Raspberry Peach Crumb Coffee Cake
This Raspberry Peach Crumb Coffee Cake is perfect for brunch or even dessert! You can use fresh, frozen or canned fruit for this deliciously moist butter crumb cake!
Servings: 8
Calories: 461kcal
Ingredients
- 2 Eggs
- 1.5 tsp. Baking Powder
- 2 cups Flour for flour mixture
- 2 Tbsp. Flour for 3/4 cup of flour mixture
- 1 cup Granulated Sugar
- 1/2 tsp. Cinnamon
- 1/4 tsp. Salt
- 12 Tbsp. Butter separate into 11 Tbsp. for mixture & 1 Tbsp. for crumb topping
- 29 oz. Peaches halved or sliced
- 1/2 cup Raspberries
- 1/2 cup Powdered Sugar
- 4 Tbsp. Milk 1-2 Tbsp. for glaze & 1-2 Tbsp. milk for those who used fresh peaches instead of canned peaches
Instructions
- Preheat oven to 350 degrees. Spray a 9" springform pan with non-stick cooking spray.
- In a small bowl, mix eggs and baking powder. Set aside.
- In a large bowl, combine 2 cups flour, sugar and cinnamon until well mixed. Cut 11 Tbsp. butter into mixture. Set aside 3/4 cup of the flour mixture.
- In remaining flour mixture, beat egg mix and salt. Combine well on low speed. Beat in 2 Tbsp. peach juice from can. If you used fresh peaches, beat in 2 Tbsp. milk instead. Spread batter into prepared springform pan.
- Arrange peaches around the outer edge of the batter. Fill the center of the batter with the raspberries.
- Taking reserved 3/4 cup of the flour mixture, add another 2 Tbsp. of flour. Cut in remaining 1 Tbsp. of butter until large crumbs form. Spread crumbs over the top of fruit and batter.
- Bake for 45- 55 minutes until a toothpick inserted near the center tests clean. Cool in pan for 20 minutes. Remove outer ring of springform pan and cool completely.
- For glaze, mix powdered sugar and 1 Tbsp. of milk. If necessary, add the additional Tbsp. of milk until it reaches drizzling consistency. Drizzle over cool cake.