Blueberry Peach Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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from my kitchen addiction - /2010/07/blueberry-peach-coffee-cake/ Ingredients:
1 1/4 cups unbleached all purpose flour |
3/4 cup cornmeal |
1/4 cup sugar (or up to 1/2 c if you want a sweeter cake) |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 egg |
1 cup ricotta cheese |
3/4 cup milk |
1/4 cup peach, peeled and diced |
1 cup blueberries |
1 tablespoon raw sugar |
Directions:
1. Preheat oven to 400°F Spray a 9-inch pie plate with cooking spray.
2. Combine dry ingredients (flour, cornmeal, sugar, baking powder, and salt) in a mixing bowl.
3. In a separate bowl, whisk together the egg, ricotta cheese, and milk until smooth.
4. Pour wet ingredient mixture into the dry ingredient mixture and gently combine until all of the dry ingredients have been moistened.
5. Pour the batter into the prepared baking dish. Press the peaches and blueberries down into the top of the batter. Sprinkle with raw sugar.
6. Bake for 30-35 minutes until the cake is set in the center and a toothpick inserted in the cake comes out clean.
7. Allow to cool for about 20-25 minutes prior to slicing. Serve warm with ice cream or yogurt and fresh blueberries.
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