Monday, July 27, 2015

Apple, Blueberry, Peach Coffee Cake

Hello to this Amazing Coffee Cake! We recently met a family with kids(!) who live down the street(!) by the park(!) and pool(!) we frequent! They just moved in (like us) and will be Wharton people as well! Our kids get along well and we are excited that we have new friends. I made them this amazing coffee cake as a moving-in gift. I did not use a springform pan, instead I just used pie tins and there was enough for two! So my family got a nice breakfast treat, as well.

Apple, Blueberry, Peach Coffee Cake

Crumb Topping
- 3/4 cup brown sugar
- 1 cup flour
- 3/4 tsp. cinnamon
- 1/2 cup butter, diced

Coffee Cake
- 2 cups flour
- 2 tsp. baking powder
- 1/8 tsp. salt
- 3/4 cup sugar
- 1/4 cup butter, melted
- 1 egg
- 3/4 cup milk
- 1 tsp. vanilla
- 2 cups blueberries
- 1 large apple, cubed
- 2 medium peaches, cubed

Vanilla Glaze
- 1/2 cup powdered sugar
- 1/4 tsp. vanilla
- 2 tsp. water

1. Pre- heat oven to 350 degrees and grease your pie tin.
2. In a small bowl, mix all your crumb topping ingredients together and set aside
3. In a medium bowl, sift your flour, baking powder and salt together.
4. In your Kitchenaide mixing bowl, combine sugar, butter, egg, mix until fluffy (1-2 minutes).
5. Mix in vanilla and milk.
6. On low setting, slowly add your flour mixture to the mixer.
7. Fold in half of the cubed apples and peaches.
8. Pour into your pie tin(s).
9. Sprinkle blueberries on top and rest of your apples and peaches. Add your crumb topping.
10. Bake for 50 minutes.
11. Let cool completely.
12. Combine all vanilla glaze ingredients and drizzle on top of coffee cake.

 Crumb Topping

 Peach and apples with batter

 Coffee Cake with blueberries, rest of peaches and apples and crumb topping

 Apple, Blueberry, Peach Coffee Cake

 ... just needs some French press!


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