Christine Nordstrom, long-time owner of Sift Bakehouse and a frequent face at local farmers markets, just opened up a storefront in downtown Sarasota on McAnsh Square. Specializing in small batches made from scratch, Nordstrom shared this recipe to craft in your own kitchen.

Peach Blueberry Oat Crunch Coffeecake

Cake Ingredients: 2 cups all purpose flour; 2 tsp. baking powder; 1/2 tsp. salt; 8 oz. softened cream cheese; 4 oz. melted butter; 2 cups sugar; 2 large eggs; 3/4 cup fresh blueberries; 1 fresh peach chopped

Crumb Ingredients: 1 cup rolled oats; 1 cup brown sugar; 1/2 cup flour; 4 oz. soft butter

Run crumb ingredients together and set aside.

Combine flour, baking powder and salt. Set aside. In a small mixer beat butter and cream cheese until creamy. About 1-2 minutes. Sdd sugar. Beat until combined. Add vanilla until combined. Add dry ingredients. Add fruits and mix until combined. Scoop into an 8" round cake pan that has been buttered and floured. Spread out and sprinkle with crumb. Bake at 350 degrees for 45 minutes or until done. Allow to cool.