Fruity Coffee Cake

Thanks to everyone else's availability, I've been closing at work lately and having split days off.  It's a horrible schedule for a morning person, and even worse for preparing interesting dinners.  However, I'm not falling asleep during choir rehearsals and I get to have elaborate breakfasts.

Instead of making my apple coffee cake, I decided to blow the last of the canned nectarines on this one.  It wasn't going to be enough to flavor an entire cake, so I added a small container of fresh blueberries for the top half.  I think this makes the cake healthy…ish.  There's fruit in it.  Other than that, it's the same recipe, minus a little sugar because canned fruit is sweeter.  Since that post was five years ago (!), this isn't so much a rerun as a reminder.

Crumb
1/4 C flour
1/4 C quick oats
dash nutmeg
2 Tb sugar
3 Tb butter

1.  Stir together flour, oats, nutmeg, and sugar.  Cut in butter until mixture is crumbly.  Refrigerate until needed.

Cake
1 C flour
1/3 C sugar
2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ginger
1/4 C melted butter
1 egg, lightly beaten
1/4 C milk
1 15 oz can sliced peaches (since you can't buy canned nectarines) drained
1 5 oz container blueberries

1.  Preheat oven to 350º and butter an 8" square or 9" round cake pan.

2.  In a bowl, sift together the dry ingredients.

3.  In a separate bowl, combine butter, egg, and milk.  Stir into dry ingredients until just combined.  Do not over mix, and it's ok if there are dry patches.  Add peaches and stir to distribute.

4.  Pour out batter into baking pan and spread even.  Rinse blueberries, remove any lingering stems, and distribute evenly over top of cake.  Sprinkle top of that with the crumb topping.

5.  Bake for 50 minutes.  Turn off oven and let the pan sit in there another 10 minutes in the residual heat.  Remove from oven and cool completely before trying to turn out, or serve from pan a lot sooner.

Serves 6 to 8

Difficulty rating  π