A beautiful Cinnamon Streusel Coffee Cake made with peaches, blueberries, and ricotta cheese as a moistening ingredient. This cake is perfectly sweet, super moist, and so yummy! 
Moist & fluffy cake, crumbly cinnamon streusel topping, with a touch of sweet summery fruit. This recipe also has a secret ingredient – ricotta cheese. Instead of sour cream, which is a common moistening ingredient for cakes, I used ricotta. It gives the perfect texture to this cake that makes it melt in your mouth with how soft it is!
This coffee cake is perfect as for a sweeter breakfast, brunch, or delicious dessert. If you’re a fan of coffee cake, you’re going to love this recipe.
Why is it called “coffee cake”?
Pretty much any type of cake could be called a coffee cake, though the term is often used for German type cakes, such as cakes with a streusel topping. There is no coffee or caffeine in classic coffee cake recipes, although you can add it if preferred.
Tips for Making Cinnamon Streusel Coffee Cake
- You can use different fruit in this recipe if preferred – raspberries, blackberries, or strawberries.
- If you don’t have ricotta cheese you can use greek yogurt or sour cream in replacement.
- Add walnuts, pecans, or chocolate chips to this recipe for extra crunch or sweetness.
How to store coffee cake:
To maximize the shelf life of coffee cake, cover with foil or plastic wrap to prevent drying out.
Can you freeze coffee cake:
Yes, to freeze: wrap coffee cake tightly with aluminum foil or plastic freezer wrap, or place in heavy-duty freezer bag. Stored properly your cake can be frozen for 2 to 3 months.
Blueberry Peach Cinnamon Streusel Coffee Cake
Ingredients
Coffee Cake Batter
- 2 cup all-purpose flour
- 3/4 cup packed brown sugar
- 1/2 cup ricotta cheese
- 3/4 cup whole milk (I tried this recipe with almond milk and it worked great!)
- 2 eggs
- 1 stick soften butter
- 2 tsp baking powder
- 2 tsp vanilla
- 1/4 tsp salt
- 1 large peach (or 2 small peaches), diced
- 1 cup blueberries, fresh or frozen
Crumble
- 6 oz melted butter
- 3/4 cup packed brown sugar
- 2 tsp cinnamon
- 1/3 cup all-purpose flour
Vanilla Cinnamon Glaze
- 3/4 cup sifted powdered sugar
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 2 tbsp melted butter
Instructions
- Batter: Preheat oven to 350F. In an electric mixer combine butter, ricotta, brown sugar, and milk until smooth. Add vanilla and eggs and mix. Add flour, salt, baking powder and mix until just combined. Use a rubber spatula to gently fold blueberries and peaches into batter.
- Crumble: in a separate bowl use a fork and sift together all of crumble ingredients until combined and texture is crumbly.
- Bake: Grease a 9x10 spring pan. Pour half of batter into pan - sprinkle 1/2 of your crumble evenly over top to create a filling. Pour rest of batter over crumble, spread gently to even out. Arrange extra peach slices and blueberries on top of cake. Sprinkle rest of crumble over top of cake. Bake for 1 hour or until middle of cake is baked through, test with toothpick. Let cool for 10 minutes until glazing.
- For glaze: Mix together all of glaze ingredients with a whisk. When consistency is smooth, drizzle over cake with a spoon. Serve warm. Store coffee cake covered in refrigerator.
Notes
- You can use different fruit in this recipe if preferred – raspberries, blackberries, or strawberries.
- If you don’t have ricotta cheese you can use greek yogurt or sour cream in replacement.
- Add walnuts, pecans, or chocolate chips to this recipe for extra crunch or sweetness.
This is my go to coffee cake recipe. Everyone loves it.