Blackberry Peach Coffee Cake

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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!

Peach Raspberry Crisp ~ Barefoot Contessa

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I am on a Barefoot Contessa jag lately so I will be posting a few of her recipes that I have made recently.  Her recipes are always good and I’ve never had one fail yet.

This crisp is so good you won’t even want to wait to dish it out ~ you’ll want to grab a spoon and eat right from the pan.  It’s easy to make as are many of  Ina’s recipes but tastes like you’ve been cooking all day.  Peach and raspberry are two of my favorite fruits and the combination is delicious.  As usual, I didn’t follow all her instructions.

Peach Raspberry Crisp
Barefoot Contessa

10 to 12 large, ripe peaches
1 orange, zested
1 1/4 cups granulated sugar
1 cup light brown sugar, packed
1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
1/2 pint raspberries
1/4 teaspoon salt
1 cup quick-cooking oatmeal
1/2 pound cold unsalted butter, diced

Preheat oven to 350º. Grease a 10 by 15 by 2 1/2-inch oval baking dish. I used a rectangular one with no problem.

Peel and pit the peaches and slice them into wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.

Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. You cal also do this with your hands, a couple of forks or a spoon. Sprinkle evenly on top of the peaches and raspberries.

Bake for 1 hour, until the top is browned and crisp and the juices are bubbly.

Serve immediately, or put in the fridge and reheat in a preheated 350º  oven for 20 to 30 minutes, until warm.

Store any leftovers in the fridge.

Makes 6-8 servings.

Happy Cooking!

Peach Blueberry Crostata

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We had friends stop by that we hadn’t seen in almost 30 years so I wanted to make some nibbles without making the lunch thing.  We had a great time and really picked up right where we left off 30 years ago.

I made this crostata (it makes 2) with some variation since I KNEW it would juice all over and make a mess.  It started out as a Cooking Light recipe but needed some help in the juice department.  It’s really very good and uses little sugar so the taste of the fruit really comes through.  Because of that, make sure you use fruit tha tis nice and ripe.

Peach Blueberry Crostatas

1 (15 oz) pkg refrigerated pie crusts, such as Pillsbury brand
6 cups peeled, sliced fresh peaches
1 cup fresh blueberries
1/4 cup sugar
1 egg, beaten and mixed a a tsp or 2 of water
3 or so tbsps instant tapioca
Turbinado (sugar in the raw) or granulated sugar for sprinkling

Line a baking sheet with parchment paper. Unroll one dough on top of the parchment. Brush the dough (this will be the inside) with the egg wash and sprinkle with some tapioca.

In a bowl, mix the peaches, blueberries, sugar, and 1-2 tbsps tapioca. If your fruit is very juicy, add the 2 tbsps. I ended up using 2 tbsps.

Arrange half of the fruit in the middle of the dough, leaving a 3 inch border all around the edge. Fold the edge toward the center, gently. Brush egg wash over the dough and then sprinkle with the turbinado sugar.

Bake at 425º of 10 minutes then reduce oven temperature to 350º and bake an additional 20 minutes or until the dough is browned.

Repeat this same procedure with the other dough. I baked both of mine at the same time.

Serve warm or at room temp.

Each crostata serves 4.

Happy Cooking!

Peachy Keen Muffins

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Since I bought so many peaches yesterday at the farm stand, I decided the chop up the ones that were really bruised and make some peach muffins for breakfast this morning. This recipe is very good and is more of a cake-like muffin. It would be really nice to sub peach nectar for the milk but I can’t find peach nectar around here. Sorry for the picture ~ it’s not that great but you get the idea (I’d blame the camera but it’s more likely the photographer 😉 )

Peachy Keen Muffins

Muffins:
1/4 cup butter, softened
1/2 cup sugar
1 egg
2 1/3 cups flour
1 tbsp baking powder
1/2 tsp salt
3/4 cup milk
1 tsp vanilla
1 1/2 cups chopped fresh peaches

Streusel:
1/4 cup sugar
3 tbsps flour
1/2 tsp cinnamon
2 1/2 tbsps cold butter

Beat the 1/4 cup butter with a mixer until creamy. Add the 1/2 cup sugar beating until light and fluffy. Add the egg and beat until blended.

In a small bowl, combine the 2 1/3 cups flour, baking powder and salt. Add this mixture to the butter mixture alternately with the milk, mixing well after each addition. Stir in the vanilla and fold in the chopped peaches.

Spoon the batter into a paper-lined muffin pan (or you can just grease the muffin pan without using the liners) filling the cups just about to the top.

Streusel: Combine the 1/4 cup sugar, 3 tbsps flour and cinnamon and cut in the 2 1/2 tbsps butter with a fork (I use my fingers) until the mixture is crumbly. Sprinkle over the tops of the muffins.

Bake at 375º for 20 minutes ~ I found I had to bake mine for about 25 minutes ~ until they are golden.

Remove from pans and cool on a wire rack.

Makes 12 muffins

Happy Cooking!