Peach and Blueberry Coffee Cake
Most of the time, when I get a peach coffee cake I find the peach flavor to be lackluster. Weak soggy peaches that have sunk to the bottom of the cake disappoint me. I flipped that around by first cooking the peaches in the beginning of the recipe, to help concentrate the flavor and then a bit of thickener (cornstarch or tapioca flour) to thicken the peaches and keep them from sinking to the bottom. Basically I create a simple peach pie filling ahead of time, to marble into the cake. It may sounds fussy but it’s worth the trouble once you take a bite of this marvelously moist coffee cake.
Estimated Nutrition (whole recipe, rough)
Counts 14 of 17 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Peach | 1 medium (150g) | 59 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
| Spelt | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 medium ripe peaches
- 1/2 cup (110 g) dark brown sugar
- 1 vanilla bean or 2 teaspoon vanilla extract
- 1 tablespoon cornstarch or tapioca flour
- 1 tablespoon cold water
- 3 cups (390 g) sprouted Spelt flour (see note above for substitutions)
- 1/2 cup (65 g) almond meal (ground almonds)
- 4 teaspoons baking powder
- 1 teaspoon sea salt
- 1/2 cup (115 g or 1 stick) unsalted butter at room temperature
- 1 1/2 cups (300 g) white granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract (optional)
- 2 large eggs
- 1 cup buttermilk
- 4 cups (2 pints or 630 g) blueberries
- 2/3 cups (115 g) maple sugar or dark brown sugar
- 1 cup (130 g) sprouted Spelt flour
- 1/2 cup (55 g) chopped pecans or almonds
- 2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 1/2 cup (115 g or 1 stick) cold unsalted butter