Blackberry Peach Coffee Cake

I’m not sure how I stumbled across this recipe, but I’m sure glad I did. I brought it with us to Lake Gaston and as I came into the kitchen our first morning, it was already half gone! From the reviews by my family, they all loved it and kept saying ‘this is so moist!’ ‘this is so good!’ So if you trust my family, then trust me and go try this perfect summer coffee cake.

blackberry peach coffee cake

blackberry peach coffee cake

Ingredients
Recipe adapted from Southern Living
the streusel topping

    1/2 cup butter, softened
    1/2 cup granulated sugar
    1/2 cup firmly packed light brown sugar
    2/3 cup flour
    1 tsp. ground cinnamon
    1 scant tsp. ground ginger
    1/2 tsp. ground nutmeg

the coffee cake

    1/2 cup butter, softened
    1 cup sugar
    2 large eggs
    2 cups flour
    2 tsp. baking powder
    1/2 tsp. salt
    2/3 cup milk
    2 tsp. vanilla extract
    2 cups peeled and sliced fresh firm, ripe peaches
    1 cup fresh blackberries

Directions
the streusel topping

    1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar and brown sugar, beating well. Add flour, cinnamon, ginger and nutmeg; beat just until blended.

the coffee cake
Preheat oven to 350. Grease springform pan and line bottom with parchment paper.

    2. 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.
    3. 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.
    4. Pour 1/4 of the batter into spring form pan. Top batter with 1/4 oof the peaches and blackberries. Then add 1/4-1/2 cup of the streusel topping.
    5. Add the rest of the batter on top and smooth it out. Top with the rest of the fruit and 1/4 cup or so of the streusel top
    6. Stir in vanilla. Pour batter springform pan; sprinkle 1/4-1/ cup of streusel topping over batter, then layer on the rest of the fruit.
    7. Bake for 1 hour 10 minutes to 1 hour 20 minutes or until center of cake is set. ( Cool completely on a wire rack (about 1 1/2 hours) before removing springform part of the pan. Serve morning, noon or night!

Voila!

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