Blackberry Peach Coffee Cake
 
 
Author:
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
  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. Pour batter into a greased and floured 9-inch springform pan; top with sliced peaches and blackberries.
  5. Pinch off 1-inch pieces of streusel topping, and drop over fruit.
  6. 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.
Recipe by Kuhn Orchards at https://kuhnorchards.com/blackberry-peach-coffee-cake/