Nothing will get you going like fresh coffee cake. Well, maybe what I mean is nothing gets me going like fresh coffee cake. Anyhow – this recipe is for a fruity, moist coffee cake that will pair perfectly with your AM cup of tea or coffee.
The recipe calls for peach butter – an unusual ingredient and the entire inspiration for the dish. We picked it up at a roadside farm stand. It’s not unlike apple butter in consistency, but has a delicious peachy sweetness. You can find peach butter at farm stands and gourmet shops, like Dean and Deluca. Or just substitute apple butter or applesauce if you can’t find it.
Blueberry & Peach Coffee Cake
1 cup whole wheat pastry flour
1 cup white flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. vanilla extract
2/3 cup light agave nectar
1 Tbl. canola oil
1 cup peach butter
3/4 cup plain soy milk
2 cups thawed, unsweetened frozen blueberries
1/2 cup dried blueberries
1/3 cup sliced almonds
2 tsp. raw sugar (two packets will work, too)
Preheat oven to 350 and spray a loaf pan with nonstick spray.
Sift together all dry ingredients (flours, baking powder, baking soda and cinnamon) in a large bowl. Set aside and in a second bowl, combine vanilla, salt, agave, oil, peach butter and soy milk. Add wet ingredients to dry bowl and mix by hand until just combined. Don’t overwork.
Fold in all blueberries and almonds. Pour batter into prepared loaf pan and bake for 35 to 45 minutes, until toothpick comes out clean. As soon as you pull the coffee cake out of the oven sprinkle with raw sugar crystals.
Allow to cool in pan for 10 minutes. Slice and serve with warm beverage… like coffee or tea.
Note: If you can’t find dried blueberries (we get them at Trader Joe’s or Whole Foods), just substitute dried cherries or cranberries, which are available at almost any grocery store.