Blackberry Peach Coffee Cake
Author: Kuhn Orchards
Ingredients
- Streusel Topping
- ½ cup butter, softened
- ½ cup sugar
- ½ cup light brown sugar
- ⅔ cup flour
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ⅔ cup milk
- Batter
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs
- 2 cups flour
- 2 tsp. baking powder
- ½ tsp. salt
- 2 tsp. vanilla
- 1 cup blackberries
- 2 cups peaches, peeled and sliced
Instructions
- Preheat oven to 350°.
- Prepare streusel topping. Beat butter with an electric mixer until creamy; gradually add sugar and brown sugar, beating well. Add flour, cinnamon, and nutmeg; beat until blended.
- Prepare batter. Beat butter at medium speed with an electric mixer until creamy; gradually add 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 min. to 1 hour and 20 min. or until center of cake is set. Cool completely on wire rack.
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