Peach and Blueberry Coffee Cake

Ingredients

• 2 medium ripe peaches
• 1/2 cup (110 g) dark brown sugar
• 1 vanilla bean or 2 teaspoon vanilla extract
• 1 tablespoon cornstarch or tapioca flour
• 1 tablespoon cold water
• 3 cups (390 g) sprouted Spelt flour (see note above for substitutions)
• 1/2 cup (65 g) almond meal (ground almonds)
• 4 teaspoons baking powder
• 1 teaspoon sea salt
• 1/2 cup (115 g or 1 stick) unsalted butter at room temperature
• 1 1/2 cups (300 g) white granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract (optional)
• 2 large eggs
• 1 cup buttermilk
• 4 cups (2 pints or 630 g) blueberries
• 2/3 cups (115 g) maple sugar or dark brown sugar
• 1 cup (130 g) sprouted Spelt flour
• 1/2 cup (55 g) chopped pecans or almonds
• 2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon sea salt
• 1/2 cup (115 g or 1 stick) cold unsalted butter

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 14 of 17 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 14 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Pecans	1 oz (28g / ~19 halves)	196
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Blueberry	1 cup (148g)	84
Egg	1 large egg (50g)	78
Peach	1 medium (150g)	59
Maple Syrup	1 tbsp (20ml)	52
Sugar	1 tbsp (12.5g) granulated	49
Vanilla	1 tsp extract (4ml)	12
Nutmeg	1 tsp ground (2.2g)	12
Almond	1 almond (1.2g)	7
Cinnamon	1 tsp ground (2.6g)	6
Salt	1 tsp (6g)	0
Bean	not in our table	0
Water	not in our table	0
Spelt	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.