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    Blueberry Peach Coffee Cake

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    Ingredients:

    Serves: 12 , 

    Servings:

    9-inch cake

    Directions:

    Prep Time: 20 mins

    Total Time: 55 mins

    1. 1 Preheat oven to 400°F Spray a 9-inch pie plate with cooking spray.
    2. 2 Combine dry ingredients (flour, cornmeal, sugar, baking powder, and salt) in a mixing bowl.
    3. 3 In a separate bowl, whisk together the egg, ricotta cheese, and milk until smooth.
    4. 4 Pour wet ingredient mixture into the dry ingredient mixture and gently combine until all of the dry ingredients have been moistened.
    5. 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. 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. 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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    Blueberry Peach Coffee Cake. Recipe by diner524

    Ratings & Reviews:

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    About This Recipe

    Blueberry Peach Coffee Cake

    on July 28, 2010
    ID #433829

    from "my kitchen addiction" - http://www.mykitchenaddiction.com/2010/07/blueberry-peach-coffee-cake/

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    Photos

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    Nutrition Facts

    Blueberry Peach Coffee Cake

    Serving Size: 1 (82 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 155.4
     
    Calories from Fat 36
    23%
    Total Fat 4.0 g
    6%
    Saturated Fat 2.2 g
    11%
    Monounsaturated Fat 1.1 g
    5%
    Polyunsaturated Fat 0.3 g
    1%
    Trans Fat 0.0 g
    0%
    Cholesterol 30.2 mg
    1%
    Sodium 190.9 mg
    7%
    Potassium 102.1 mg
    2%
    Magnesium 18.6 mg
    0%
    Total Carbohydrate 24.6 g
    8%
    Dietary Fiber 1.2 g
    5%
    Protein 5.4%
    10%
    Detailed Nutrition Values About Nutrition Info

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