Peach 'n Blueberry Coffee Cake
Category: Desserts
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Serves/Makes: 12
Ready in: 1-2 hrs
***Cake***
- 2 cups flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 teaspoon grated orange peel
- 1/2 cup butter or margarine, softened
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 eggs, slightly beaten
- 1 cup fresh or frozen sliced peaches, thawed
- 1 cup fresh or frozen blueberries, thawed
***Glaze***
- 1 cup powdered sugar
- 1/4 teaspoon almond extract
- 4 teaspoons milk
Heat oven to 350 degrees F. Grease a 13" x 9" baking pan. In a large bowl, combine flour, sugar, baking powder, salt and orange peel. Mix well. With pastry blender or fork, cut in butter until crumbly. Add milk, vanilla and eggs. Stir until dry ingredients are moistened. Pour 3/4 of batter into prepared pan. Top with peaches and blueberries. Spoon remaining batter over fruit. Bake for 35-45 minutes or until edges are golden brown. Cool 30 minutes. In a small bowl, blend glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over coffee cake.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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