*Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2008
1 stick plus 2 tablespoons unsalted butter, softened
3/4 cup plus 2 tablespoons light brown sugar
2 large eggs
1½ cups all-purpose flour, plus a bit more for dusting pan
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup sour cream
½ pound diced, frozen peaches
1 cup blueberries, rinsed well and patted dry
For the Topping:
½ cup sugar
½ cup all-purpose flour
¾ teaspoon cinnamon
¼ teaspoon nutmeg
¼ cup melted butter
1 cup chopped roasted pecans
Preheat the oven to 375°F.
Grease a 10-inch cake pan with 1 tablespoon of the butter, and lightly dust with flour.
In the bowl of a standing electric mixer, cream 1 stick of the butter and ¾ cup of the light brown sugar on high speed until light and fluffy.
Into a separate bowl, sift the flour, baking powder, baking soda, and salt. Stir to combine. Add dry ingredients in three stages into the creamed butter mixture, alternating with the eggs one at a time, beating after each addition. Gently fold the sour cream into the batter, then transfer to the prepared cake pan and set aside.
Melt the remaining tablespoon of butter in a 10-inch sauté pan over medium heat. Add the peaches and the remaining 2 tablespoons of brown sugar. Cook, stirring occasionally, until the peaches begin to lose some of their moisture, usually 3-4 minutes. Add the blueberries and cook for an additional minute. Remove from the heat and transfer to a shallow heatproof bowl or plate and set aside to cool. Once cooled, spread evenly over the cake batter.
To make the streusel topping, place all topping ingredients in a mixing bowl and blend well. Sprinkle the topping evenly over the fruit on the top of the coffee cake batter. Bake in the oven until golden brown and risen, and a tester inserted into the center comes out clean, 40 to 45 minutes. Let cool 15 minutes before serving.
Yield: about 8-10 servings