanilla
- 2 cups fresh blueberries
- 1 large apple, cleaned cored and cubed
- 2 medium peaches, cored, and cubed
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla
- 1 and 3/4 teaspoons water
Instructions
- Pre-heat oven to 350°F. Line the bottom of 9x3-inch springform pan with parchment paper. Grease the side of the springform with butter or cooking spray.
- In small bowl, mix in crumb topping ingredients (brown sugar, flour, cinnamon, cold butter). Cut in butter with fork or your finger tips until crumbly. Set aside.
- In a medium bowl, mix sifted flour, baking powder and salt.
- In a large bowl, combine 3/4 cup white sugar, melted butter, and egg, and, using electric mixer, beat on medium-high speed until light and fluffy - 1 or 2 minutes.
- Reduce speed to medium, then mix in milk, vanilla just until combined.
- Keeping the mixer speed low, mix in flour mixture, gradually, just until combined. Do not over mix.
- Fold in half the apples and half the peaches into the batter. Do not fold in blueberries in the cake batter.
- Pour the cake batter into the parchment paper lined springform pan. Spread blueberries, remaining apples and peaches over the top of the cake. Top with the crumb topping - it should cover all the fruit.
- Bake about 45 minutes or until the tester inserted in the center of the cake comes out clean.
- Let cool in springform pan on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom of the pan ,and move the cake with the parchment paper attached to its bottom onto a cake plate easily.
- Combine all glaze ingredients in a mixing bowl, and, using spoon or electric mixer, mix until smooth and of the desired thickness. Drizzle over the cake.
can I substitute peach in the jar?
Made this cake and as I have read in some of the others comments that it stays raw and doesn’t bake. Took 3 hours. And after the first 2 hours and it was still raw, I grabbed a spoon and stirred it around in hopes to get it to bake. Seems like it should be a lovely cake, but more like a bad recipe. Sorry, it just doesn’t work. Followed the recipe exactly and I know how to bake.
I am having an issue with doneness as well….the middle of my cake is raw after an hour and my oven is new and just calibrated…maybe my fruit is too squishy??? My batter was dry so I am completely perplexed!
Can I make the batter ahead?
I made this cake yesterday. I baked it for 45 minutes (5 minutes longer than the instructions specified). Unfortunately the center of the cake was totally unbaked. As a matter of fact, only the peripheral 2 inches of the cake was baked. It’s a good thing I only had my immediate family there to witness this. I wonder if adding more eggs or using less milk would solve the problem. Has anyone else had problems with this cake in the past?
Hi Margaret! I found that each oven is different, and the temperature (and the distribution of that temperature across the oven) also varies. 350 Fahrenheit is not always really 350 Fahrenheit. Either way, what I usually do when baking a new recipe is that I insert the tester IN THE CENTER of the cake, as well as towards THE SIDES of the cake to get a feel of how baked the cake is. If the center is obviously under-baked – bake it longer, for a total of 1 hour or even 1 hour 10 minutes, checking the doneness of the cake by inserting a tester in the center of the cake every 10 minutes (after initial 45 minutes of baking). If you look at my photos, where the cake is sliced all the way towards the center – and you can see how completely baked it is in the center. I don’t think it’s necessary to add eggs – just bake it longer.
Could the longer bake time be explained by the size of springform pan used? Do you use the 9 inch or 10 inch for this recipe?
I’m on my second attempt at this cake right now. Had it in 50 minutes and the middle was still raw. Tried another 15 and it was still raw. Just set it for another 15, so we’ll see what happens. If I can get it work, great. I’ll just make a note of how long I baked it. If not, this will be 2 cakes worth of ingredients in the trash…
How much lemon zest? I didn’t see it listed in the ingredients, but was listed in the directions.
I did not use lemon zest in this recipe, but it somehow found its way into instructions – I updated the recipe. However, if you like, you can definitely use lemon zest here – 2 tablespoons. I use it in a lot of similar recipes, like in this one: https://juliasalbum.com/2014/06/lemon-blueberry-bread/
That cake looks incredibly beautiful with all those different colours.
Thank you, Suzzanne!
Hi ! I’m sorry to bother you, but we’d like to bake this beautiful cake for a friend’s birthday this week — only she does not eat gluten anymore, do you know what kind of gluten-free flour would be a good substitute for all-purpose ? Thank you !
There are lots of gluten free flours on the market, here is one: http://www.kingarthurflour.com/shop/items/gluten-free-multi-purpose-flour
However, you can’t just substitute gluten free flour for a regular one – gluten free desserts usually require more ingredients, in addition to gluten-free flour to make them taste great!
This looks gorgeous Julia! What a stunning celebration of summer fruit 🙂 I am a sucker for any kind of crumble topping too, so this cake ticks all the boxes! Lovely photos too – absolutely drool-worthy! x
Thanks, Laura! 🙂