Peach Elderberry Coffee Cake Recipes

SKINNY BLUEBERRY-PEACH COFFEE CAKE

Steps:

• Preheat oven to 350° F. Lightly coat an 8 x 8 x 2-inch baking pan with nonstick cooking spray; set aside. In a large bowl stir together the 1 cup flour, the cornmeal, lemon peel, baking powder, baking soda, and salt. Make a well in the center of the flour mixture; set aside.
• In medium bowl combine yogurt, egg whites, sugar, honey, and oil. Add yogurt mixture all at once to flour mixture; stir just until combined. In small bowl combine blueberries, peach, and the 1 tablespoon flour; toss gently to coat.
• Spread about half the batter in the prepared baking pan. Sprinkle with the fruit mixture. Spoon mounds of the remaining batter over the fruit mixture, then spread evenly over fruit (the batter may not completely cover the fruit).
• Bake about 40 minutes or until coffee cake is golden brown and a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 30 minutes. Serve warm.

PEACH ELDERBERRY COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat 1/2 cup plus 6 tablespoons butter, 3/4 cup brown sugar, and white sugar together in a large bowl with an electric mixer until light and fluffy. Beat in eggs, honey, lemon juice, and vanilla extract until smooth.
• Sift 3 cups flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl; beat into butter and sugar mixture until incorporated. Beat in milk until smooth batter forms. Fold in elderberries and peaches just until combined. Spread batter evenly into prepared baking dish.
• Whisk 1 cup brown sugar and 1/2 cup flour together in a separate bowl. Cut in 1/4 cup butter until mixture resembles coarse crumbs; sprinkle over batter.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

PEACH COFFEE CAKE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, cream together 1 cup sugar and 1/2 cup butter. Beat in sour cream, vanilla, and eggs. Mix in flour, baking powder, baking soda, and salt. Spread 1/2 the batter into the baking pan. Layer with peaches, and top with remaining batter.
• In a small bowl, mix 1/4 cup flour, 1/4 cup sugar, pecans, and cinnamon. Cut in cold butter until the mixture resembles coarse crumbs. Sprinkle evenly over the batter.
• Bake 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

BLUEBERRY PEACH COFFEE CAKE

Steps:

• Preheat oven to 400 degrees.
• Drain peaches and blueberries. Spread fruit on paper towels to drain.
• Combine sugar, flour and cinnamon in a small bowl. Cut in butter and set aside.
• Mix muffin batter as directed, except do not fold in blueberries. Spread batter in a greased 8 inch square pan.
• Top with drained blueberries and peach slices. Sprinkle the cinnamon mixture over the fruit.
• Bake for 25 minutes or until golden brown.

PEACH COFFEE CAKE (SWEET DOUGH)

Steps:

• This dough is a basic sweet dough. I use it for cinnamon rolls and monkey bread, as well. Combine the milk, yeast, and sugar in a mixing bowl. Let stand for 2 minutes to proof the yeast. Add the egg, butter, nutmeg, salt, and half of the flour. Mix until smooth, then beat for 2 minutes. Stir in enough of the remaining flour to make a soft dough.
• Turn dough onto floured surface and knead just enough to smooth the dough and thoroughly combine ingredients. Kneading makes gluten, so don't overdo it, or you'll lose tenderness. Place in a greased bowl, cover and let rise until doubled, about 1 1/2 hours.
• To assemble, punch the dough down, and divide in half. Roll the dough into discs and spread into the greased pans. Cover and let rise in the pan until doubled, about 1 1/2 hours. Meanwhile, mix the sugars and cinnamon in a bowl. Canned peach slices are usually too thick. Slice them as necessary to get reasonably thin pieces, about 1/2 inch.
• When the cakes are risen, brush the dough with melted butter, and sprinkle with a mixture of sugars and cinnamon. Spread peaches over the top, covering as much dough as possible, and then sprinkle again with the sugar and cinnamon mix. You want a good, thick coating of sugar, to glaze the top.
• Bake in a 350-degree Fahrenheit oven for 20-25 minutes. The coffee cakes should be golden around the edges, but somewhat pasty where risen between the peach slices. Let cool for at least 15 minutes.