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Title: Peach "N Blueberry Coffee Cake
Categories: Cake Dessert Fruit
Yield: 12 Servings
| COFFEE CAKE | ||
| 2 | c | All purpose flour |
| 1 | c | Sugar |
| 2 | ts | Baking powder |
| 1 | ts | Salt |
| 1 1/2 | ts | Grated orange peel |
| 1/2 | c | Margarine, softened |
| 1 | c | Milk |
| 1 | ts | Vanilla |
| 2 | Eggs, slightly beaten | |
| 1 | c | Fresh or Froz. & thawed |
| Sliced peaches | ||
| 1 | c | Fresh or Froz. & thawed |
| Blueberries | ||
| GLAZE | ||
| 1 | c | Powdered sugar |
| 1/4 | ts | Almond extract |
| 3 | To t tsps. milk | |
Heat oven to 350 degrees. Grease 13x9 inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder, salt and orange peel. Using fork or pastry blender, cut in margarine until crumbly. Add milk, vanilla and eggs; stir until well blended. Pour 3/4 c. of batter (2 1/4 cups) into greased pan. Top with peaches and blueberries. Spoon remaining batter over fruit. Bake for 35 to 45 minutes or until edges are golden brown. Cool 30 minutes. In small bowl, blend all icing ingredients, adding enough milk for desired consistency. Drizzle over coffee cake.
Above 3500 feet; Bake at 375 degrees, for 30 to 35 minutes.
Nutrition Info: 1/12th of recipe; Cal.-290, Protein-4 gr., Carbo.-48 gr., Fat-9 gr., Chol.-37 mg., Sodium-370 mg.
Dietary Exchanges: 2 Starch, 1 Fruit, 2 Fat
: From: Pillsbury Classic Cookbook MealMastered By: Lois Porter, 1994
From: Z Pegasus #2 @1219000 1 Date: 08-12-94 The Gwe Bbs [asv/Cin] (37) Home Cooki
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