Blackberry and Peach season. Yum. I bought a flat of blackberries from Emily and some fresh local peaches too. Emily’s blackberries are off the charts sweet and delish. The peaches are at the beginning of their season here. I’m looking forward to peaches for the next several weeks! This recipe was in Southern Living in June. If you are fortunate enough to have fresh blackberries, this recipe is worthy of using a cup. If not, I’m sure blueberries would make a good substitute. This is best served warm with a little whipped cream or fresh berries to top off the cake.
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, fresh fruit for garnish (optional)
For Streusel topping:
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
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.
Preheat oven to 350°. Prepare Streusel Topping.
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.
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.
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.
Southern Living 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.
-Try to use berries and peaches that are firm. If you use overripe fruit, the cake will be too moist and will not cook completely.
-Use fresh, not frozen fruit.
-I mixed the fruit throughout the batter instead of just placing on top of batter.