Sometimes life and circumstances beyond my control collide in such a way I’m left feeling overwhelmed, exhausted, and anxious. This pretty much sums up the last two weeks spilling over to this week, too. Last Tuesday my youngest sister gave birth to her second son and I was busy caring for my nephew for a couple days. Then, my husband with our kids left for Ohio and Michigan for a family reunion while I stayed behind. Initially I stayed behind because of my sister’s pregnancy but then, my sister stationed in Germany was able to fly home and my other sister from Spokane is also arriving soon. This will be the first time my five siblings and I have been altogether since my dad passed away six months ago. For those of you who have been following my journey of having my mom move in with s on Everyday Alice, then you know it’s been a difficult transition for me. And if this week wasn’t already busy enough, we decided to unexpectedly make an offer on a bigger house to accommodate our growing family better. With mom living here now, one bathroom will not do for a family of six people, not to mention we are a bit cramped. As a result I’ve been spending practically zero time on my computer and all my time working on clearing blackberry brambles, laurel bushes, de-cluttering, and cleaning the house. Who knew getting a house ready to sell was so much work!?
Last week I wanted to share with you this recipe for Peach Blueberry Coffee Cake but was too tired to write after the physical demands of intensive yard work. But today I’m taking a short break before getting into my grubby clothes to get this recipe to you before going outside to cut more laurel hedging. This coffee cake uses fresh peaches and blueberries and goes quite nicely with a cup of coffee or tea. It’s not too sweet and can be served warm or cold. I hope you’ll enjoy it as much as we do!
- 3 tablespoons melted butter
- ¼ cup brown sugar
- 2 teaspoons cinnamon
- 2 peaches, sliced thinly
- 1 cup fresh or frozen blueberries
- ½ cup butter, room temperature
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup orange juice
- 1½ cups all purpose flour
- Preheat oven to 350 degrees. Grease a casserole pan with non-stick spray. In a small bowl combine the melted butter, brown sugar, and 1 teaspoon cinnamon to make the sauce for the base of the pan. Cover the base of the cake pan with the sauce using a pastry brush. Starting from the outside perimeter and working your way towards the center, line your cake pan with the peaches and then with the blueberries. CAKE: In a medium-large mixing bowl, cream butter and sugar together until light – approx. 3 minutes. Add eggs one at a time and vanilla. Gradually add 1 teaspoon cinnamon, baking powder, salt, orange juice and flour. Mix well for 3 minutes scraping the sides and bottom down half way through. Add cake batter to the top of peaches and spread the batter evenly. Bake for 1 hour or until done. When cake is done, allow the cake to sit on the counter top for 10 minutes. Loosen the sides of the pan with a knife and flip it onto a plate. Serve warm or room temperature. Enjoy!
Thanks for your share here, was quite useful to read.
Thanks for your share here, was quite useful to read.
So much deliciousness in one cake! Gorgeous photos and gorgeous and delectable cake!
Glad you enjoyed the cake Sarah. The Plum Tart in the cookbook is fantastic and plums are in season right now.
I was looking for a perfect dessert with fresh peaches and blueberries, and I found it here! I made it for my family on Sunday and for guests the day after. Thanks so much for sharing this delicious recipe … I enjoyed it so much that I have ordered a copy of your cookbook!
Hi guys, i have tryed this recipe. Its too good. i would strongly recommend to u all.
Check this recipe too ….. Red Velvet Cake Recipe
I made this recipe for a neighborhood Saturday morning coffee. We knew we would have somewhere between 20 – 40 people. So I doubled the recipe and used a 9 x 13 glass pan, my peaches were fresh frozen (no sugar added, just sliced peaches in a ziploc and into the freezer), and I added Trader Joe’s pumpkin pie spice to the batter. I also used dk. brown sugar instead of white. I made a second coffee cake using granny smith apples and dried cranberries. Everyone had seconds and they want the recipes, it was really good. I will use this recipe again and again. Hint: if you are going to use a 9 x 13 glass pan, as I did, and mine was 3/4 full, it will be somewhat heavy and tricky to turn over. So, think about the size and what you are going to turn the cake onto!
Hi guys, I love aything baked with cheese. igot to try this recipe.
Peaches are my favourite ones and I love all kinds of meals which include peaches.
Last week I wanted to share with you this recipe for Peach Blueberry Coffee Cake but was too tired to write after the physical demands of intensive yard work.
If I don’t have a casserole pan and want to use a 9″ square pan, would the cook time be the same? Appreciate your reply!
Glorious! I’ll def be making this very soon!
Made this for work Friday. Everyone loved it! Great recipe.
I just found your site and am drooling and inspired at your fabulous pictures and recipes. You are bringing charm, delight and deliciousness, thanks so much for your blog, I can’t wait to play with your ideas! 🙂
This looks so good! I love peaches, and blueberries, and cake so this sounds perfect for me. Life gets in the way of fun sometimes. I have followed you for a long time but don’t comment often. Hope all gets better soon and the house sells ASAP!
I thought id commented on this already (sorry if i have and im being blind!) but its just such a stunning cake and every time i see it im just dying to give it a go! So beautiful and looks CRAZY delicious 🙂
I saw this morning that you sold in your house in record time, so all that work was put to good use. Congratulations!
Now you can sit down with a large slice of this delicious looking cake, drinka big cup of coffee and relax! Even if it’s only for a minute, as a mother, those precious moments are few and far between so we have to take them when they come!
What a gorgeous and comforting cake! I’m so glad you were able to have a second to share it.
Good luck with all that you are experiencing right now and know that your fans will be here patiently awaiting your next culinary creation!
Wishing you well, Alice, during this stressful time! Enjoy visiting with your siblings. Thanks so much for taking the time to post this wonderful recipe. The photos are beautiful!
This is truly beautiful! I love any upside down cake. Peaches + blueberries are a great combination! 🙂
You certainly have a lot on your plate right now. And yet, you still manage to give us wonderful recipes with gorgeous photos.
I hope you have a really good visit with your siblings. I’d imagine it will be a bittersweet time for you.
Oh my word!! This is out of this world delicious. Sooo soooo good. And so easy. And I had all of the ingredients!! It was like it was meant to be. Thanks!!