PEACH 'N BLUEBERRY COFFEE CAKE

FOR THE CAKE:
2 cups flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons grated orange peel
1/2 cup butter or margarine, softened
1 cup milk
1 teaspoon vanilla
2 eggs, slightly beaten
1 cup fresh or frozen sliced peaches, thawed
1 cup fresh or frozen blueberries, thawed
FOR THE GLAZE FROSTING:
1 cup powdered sugar
1/4 teaspoon almond extract
4 teaspoons milk

TO MAKE THE CAKE:
Heat oven to 350 degrees F. Grease 13x9-inch baking pan.

In large bowl, combine flour, sugar, baking powder, salt and orange peel. Mix well. With pastry blender or fork, cut in butter until crumbly. Add milk, vanilla and eggs. Stir until dry ingredients are moistened. Pour 3/4 of batter (2 1/4 cups) into prepared pan. Top with peaches and blueberries. Spoon remaining batter over fruit.

Bake for 35-45 minutes or until edges are golden brown. Cool 30 minutes.

TO MAKE THE GLAZE FROSTING:
In small bowl, blend glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over coffee cake.

Servings: 12
Source: Pillsbury