Description
This Peach and Blueberry Coffee Cake has a great flavor, and baked peaches have a delicious jam-like texture.
Ingredients
- 1 cup All Purpose Flower
- ½ teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- ¼ teaspoons Salt
- ½ cups Unsalted Butter, Room Temperature
- ⅔ cups Granulated Sugar
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- ¼ cups Sour Cream
- ¼ cups Whole Milk
- 2 Large Peaches, Diced
- ⅓ cups Blueberries
Preparation
Preheat oven to 350°F. Butter a 9-inch baking pan and set aside.
In a large bowl, sift all dry ingredients: all-purpose flour, baking powder, baking soda, and salt. Set aside.
In another mixing bowl, using a spatula, mix together softened butter and granulated sugar until smooth. Add eggs and vanilla extract and whisk. Add sour cream and milk and whisk again.
Add dry ingredients to the mixture. Using a spatula, fold ingredients together until well combined.
Pour the batter in the baking pan and top with diced peaches and blueberries. Bake at 350°F for about 35–40 minutes or until a toothpick comes out clean. Remove the cake from the oven and let it cool off for about 10 minutes, then remove from baking pan and let it cool off completely on a wire rack.
