Leite's Raspberry Peach Coffee Cake

By stancec44

This raspberry peach coffee cake melds summer fruits in a classic coffee cake beneath a brown sugar streusel and simple confectioners’ sugar glaze. Perfect for breakfast, dessert, and everything in between. We wait all year for summer so we can make this.

Ingredients

• For the streusel
• 1 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• Pinch salt
• 1 stick unsalted butter (4 oz), cold and cut into small chunks
• For the raspberry peach coffee cake
• Baking spray
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup mild vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon almond or vanilla extract
• 3/4 cup whole milk
• 1 cup fresh raspberries, rinsed and patted dry
• 1 cup peeled and diced fresh ripe but not overripe peaches, from 1 to 2 medium-size peaches (about 1/2-inch dice)
• For the glaze (optional)
• 1 cup confectioners’ sugar
• 1/2 teaspoon almond extract (or substitute vanilla extract)
• 2 to 3 tablespoons whole milk

Details

Preparation time 50mins
Cooking time 125mins
Adapted from leitesculinaria.com

Preparation

Step 1

Make the streusel
1. In a medium bowl, whisk together the flour, light brown and granulated sugars, cinnamon, and salt.

2. Using a pastry cutter, 2 knives, or your fingertips, work the butter into the flour mixture until the texture resembles wet sand.
Make the raspberry peach coffee cake

3. Preheat the oven to 350°F (175°C). Spray a 9-inch (23-cm) springform pan with baking spray. Set the springform pan on a large sheet of aluminum foil and fold the edges of the foil up and around the outside of the springform pan, sealing tightly to prevent leakage.

4. In the bowl of a stand mixer or with a handheld mixer on medium speed, mix the flour, baking powder, salt, oil, sugar, eggs, extract, and milk until the batter is smooth, 1 to 2 minutes.

5. Scrape the batter into the prepared springform pan. Arrange the raspberries and peaches over the batter and sprinkle evenly with the streusel.

6. Bake the coffee cake until the center is set and the streusel is golden brown, 45 to 70 minutes. (The time may vary depending on just how much juice your fruit exudes during baking. A runnier batter will require more time in the oven.)

7. Remove the pan from the oven and run a knife around the inside edge of the pan to loosen the sides of the cake. Let the cake cool in the pan on a wire rack for 20 to 30 minutes.

8. Remove the foil and release the sides from the springform pan. Let the cake cool completely on the rack.

Make the glaze (optional)

9. While the coffee cake is cooling, in a medium bowl, whisk together the confectioners’ sugar, almond extract, and 2 tablespoons milk until smooth, slowly adding more milk, if needed, to achieve a drizzling consistency.

10. Drizzle the glaze over the streusel.
Serve the coffee cake

11. Cut the coffee cake into thick wedges, taking a moment to admire the golden crumb and gorgeous jewel-toned fruit tucked inside, and serve.