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apple blueberry peach coffee cake

Apple, Blueberry, Peach Coffee Cake

Apple, Blueberry, Peach Coffee Cake - a perfect Summer cake. Luscious crumb topping is made with brown sugar and cinnamon and sprinkled on top of fruit and berries. Topped with the vanilla glaze. 

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 servings
Calories 383 kcal
Author Julia

Ingredients

Crumb Topping

  • 3/4 cup brown sugar
  • 1 cup all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 cup butter chilled and finely diced

Coffee cake

  • 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 blueberries fresh
  • 1 apple large, cleaned cored and cubed
  • 2 peaches medium, cored, and cubed

Vanilla Glaze

  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla
  • 1.75 teaspoons water

Instructions

  1. 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.

Crumb topping:

  1. 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.

Coffee Cake

  1. In a medium bowl, mix sifted flour, baking powder and salt.
  2. 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.
  3. Reduce speed to medium, then mix in milk, vanilla just until combined.
  4. Keeping the mixer speed low, mix in flour mixture, gradually, just until combined. Do not over mix.
  5. Fold in half the apples and half the peaches into the batter. Do not fold in blueberries in the cake batter.
  6. 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.
  7. Bake about 45 minutes or until the tester inserted in the center of the cake comes out clean.
  8. 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.

Vanilla Glaze:

  1. 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.
Nutrition Facts
Apple, Blueberry, Peach Coffee Cake
Amount Per Serving
Calories 383 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 45mg15%
Sodium 143mg6%
Potassium 226mg6%
Carbohydrates 64g21%
Fiber 2g8%
Sugar 37g41%
Protein 4g8%
Vitamin A 500IU10%
Vitamin C 4.7mg6%
Calcium 73mg7%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.