Tuesday Cuppa Tea Fruit And Pinecones Tea, Peach Blueberry Coffee Cake

Hello and welcome to Tuesday Cuppa Tea...where we can share tea related treasures, treats and journeys!

November has arrived...as you can see by the cooler temeratures making the leaves turn color and drift down like colored snowflakes in any passing breeze... AND WE GET SOME BIG ONES!

Plus it's time change again here in the US, although the UK changed on October 29th...

 fall "Fall Back"  time change for us in the US is coming up on Saturday-Sunday November 4-5th...MUCH better than the spring forward direction.

My tea today in the sunroom features a family set from the 1950s, from West Germany in the 1950s, bought at the Arzberg pottery, which had been in business since the 1880s.

"So I says ""My dear if you could give me a cup of tea to clear my muddle of a head, I  should better understand your affairs." " So we had tea and the affairs too..."  

~ Charles Dickens, Mrs. Lirriper's Legacy

The thin porcelain set has a great design of seeds, leaves and pods...
perfect for fall. 

The mark is simple...just the name and the shape number. The reason it doesn't say Made In Germany is because it was purchased in Germany, therefore was not required to have the Made In Germany stamp as the company did not have to ship it to the US...it was hand carried. If it had been ordered from the USA, it would have. Anyway...a wonderful fall set! What are you sipping your tea from this week?

And for a treat for tea...I made a Peach Blueberry Coffee Cake, which is a family recipe from my mother. I have seen some similar ones... I think she got it from a flour bag if I remember correctly, but I have adapted it for my allergies, etc.

Blueberry Peach Coffee Cake

Makes in round 9 inch cake

Cake:

1 cup of flour...(I used half white winter wheat from our local organic farm store)

1/2 cup granulated sugar...(I used organic unrefined/unbleached)

1 tsp baking powder

1/2 tsp salt

1 tsp dried orange rind

1/4 cup butter...

1/2 tsp Vanilla

1 large egg

1/2 cup milk...(I used almond milk)

1 can of sliced peaches...(12-14 ounces) well drained

1/2 cup or more fresh or frozen blueberries

Glaze:

1/2 cup sifter confectioner's sugar (Powdered sugar)

1/4 to 1/3 tsp Almond extract

2 to 2 1/2 tsp milk...(I used Almond milk)

Preheat the oven to 350 degrees, and grease an 9 inch round cake pan.

Sift the flour, sugar, salt and baking powder into a large bowl. Add the orange rind and mix well. Cut the butter into small pieces and using a pastry blender or 2 knives, cut it into the mix until the mix resembles crumbs.

Whisk together the egg, milk and vanilla and add to the dry ingredients, and stir with a fork to mix. Pour 2/3 of the mix into the prepared pan, and arrange the peach slices on top, filling in and around with the blueberries. Pour the remaining batter on top, spreading to cover as much as possible.

Bake 25-30 minutes until cooked through...don't test an peach...and golden brown at the edges. Cool on a rack in the pan for 20-30 minutes before adding glaze.

Whisk together the glaze ingredients being careful not to add too much milk. Drizzle all over the cake and let cool completely before cutting.

Thanks so much for joining me! May your week be filled with friends, cups of tea and joy!

Just wanted to say...starting November 1st, am having a 15% Off sale with coupon code THANKFUL at Antiques And Teacups! Come by a visit! 

I am joining....

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