Blackberry-Peach Coffee Cake
Rating:
★★★★★ 1 vote5
Serves:
8
Prep:
20 Min
Cook:
1 Hr 10 Min
Method:
Convection Oven
Ingredients
-
STREUSEL TOPPING:
-
1/2 cbutter, softened
-
1/2 csugar
-
1/2 cbrown sugar, light
-
2/3 call purpose flour
-
1 tspcinnamon
-
1/2 tspnutmeg, ground
-
CAKE:
-
1/2 cbutter, softened
-
1 csugar
-
2 largeeggs
-
2 call purpose flour
-
2 tspbaking powder
-
1/2 tspsalt
-
2/3 cmilk
-
2 tspvanilla extract
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2 cslice and peeled fresh firm, ripe peaches ( about 2 large peaches)
-
1 cblackberries, fresh
-
GARNISHES:
-
FRESH BLACKBERRIES, SLICED PEACHES AND POWDERED SUGAR.
How to Make Blackberry-Peach Coffee Cake
- 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. - Preheat oven to 350 F. Prepare Streusel Topping.
- 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.
- 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.
- Pinch off 1-inch pieces of Streusel Topping, and drop over fruit.
- 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).
- Dust with powdered sugar and garnish, if desired.
