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Blackberry Peach Coffee Cake

Ingredients

  • 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

Instructions

For Streusel:

  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.

For Cake:

  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. 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.

Recipe Notes

-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.