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https://homeiswheretheboatis.net/2017/07/28/taste-the-fruit-peach-and-blueberry-almond-coffee-cake/
Makes 8 servings
Coffee Cake Ingredients
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup almond milk (or use dairy milk)
2 teaspoons almond extract
2 cups peeled and sliced fresh firm, ripe peaches (about 2 large peaches)
1 cup fresh blueberries
Garnishes: powdered sugar, fresh blueberries, sliced peaches, sliced almonds
Streusel Topping Ingredients
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2/3 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
3/4 cup sliced almonds
Directions
Preheat oven to 350°. Prepare Streusel Topping.
To make streusel topping: Beat butter at medium speed with mixer until creamy; gradually add sugars, beating well. Add flour and cinnamon; beat just until blended. Set topping aside, along with almonds.
For cake: Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in almond extract. Pour batter into a greased and floured 9-inch springform pan; top with sliced peaches and blueberries. Add streusel topping, sprinkling over fruit. Top streusel with sliced almonds.
Bake at 350° for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is set. (A wooden pick inserted in center will not come out clean.) Cool completely on a wire rack (about 1 1/2 hours). Dust with powdered sugar or garnish, if desired.
Notes: Use a shiny or light-colored pan for best results. If you have a dark pan, wrap the outside of the pan with heavy-duty aluminum foil.
As an alternative to adding all the fruit on top, layer half of cake batter, then add half of fruit and repeat.
Watch your cake during the last 30 - 40 minutes of baking time, covering as needed, to prevent overbrowning.
Streusel topping will be crunchy and hard to cut through, use a serrated knife.