Monday, June 29, 2009

Blackberry-Peach Coffee Cake

Hi All! Back from vacation where we had a wonderful time with our daughter, son-in-law and our beautiful granddaughter. Since my daughter was recouping from dental surgery, I did all the cooking and baking. It was fun to try new things and make family favorites all week long.
I made this recipe for Sunday morning. We found it in the new issue of Southern Living and well, being in Georgia, peaches were a good choice. Now I have to tell you that Renee is not the baker, but she is a great cook. On Saturday, I realized that she had no flour and white sugar back-ups so I improvised and the result was excellent. The original recipe calls for this to be made in a springform pan...didn't have that either!! So it was another improv! All I can say is that we loved it and it is a definite keeper recipe that I will make again. I have included the photo from the original and I'm sure it would be just as good.

It is good to be back home!!

Peach and Blackberry Coffee Cake
adapted from Southern Living June 2009

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
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.

Cake Ingredients

1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1/2 cups all-purpose white flour
1 1/2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 teaspoons vanilla extract
3 cups peeled and sliced fresh firm, ripe peaches (about 3 large peaches, 7 oz. each)
Powdered sugar
Garnishes: fresh blackberries, sliced peaches
1. Preheat oven to 350°.

2. Prepare Streusel Topping.
3. For Cake: 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.
4. 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 x 12 baking pan; top with sliced peaches. Sprinkle Streusel Topping over fruit.
5. Bake at 350° for 1 hour and 50- 60 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.

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.


  1. MMmmmmm...anything with blackberries is high in my books, they're my favorite berry. Great recipe, and the picture is stunning!

  2. This looks delicious! it's a great combination and would make a flavor filled cake for sure.

  3. Welcome back. This sounds and looks like a keeper. Thanks for calling it to our attention. Have a wonderful day...Mary

  4. Glad you had a nice time! This Coffee Cake looks so terrific. I love Peaches and I love Blackberries and I just know I would love this cake!

  5. Oh my gosh, I love peaches and the blackberries must bring this over the moon. I want a SLAB of this right now, it is 4:41 in the morning and I am starving for this beautiful cake.

  6. What a perfect combination. It looks delicious.I have to try it.

  7. We pick black berries every summer, so I will be bookmarking this. Such a great way to use them!

  8. Welcome home! The cake looks fabulous!

  9. oh my oh my...that is amazing. I can't wait til my blackberries come a creeping over my fence for picking this fall! Yee haw...I am bookmarking this for sure!


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