Blueberry and Peach Crumb Coffeecake

Boy, do I love crumb cake. Ok, I love the crumbs best. And the fruit. And the moist cake. It isn’t my fault if some of the boulder-sized crumbs fell off the cake, is it?

Ingredients:

Crumb topping:

1 stick butter, melted

½ cup white sugar

½ cup brown sugar, packed

Pinch salt

½ teaspoon cinnamon

½ teaspoon vanilla

1¼ cups all-purpose flour

Cake:

½ stick butter, softened

½ cup white sugar

1 egg

½ teaspoon vanilla

½ cup sour cream

1 cup plus 1 Tablespoon flour, divided

¼ teaspoon baking soda

½ teaspoon baking powder

Pinch of salt

¾ cups fresh blueberries

3 small or 1 large peach, chopped

Glaze:

1 cup powdered sugar

½ teaspoon vanilla

2 Tablespoons milk or water

Directions:

Preheat oven to 350 F. Spray an 8x8 cake pan with cooking spray. Dust with a little powdered sugar or flour.

First, make the crumb. Pour the melted butter into a small mixing bowl. Add the sugars, salt, cinnamon and vanilla. Stir until the sugars are pretty much dissolved. Add the flour a bit at a time and mix. Pat the crumb mixture into one mass at the bottom of the bowl and leave until ready to use.

For the cake, cream the butter and sugar together with a mixer until light. Add the egg, vanilla and sour cream and mix again.  Add the 1 cup flour, baking soda, baking powder and salt. Mix well. Dust the blueberries with the 1 T flour and then add the blueberries and peach chunks and stir in by hand.

Place the cake batter into the prepared pan. Break the crumb topping mixture into large (1/2 pieces) and plunk down over the batter. Don’t worry if the crumbs aren’t all the same size-they still taste great. Bake for 40 or so minutes until a toothpick comes out with no batter on it and the crumbs are a toasty golden brown. Check on the cake and turn the pan after 25 minutes-your oven might be different than mine.

While the cake is baking, make the glaze by adding the powdered sugar to a small bowl, adding the milk or water and then the vanilla. Stir until smooth and set aside.

When cake is done, let cool and then drizzle glaze over the top. Try not to eat the whole thing in one sitting.

Get creative on me: This is a lot of fruit and a lot of crumb with very little cake. In my world, the cake is simply a binding agent for the rest of the goodness. By all means, use half a batch of crumbs, go light on the fruit, substitute your favorite fruit or leave the fruit out entirely.