Peach and Blueberry Coffee Cake
Peach and Blueberry Coffee Cake might be a good recipe to expand your side dish repertoire. Watching your figure? This lacto ovo vegetarian recipe has 287 calories, 4g of protein, and 10g of fat per serving. This recipe serves 12 and costs 46 cents per serving. A mixture of orange zest, salt, powdered sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Recipe Girl. A couple people made this recipe, and 87 would say it hit the spot. From preparation to the plate, this recipe takes around 55 minutes. With a spoonacular score of 21%, this dish is rather bad. Try Blueberry Peach Coffee Cake, Blueberry Peach Coffee Cake, and Blueberry and Peach Coffee Cake for similar recipes.
Servings: 12
Preparation duration: 20 minutes
Cooking duration: 35 minutes
Ingredients:
1/4 teaspoon almond extract
2 teaspoons baking powder
1 cup fresh blueberries
1/2 cup butter
2 large eggs, slightly beaten
2 cups all-purpose flour
1 cup granulated white sugar
1 cup milk
1 1/2 teaspoons finely grated orange zest
1 cup sliced fresh peaches
1 cup powdered sugar, sifted
1 teaspoon salt
1 teaspoon vanilla
Equipment:
oven
frying pan
whisk
bowl
blender
Cooking instruction summary:
1. Preheat oven to 350 degrees F. Spray 13x9-inch pan with nonstick spray.2. In large bowl, whisk together flour, sugar, baking powder, salt and orange peel. Cut butter into mixture with pastry blender until fine crumbs form. Add milk, eggs and vanilla. Stir until well blended.3. Pour 3/4 of batter into the prepared pan. Top with fruit, spreading out evenly.. Spoon remaining batter over fruit.4. Bake 35-45 minutes, until golden brown.5. Cool 30 minutes.6. In a medium bowl, whisk together icing ingredients (add enough milk to create a good drizzle consistency); drizzle over cooled cake.
Step by step:
1. Preheat oven to 350 degrees F. Spray 13x9-inch pan with nonstick spray.
2. In large bowl, whisk together flour, sugar, baking powder, salt and orange peel.
3. Cut butter into mixture with pastry blender until fine crumbs form.
4. Add milk, eggs and vanilla. Stir until well blended.
5. Pour 3/4 of batter into the prepared pan. Top with fruit, spreading out evenly.. Spoon remaining batter over fruit.
6. Bake 35-45 minutes, until golden brown.
7. Cool 30 minutes.
8. In a medium bowl, whisk together icing ingredients (add enough milk to create a good drizzle consistency); drizzle over cooled cake.
Nutrition Information:
