Blackberry-Peach Coffee Cake

Sylwia Wojdyla Ohlrich

By
@sylwik84

Is very delicate not to sweet and good for kids!


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Serves:

8

Prep:

20 Min

Cook:

1 Hr 10 Min

Method:

Convection Oven

Ingredients

STREUSEL TOPPING:

1/2 c
butter, softened
1/2 c
sugar
1/2 c
brown sugar, light
2/3 c
all purpose flour
1 tsp
cinnamon
1/2 tsp
nutmeg, ground

CAKE:

1/2 c
butter, softened
1 c
sugar
2 large
eggs
2 c
all purpose flour
2 tsp
baking powder
1/2 tsp
salt
2/3 c
milk
2 tsp
vanilla extract
2 c
slice and peeled fresh firm, ripe peaches ( about 2 large peaches)
1 c
blackberries, fresh

GARNISHES:

FRESH BLACKBERRIES, SLICED PEACHES AND POWDERED SUGAR.

Directions Step-By-Step

1
STREUSEL TOPPING:

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar and brown sugar, beating well. Add flour, cinnamon, and nutmeg; beat just until blended.
2
Preheat oven to 350 F. Prepare Streusel Topping.
3
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating until blended after each addition.
4
Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at slow speed until blended after each addition. Stir in vanilla. Pour batter in to a greased and floured 9-inch springform pan; top with sliced peaches and blackberries.
5
Pinch off 1-inch pieces of Streusel Topping, and drop over fruit.
6
Bake at 350 F for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is set. Let cool completely on a wire rack ( about 1 1/2 hours).
7
Dust with powdered sugar and garnish, if desired.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tags: For Kids, Healthy