Blackberry-Peach Coffee Cake
Ingredients
- Streusel Topping (see below)
- 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
Preparation
1. Preheat oven to 350°. Prepare Streusel Topping. See recipe below.
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.
Streusel Topping
Ingredients
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 2/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Preparation
1. Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar and brown sugar, beating well. Add flour, cinnamon, and nutmeg; beat just until blended.