Blueberry-Peach Coffee Cake

Sift together flour, baking powder, baking soda and salt. In a large bowl, whisk together the eggs, 1 cup buttermilk, ½ cup sugar and shortening. Whisk flour mixture into egg mixture.

Pour batter into a lightly greased 9-inch round cake pan. Dollop preserves by teaspoonful over batter, and gently swirl with a knife. Top with blueberries, peaches, and pecans. Sprinkle with 1 tsp. sugar.

Bake at 350 degrees for 35-40 minutes or until golden brown. Cool in the pan on a wire rack 5 minutes. Remove from pan and cool on rack 5 more minutes. Whisk together powdered sugar and 2 ½ Tablespoon’s buttermilk. Drizzle over cake and serve.