Blackberry-Peach Coffee Cake
- Ready In:
- 2hrs 20mins
- Ingredients:
- 19
- Serves:
-
8
ingredients
-
Streusel Topping
- 1⁄2 cup butter, softened
- 1⁄2 cup sugar
- 1⁄2 cup firmly packed light brown sugar
- 2⁄3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
-
Cake
- 1⁄4 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2⁄3 cup milk
- 2 teaspoons vanilla extract
- 2 cups peeled sliced firm ripe peaches
- 1 cup fresh blackberries
- powdered sugar
-
Garnish
- fresh blackberries
- sliced peach
directions
- Preheat oven to 350 degrees.
- Prepare streusel: beat butter at medium speed with an electric mixture until creamy; gradually add sugar and brown sugar, beating well.
- Add flour, cinnamon, and nutmeg; beat just until blended.
- Prepare cake: beat butter at medium speed with an electric mixer until creamy; gradually add 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 vanilla.
- Pour batter into a greased and floured 9-inch springform pan; top with sliced peaches and blackberries.
- Pinch off 1-inch pieces of Streusel Topping, and drop over fruit.
- Bake at 350 degrees for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is set; pick inserted in center will not come out clean.
- Cool completely on a wire rack (about 1 ½ hours).
- Dust with powdered sugar.
- Garnish, if desired.
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