Peach and Blueberry Coffee Cake

INGREDIENTS

• 2 medium ripe peaches
• 1/2 cup (110 g) dark brown sugar
• 1 vanilla bean or 2 teaspoon vanilla extract
• 1 tablespoon cornstarch or tapioca flour
• 1 tablespoon cold water
• 3 cups (390 g) sprouted Spelt flour
• 1/2 cup (65 g) almond meal (ground almonds)
• 4 teaspoons baking powder
• 1 teaspoon sea salt
• 1/2 cup (115 g or 1 stick) unsalted butter
• 1 1/2 cups (300 g) white granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 2 large eggs
• 1 cup buttermilk
• 4 cups (2 pints or 630 g) blueberries
• 2/3 cups (115 g) maple sugar or dark brown sugar
• 1 cup (130 g) sprouted Spelt flour
• 1/2 cup (55 g) chopped pecans or almonds
• 2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon sea salt
• 1/2 cup (115 g or 1 stick) cold unsalted butter