Peach and Blueberry Tea Cake Recipe
Servings
16
Ingredients
- 2 ripe peaches, diced* (you need about 1½ cups diced peaches)
- 1 cup fresh or frozen cherries, pitted (the frozen ones are pitted already!), you also can use raspberries or blueberries
- 2 cups (9 oz./255 g) all-purpose flour
- 1 cup (7½ oz./215 g) granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1/4 tsp almond extract (or 1 tsp. vanilla extract)
- 1/3 cup melted butter
- 1/3 cup sliced or slivered almonds, with or without skins
Instructions
- 1
If you are using cherries, allow them to defrost a little while you are preparing for the rest of the cake. Cut the cherries into halves.
- 2
Dice the peaches and mix the cherries (or raspberries or blueberries) with the peaches
- 3
Preheat oven to 325˚F. Lightly butter an 8-inch (or 9-inch) round or square cake pan and line the bottom with parchment paper.
- 4
In a large mixing bowl, whisk together the flour, sugar, baking powder and salt.
- 5
In a separate bowl, whisk together the eggs and extract and THEN stir egg mixture and melted butter into flour mixture until well mixed. THE DOUGH WILL BE VERY STIFF almost like a crumble.
- 6
Spread or press about two-third of the batter mixture over the bottom of the pan (reserve the last one-third for the topping). NOTE – I use an inverted spatula or my fingers to do this spreading.
- 7
Top with the fruit mixture.
- 8
Top fruit with the remainder of dough (you will need your fingers to break the dough up and flatten out the pieces on the top (like a cobbler); some of the fruit will stick out.
- 9
Sprinkle the sliced almonds on top.
- 10
Bake for 70 minutes; when a toothpick is inserted in the centre of the cake it should come out clean. If the fruit is very wet, it may need more time.
- 11
Cool on a rack, remove from pan by lifting the parchment out with the cake.
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Can I Freeze This?
- Most recipes freeze well for up to 3 months. Cool completely before transferring to a freezer-safe container.
- Make Ahead Tip
- This recipe can be prepared in advance. Simply reheat when ready to serve.
Frequently Asked Questions
How do I make Peach and Blueberry Tea Cake?
This Peach and Blueberry Tea Cake recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 10 ingredients and the recipe is designed for home cooks of all skill levels.
How many servings does this peach and blueberry tea cake recipe make?
This recipe makes 16 servings. You can easily double or halve the recipe to suit your needs.
What goes well with this peach and blueberry tea cake?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.