Name: Apple, Blueberry, Peach Coffee Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup brown sugar; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 cup unsalted butter, softened; 2 large eggs; 1 cup sour cream or Greek yogurt; 2 tsp vanilla extract; 1 cup diced apples; 1 cup blueberries (fresh or frozen); 1 cup sliced peaches (fresh, frozen, or canned and drained); Crumb Topping: 1/2 cup flour, 1/3 cup brown sugar, 4 tbsp cold butter

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This Apple, Blueberry, Peach Coffee Cake is a delightful twist on the classic coffee cake. With layers of juicy fruit and a tender crumb topping, every bite is a blend of sweetness, warmth, and comfort. It’s the perfect treat to enjoy with a hot cup of coffee or tea, whether I’m hosting brunch or just enjoying a quiet morning at home.

Why You’ll Love This Recipe

I love how this coffee cake combines the flavors of three fruits—apples, blueberries, and peaches—into one harmonious dessert. The fruit adds natural sweetness and moisture, while the crumb topping gives it that bakery-style finish I crave. It’s simple to put together but impressive enough to serve guests. Plus, it works just as well for breakfast as it does for dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Brown sugar
Baking powder
Baking soda
Salt
Ground cinnamon
Unsalted butter
Eggs
Sour cream or Greek yogurt
Vanilla extract
Diced apples (peeled or unpeeled, depending on preference)
Fresh or frozen blueberries
Sliced peaches (fresh, frozen, or canned and drained)

Directions

I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a mixing bowl, I whisk together the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, I cream the butter and sugars until light and fluffy.
I add the eggs one at a time, then stir in the sour cream and vanilla extract until smooth.
I gradually add the dry ingredients to the wet mixture, mixing until just combined.
I gently fold in the apples, blueberries, and peaches.
I spread the batter evenly into the prepared baking dish.
For the crumb topping, I mix some flour, brown sugar, and cold butter until crumbly and sprinkle it over the top.
I bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
I let it cool slightly before slicing and serving warm or at room temperature.

Servings and timing

This recipe makes about 12 generous servings. It takes around 20 minutes to prepare and 50 minutes to bake, so I can have it ready in just over an hour from start to finish.

Variations

I like to switch things up by adding chopped nuts like pecans or walnuts to the crumb topping for an added crunch. Sometimes, I drizzle a simple glaze made of powdered sugar and milk over the cooled cake for extra sweetness. If I don’t have fresh fruit, frozen or canned varieties work just fine—just make sure to drain any excess liquid.

storage/reheating

I store any leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I microwave individual slices for 15–20 seconds, or warm the whole cake in a 300°F oven for about 10 minutes until heated through.

FAQs

How do I prevent the fruit from sinking to the bottom?

I toss the fruit in a little bit of flour before folding it into the batter. This helps suspend the fruit throughout the cake and prevents it from all sinking during baking.

Can I use frozen fruit?

Yes, I can use frozen fruit, but I make sure not to thaw it first. Using it straight from the freezer helps reduce excess moisture in the batter.

What kind of apples work best?

I prefer firm, slightly tart apples like Granny Smith or Honeycrisp. They hold their shape well during baking and balance the sweetness of the other fruits.

Can I make this coffee cake in advance?

Absolutely. I often bake it the night before and store it covered at room temperature. The flavors actually deepen overnight, making it even more delicious the next day.

Can I make it gluten-free?

Yes, I can substitute the flour with a 1:1 gluten-free baking blend. I also double-check that all other ingredients (especially baking powder and vanilla) are gluten-free.

Conclusion

This Apple, Blueberry, Peach Coffee Cake is a go-to when I want something fruity, comforting, and crowd-pleasing. It’s easy to make, endlessly adaptable, and always a hit whether I’m sharing it or savoring a slice on my own. The balance of tender cake, juicy fruit, and crumbly topping keeps me coming back for more every time.