Updated: Apr 27
Once upon a time I stumbled upon the most seemingly amazing blueberry coffee cake recipe. Inspired to bake this, I went to the store and grabbed the required buttermilk and lemons only to return home with no blueberries. This is typical of me despite the many little notes and Post-Its I have laying around. I did have a bunch of perfectly ripe peaches from Glendie’s Flowers (if you’re local, a must-try) and so I decided to re-create this coffee cake with my peaches and some complimentary flavors I had on hand. Forgetting those blueberries was the best thing I’ve done all summer because now I can share with you one of the best bakes I have ever made. I’ve paired the peaches with some citrus in this coffee cake and the caramel sauce compliments the brown sugar streusel perfectly. This is such an ideal summer breakfast treat or even dessert with a scoop of vanilla ice cream!