Blueberry Peach and Ricotta Coffee Cake with Vanilla Cinnamon Glaze
Blueberry Peach and Ricotta Coffee Cake with Vanilla Cinnamon Glaze –> a summer MUST.
Moist, crumbly, melt-in-yo-mouth delicious, and the perfect coffee buddy.
My family and I have a bit of an obsession with Wegman’s coffee cake. Like, we are those weirdo’s buying boxes of it to freeze. We recently had it a few weeks ago and the inspiration to make my own coffee cake brought me right HURR. And I just really wanted something sweet…
But this version of coffee cake is crazy delicious. This recipe is: super moist & mildly sweet, covered in buttery brown sugar crumble, drizzled in cinnamon + vanilla glaze, and filled with refreshing summer fruit. I think you’re gonna love it.
One of the many things I love about summer is the endless amounts of fruit constantly in our house. And this ricotta coffee cake is filled with all that good summer fruit flavor.
This is like a traditional coffee cake, but I decided to use ricotta as a moistening ingredient, sprinkle chopped peaches and fresh blueberries for a little freshness, and of course top it off with an amazzzzing vanilla & cinnamon glaze. Can you say YUMMM?!
Are you a lover of brunch? summer baking? This recipe may be your new best friend.
Seriously, this ricotta coffee cake is so delicious and is givin’ me all the feelz.
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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
- 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
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.