Grammy's Kitchen · Coffee Cake · Blueberry and Peach Coffee Cake
One of 78 coffee cake recipes we measured
57 cooks on www.browneyedbaker.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.
| this recipe | typical | |
|---|---|---|
| fat | 83% | 63% |
| total sugar | 110% | 119% |
| brown sugar share of total sugar | 40% | 40% |
| egg | 42% | 32% |
| leavener | 2% | 2% |
| salt | 1% | 1% |
| liquid | 0% | 76% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 60 g | 1/2 cup all-purpose flour |
| 106 g | 1/2 cup light brown sugar |
| 25 g | 2 tablespoons granulated sugar |
| 1 g | 1/4 teaspoon ground cinnamon |
| Pinch of salt | |
| 57 g | 1/4 cup unsalted butter (softened, cut into 8 pieces) |
| 180 g | 1 1/2 cups all-purpose flour |
| 6 g | 1 1/2 teaspoons baking powder |
| 142 g | 10 tablespoons unsalted butter (softened) |
| 133 g | 2/3 cup granulated sugar |
| 3 g | 1/2 teaspoon salt |
| 6 g | 1 1/2 teaspoons vanilla extract |
| 100 g | 2 eggs (at room temperature) |
| 284 g | 2 cups fresh blueberries ((10 ounces)) |
| 2 cups chopped fresh peaches (about 2 medium peaches, peeled) |
Method: 6 steps, published by www.browneyedbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“One of the things I like about this recipe (there are multiple) is that it does not skimp on the streusel topping! :D I have made this at least 3 or 4 times now. NOTE ON THE PAN: This is the one part of the recipe I would change. I use a *springform* pan, whic” — a cook, 5★
“*Always read the comments before making an internet recipe!!* - I didn't this time around, since it had quite a few five star reviews. Now I am curious as to why someone would leave 5 stars on a recipe that they had to change and adapt and THEN it was good?? I” — a cook, 2★