Fresh Peach Melba Coffee Cake Buckle
Indulge in the perfect blend of summer fruits and cozy baking with this Fresh Peach Melba Coffee Cake Buckle. This delightful dessert combines juicy, ripe peaches and tart raspberries in a tender, buttery cake, topped with a crunchy cinnamon streusel for the ultimate sweet treat. A harmonious balance of flavors, the sour cream in the batter ensures a moist and fluffy texture, while the spiced crumb topping adds a satisfying crunch. Ready in just over an hour, it’s ideal for brunch, dessert, or as a special companion to your morning coffee. Bursting with fresh fruit and warm cinnamon notes, this buckle is a celebration of seasonal baking at its finest.
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Recipe Information
Ingredients
- 150 grams unsalted butter
- 200 grams granulated sugar
- 50 grams light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 120 grams sour cream
- 280 grams all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoons salt
- 2 cups fresh peaches, sliced
- 1 cup fresh raspberries
- 60 grams all-purpose flour (for streusel)
- 50 grams light brown sugar (for streusel)
- 40 grams unsalted butter, cubed and chilled (for streusel)
- 0.5 teaspoons ground cinnamon (for streusel)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round springform pan or a similarly sized baking dish.
In a mixing bowl, cream together the butter, granulated sugar, and light brown sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully incorporated.
In another bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt.
Gradually mix the dry ingredients into the wet ingredients, stirring just until combined. Do not overmix.
Gently fold in the sliced peaches and raspberries, being careful not to break the raspberries.
Pour the batter into the prepared pan and spread it evenly with a spatula.
To make the streusel topping, combine the streusel-specific flour, light brown sugar, chilled butter, and cinnamon in a bowl. Use your fingers or a pastry cutter to mix until the texture resembles coarse crumbs.
Sprinkle the streusel mixture evenly over the batter.
Bake the coffee cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Enjoy your Fresh Peach Melba Coffee Cake Buckle with a cup of coffee or tea!
Nutrition Facts
Calories |
3674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.9 g | 258% | |
| Saturated Fat | 115.4 g | 577% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 850 mg | 283% | |
| Sodium | 2356 mg | 102% | |
| Total Carbohydrate | 440.2 g | 160% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 156.6 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 450 mg | 35% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1819 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
