This is such a good coffee cake. The cake comes out very tender.
I used white-fleshed peaches as my store had them on sale but you can use the regular peaches. I also think this would taste good with apples instead of the peaches. I used a very small package of blackberries and it was plenty. You will also need a springform pan (9 inch) for this recipe.
I’m almost certain this is Southern Living recipe but, as always, I could be wrong. It’s one of those recipes that I had written down awhile ago and neglected to write where it came from.
Blackberry Peach Coffee Cake
Streusel:
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
2/3 cup flour
1 1/2 tsp cinnamon
Beat butter with mixer until creamy and gradually add both sugar and beat well. Add the flour and cinnamon and beat until blended. Set aside.
Cake:
1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups flour
2 tsps baking powder
1/2 tsp salt
2/3 cup milk
2 tsps vanilla
2 cups peeled and sliced peaches (about 2 large peaches)
1 cup fresh blackberries
Preheat oven to 350º.
Beat butter with a mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time and beat after each until blended.
Combine the flour, baking powder, and salt. Add to the butter mixture alternately with the milk beginning and ending with the flour mixture. Beat at low speed after each addition until blended. Stir in the vanilla.
Pour the batter into a greased 9-inch springform pan. Top with the blackberries and the peach slices. Drop the streusel over the top of the fruit on the cake.
Bake for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is completely cooked. Mine took 1 hour and 20 minutes.
Makes 8 servings
Happy Cooking!
Just in case you missed it, we wanted to share the link from Friday…
http://gooseberrypatch.typepad.com/blog/2011/09/ff-take-a-bloggy-tour.html
This yummy recipe was part of our bloggy tour…thanks for sharing it! 🙂
Yes, I missed it!! Thank you!!!!
Making tomorrow. Let you know how it turns out. May be substituting blueberries for blackberries.
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Would it work to use a regular 8×8 glass pan? Adjusting the time, of course.
I think I would make half the recipe for an 8×8 pan as I think it’s too much batter for an 8×8. I don’t see why that wouldn’t work. Just make sure you grease the pan really well. Let me know if it turns out 🙂