Blueberry Peach Coffee Cake
from "my kitchen addiction" - http://www.mykitchenaddiction.com/2010/07/blueberry-peach-coffee-cake/
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READY IN: 55mins
SERVES: 12
YIELD: 1 9-inch cake
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄4cups unbleached all purpose flour
- 3⁄4cup cornmeal
- 1⁄4
- 2teaspoons baking powder
- 1⁄2teaspoon salt
- 1
- 1cup ricotta cheese
- 3⁄4cup milk
- 1⁄4cup peach, peeled and diced
- 1cup blueberries
- 1tablespoon raw sugar
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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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