Blueberry Peach Coffee Cake
- Ready In:
- 55mins
- Ingredients:
- 11
- Yields:
-
1 9-inch cake
- Serves:
- 12
ingredients
- 295.73 ml unbleached all purpose flour
- 177.44 ml cornmeal
- 59.14 ml sugar (or up to 1/2 c if you want a sweeter cake)
- 9.85 ml baking powder
- 2.46 ml salt
- 1 egg
- 236.59 ml ricotta cheese
- 177.44 ml milk
- 59.14 ml peach, peeled and diced
- 236.59 ml blueberries
- 14.79 ml raw sugar
directions
- Preheat oven to 400°F Spray a 9-inch pie plate with cooking spray.
- Combine dry ingredients (flour, cornmeal, sugar, baking powder, and salt) in a mixing bowl.
- In a separate bowl, whisk together the egg, ricotta cheese, and milk until smooth.
- Pour wet ingredient mixture into the dry ingredient mixture and gently combine until all of the dry ingredients have been moistened.
- Pour the batter into the prepared baking dish. Press the peaches and blueberries down into the top of the batter. Sprinkle with raw sugar.
- Bake for 30-35 minutes until the cake is set in the center and a toothpick inserted in the cake comes out clean.
- 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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