This is Amy + Michelle

This is Amy + Michelle

This A.M.

Amy and Michelle became instant friends because of the common interests they share in their love of fashion, food, music and traveling. In This A.M. Amy and Michelle will share recipes, thoughts on eats, their unique fashion style and lifestyles from Toronto to Tampa...... 1,098 miles apart!

Sunday, August 11, 2013

Blueberry Peachy Buttermilk Crumb Cake

It's Sunday morning and I am looking forward to doing some summer baking before the day gets too hot.  I've had a lot on the go lately and I find spending some time in the kitchen is really therapeutic. 
A good time to do some self reflection and to check in, whilst creating yummy treats is always rewarding.  

This make ahead peach and blueberry coffee cake will be a definite favourite recipe and its great for brunch.  I hope you will enjoy it as much as I did!


I like using farmer's market fruits and eggs for baking it really makes a huge difference and it supports your local farmers.
Ontario Peaches
Slicing peaches remind me of Granny Taylor 

Sprinkle peaches and blueberries evenly over the top right before adding the crumble mixture.

Recipe: Blueberry Peachy Buttermilk Crumb Cake

Ingredients:

Crumb Topping:
2/14 cups flour
1 cup packed brown sugar
1 cup unsalted butter (room temp cut into 16 pieces)
21/2 teasp. cinnamon
1 teas pure vanilla extract
1/2 teasp. salt

Buttermilk cake:
2 2/3 cups of flour
1 teasp. baking soda
1 teasp. cream of tartar
1/2 teasp. salt
1 cup of unsalted butter (room temp cut into 16 pieces)
2 cups white sugar
3 eggs (room temperature)
1 teas vanilla extract
1 cup of buttermilk (If you don't have buttermilk make your own by adding 2 tablespoons of vinegar to your milk and let stand for 5 min)
2 cups of fresh blueberries, 6 peaches sliced

Instructions:

Preheat oven 350 degrees
Lightly coat 2 baking pans, 9x9 or 2 loaf pans
Prepare crumb topping by combining all the ingredients in a bowl or mixer bowl.  Mix until it resembles large clumps, set aside in refrigerator until ready to use.

To prepare the buttermilk cake, place dry ingredients into a medium size bowl. Stir to combine and reserve. In another bowl (or mixer) cream together butter and sugar.  Add one egg at a time; add vanilla and mix until smooth.

Add 1/2 of the reserved dry mixture and 1/2 of the buttermilk blend for 30 seconds. Add remaining of dry ingredients and buttermilk and mix until smooth and blended.

Divide batter evenly between 2 pans.  Smooth over top. sprinkle peaches and blueberries evenly over the top.  Lightly press into the batter (slightly submerging)
Crumble any large clups int he crumble mixture and sprinkle evenly over the fruit.

Bake in oven for 55 to 60 minutes, or until crumbs are evenly golden brown and toothpick comes clean when inserted into the centre.
Remove from oven and cool before cutting.



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