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–+ servings
Coffee crumb cake recipe with peach and berry flavor
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5 from 8 votes

Peach and berry coffee crumb cake

Skip that sugary coffee crumb cake from bakery this weekend and bake your own. This cake is so buttery yet very moist and light!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: International
Servings: 6 Slices
Calories: 224kcal
Author: Neha

Ingredients

  • 1 Cup (125 gms) All purpose flour
  • 6 Tbsp Sugar
  • 1 ½ tsp Baking powder
  • ¼ tsp Baking soda
  • ⅛ tsp Salt
  • 2 Tbsp Butter (melted)
  • 1 large egg
  • ½ Cup Buttermilk
  • ¾ tsp Vanilla

For the crumb topping:

  • 2 Tbsp All purpose flour
  • 1 Tbsp Sugar
  • 1 Tbsp Melted butter
  • ¼ tsp Vanilla
  • A generous pinch Cinnamon

For peach reduction:

  • ⅔ Cup diced fresh/canned peaches
  • 1 tablespoon water
  • 1 tsp Cornstarch
  • 1 Tbsp Sugar
  • 7-8 drops Lemon juice

For berry reduction:

  • ⅔ Cup Fresh/frozen Blackberries
  • 1 Tbsp Water
  • 1 tsp Cornstarch
  • 1 Tbsp Sugar
  • 7-8 drops Lemon juice

Instructions

  • 1. For the fruit reduction:
    a. Mix peaches, cornstarch, water, lemon juice and sugar together in a bowl and microwave in small increments till they are slightly thickened.
    b. Do the same with berries in a separate bowl. I leave a few of my berries whole.
    2. For the crumb topping:
    Mix all the topping ingredients together till these are well combined and a crumbly mixture forms.
    3. Cake:
    a. Preheat your oven to 350 deg F and line a 6 inches square cake tin with parchment paper overhanging on the side (for easy removal of the cake) and set it aside.
    b. Sift flour, baking powder, baking soda and salt together in a medium mixing bowl. Mix well egg, sugar, melted butter, vanilla and butter milk together. I do it in a liquid measuring cup.
    c. Pour the wet ingredients over dry ones and fold until combined.
    d. Layer the pre-lined tin with half of cake mixture. Make second layer using half of the blackberry reduction. Pour the remaining batter in pan. Top the batter with peach reduction, crumb topping and blackberry reduction. Bake for 25-35 minutes. Or until the cake is baked well and springs back when touched in its center.
    e. Let it cool down a bit and take out of the pan using over hangs and cool down further on a wire stand. 

Notes

  1. You can triple this recipe at ease and bake in a 9 by 13 baking pan. Baking time should be somewhere between 30-40 minutes.

Nutrition

Calories: 224kcal