Breakfast and Sweet Breads/ Summer

Blueberry Nectarine Coffee Cake

Blueberry Nectarine Coffee Cake (1 of 3)

After a mini-vacation to Phoenix last week, I am definitely ready to attack the last half of the year!  David and I had an amazing time relaxing with my family, and it was the perfect way to re-charge.  I was also lucky (and thankful) to have a partner in crime helping me search for the best coffee in all of Phoenix.  We were definitely well caffeinated that day, and ultimately found two coffee shops we loved!  I can’t wait to share our spots with you soon!  In the meantime, I thought I would share a recipe that really does celebrate the flavors of Summer.  Plus, it conveniently goes well with coffee!  This fresh blueberry nectarine coffee cake combines two sunny and bright flavors with a moist crumb cake, and a cinnamon sugar crust top.

Side note/funny story about the cinnamon sugar crust.  I originally set out to make a crumble top, but I was on the phone when I was making it and mixed up the butter and flour ratios.  Whoops!  It didn’t occur to me until after I sprinkled it on top of the batter, so I decided to bake it anyway.  Rather than a streusel, the cake came out with a hard “shell” of butter, cinnamon, and brown sugar.  How could that be wrong, right?  It tasted so good, that I decided to leave it!  Serves me right for recipe testing while distracted, but this actually turned out pretty darn good!  A little extra butter baked in never hurt anyone, right?

If you want to make a more traditional crumb top, here is what I meant to use!  It is usually a 1:1:1 sugar, butter, flour ratio.

1/2 cup (1 stick) butter, softened, but still firm
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 Tbsp cinnamon

Blueberry Nectarine Coffee Cake

Print Recipe
Serves: 10-12 slices Cooking Time: 60-70 Minutes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup vegetable oil
  • 3/4 cup sugar
  • 2 eggs (room temperature)
  • 3/4 cup whole milk (room temperature)
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries
  • 1 cup chopped/cubed fresh nectarine
  • ---FOR THE TOPPING---
  • 1/2 cup (1 stick) butter, softened, but still firm
  • 1/4 cup flour
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 Tbsp cinnamon

Instructions

1

Pre-heat the oven to 325 degrees, and prepare a loaf pan by spraying it with cooking spray. Set it aside.

2

In a small bowl, sift together the flour, baking powder, and salt. Set it aside.

3

In a separate small bowl, add the topping ingredients - butter, flour, sugars, and cinnamon. Using a pastry blender, fork, or your hands, start mixing and incorporating the ingredients until a rough crumble starts to form. Set it aside.

4

In a large bowl, on medium speed of an electric mixer, beat together the oil, sugar and eggs, until really light and thick. About 3 minutes. Add the dry ingredients in three parts, alternating with the milk and vanilla, beating well after each addition until smooth.

5

Gently fold in the blueberries and nectarines, and pour the batter into the prepared pan.

6

Sprinkle with the crumble topping and bake for 60-70 minutes or until a cake tester or toothpick is inserted into the center and comes out clean.

7

Let cake cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

Notes

If you want to make a more traditional crumb top, here is what I meant to use!  It is usually a 1:1:1 sugar, butter, flour ratio. 1/2 cup (1 stick) butter, softened, but still firm, 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup packed brown sugar, 1 Tbsp cinnamon

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