Blackberry-Peach Coffee Cake

Southern Living

• Ready In: 2 hrs 20 mins
• 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

1. Preheat oven to 350 degrees.
2. Prepare streusel: beat butter at medium speed with an electric mixture until creamy; gradually add sugar and brown sugar, beating well.
3. Add flour, cinnamon, and nutmeg; beat just until blended.
4. Prepare cake: beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
5. Add eggs, 1 at a time, beating until blended after each addition.
6. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture.
7. Beat at low speed until blended after each addition.
8. Stir in vanilla.
9. Pour batter into a greased and floured 9-inch springform pan; top with sliced peaches and blackberries.
10. Pinch off 1-inch pieces of Streusel Topping, and drop over fruit.
11. 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.
12. Cool completely on a wire rack (about 1 ½ hours).
13. Dust with powdered sugar.
14. Garnish, if desired.