
Blueberry Peach Nectarine Coffee Cake

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Blueberries, roasted peaches and nectarines macerated in Peach brandy and thrown into a coffee cake!
ingredients
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serves: 16
For the Streusel Topping:
1/2 cup butter, softened
1/2 cup Organic Turbinado Sugar
1/2 cup firmly packed light brown sugar
2/3 cup all-purpose flour
1 tsp ground cinnamon
pinch of salt
For the Fruit:
1 1/4 pounds peaches, pitted cut into 1/2 inch thick wedges
1 1/4 pounds nectarines, pitted cut into 1/2-inch thick wedges
1 cup blueberries
5 tbsp peach brandy
4 tsp lemon juice
6 tbsp plus 1/3 cup Organic Turbinado Sugar
1/3 cup Panko bread crumbs finely crushed (I placed them in a baggie and rolled a rolling pin over them)
For the Cake:
1/2 cup butter, softened
1 cup Organic Turbinado Sugar
2 large eggs
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 cup almond milk
1 tsp vanilla extract
1/4 tsp almond extract
Servings Per Recipe: 16
Amount per Serving
Calories: 368
- Total Fat: 12.9 g
- Saturated Fat: 7.6 g
- Trans Fat: 0.5 g
- Cholesterol: 53.8 mg
- Sodium: 218 mg
- Total Carbs: 57.4 g
- Dietary Fiber: 2.2 g
- Sugars: 37.4 g
- Protein: 4.4 g
preparation

comments
Mommy_loves_to_cook
October 3, 2011