Blackberry and Peach Coffee Bundt Cake

By Traci Coleman
@TraciB70

A nice, dense cake that gives a nod to an right-side up peach kinda cake.

Original recipe from Souther Living Classic Southern Desserts, but I modified it a fair amount to make it into a bundt and to add a little extra peachy flavor.

Rating:

★★★★★ 2 votes

Comments:

9 Comments

Prep:

25 Min

Cook:

1 Hr 10 Min

Ingredients

1/2 c: butter, softened
1 c: sugar
2: eggs
3 1/2 c: flour
2 tsp: baking powder
1/2 tsp: baking soda
1 tsp: cinnamon
2/3 c: milk
1 c: peach juice
2 tsp: vanilla
1 can(s): sliced peaches in peach juice, drained with juice reserved
2 c: blackberries
: powdered sugar for garnish
1/2 c: butter, softened
1/2 c: sugar
1/2 c: brown sugar
2/3 c: flour
1 tsp: cinnamon
1/2 tsp: nutmeg

How to Make Blackberry and Peach Coffee Bundt Cake

Step-by-Step

1Preheat oven to 350. Prepare streusel topping by combining all ingredients. Cream together butter and sugar. Add eggs until just blended. Mix in the vanilla. Combine flour, baking soda, baking powder and cinnamon. Add to the butter mixutre alternating first with the milk and then with the peach juice, blending well between each addition, ending with the flour mixture.
2Spray bundt pan with non-stick baking spray. Pour in about 1/3 of the batter; add layer of blackberries. Pour in another 1/3 and another layer of blackberries. Pour in remaining batter.
3Top with ample amount of peach slices (more than in the picture - I was wishing I had put more on top!) and, if desired, add more blackberries.
4Top with streusel by pinching off about 1 inch pieces and placing over top of the fruit.

Bake about 1 hour and 10 minutes. Let cool in pan for about 10 minutes before inverting onto cake round. Let cool completely and sprinkle with powdered sugar and additional blackberries for garnish.