Blackberry-Peach Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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You will not be disappointed with this Blackberry-Peach Coffee Cake recipe. As one online reviewer says, I took the cake to my office and there was not even a crumb left on the plate! Ingredients:
streusel topping |
1/2 cup butter, softened |
1 cup granulated sugar |
2 large eggs |
2 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
2/3 cup milk |
2 teaspoons vanilla extract |
2 cups peeled and sliced fresh firm, ripe peaches (about 2 large peaches, 7 oz. each) |
1 cup fresh blackberries |
powdered sugar |
garnishes: fresh blackberries, sliced peaches |
Directions:
1. Preheat oven to 350°. Prepare Streusel Topping.
2. Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
3. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Pour batter into 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.
4. Bake at 350° for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is set. (A wooden pick inserted in center will not come out clean.) Cool completely on a wire rack (about 1 1/2 hours). Dust with powdered sugar. Garnish, if desired.
5. Note: We found that using a shiny or light-colored pan gave us the best results. If you have a dark pan, wrap the outside of the pan with heavy-duty aluminum foil to get a similar result.
6. Peach Coffee Cake: Omit blackberries. Increase peaches to 3 cups sliced (about 3 large peaches, 7 oz. each). Proceed with recipe as directed.
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