Recipe: Blackberry-Peach Coffee Cake from Southern Living

Here you go, June. I take it your visit went well, since you're craving sweets! - Margie

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BLACKBERRY-PEACH COFFEE 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
Garnishes: fresh blackberries, sliced peaches
Streusel Topping (recipe follows)

Preheat oven to 350 degrees F.

Prepare Streusel Topping (recipe follows); set aside.

TO PREPARE THE CAKE BATTER:
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. Set aside.

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 degrees F 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.

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.

*STREUSEL TOPPING
Makes 1 1/2 cups

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.

VARIATION:

PEACH COFFEE CAKE:
Omit blackberries. Increase peaches to 3 cups sliced (about 3 large peaches, 7 oz. each). Proceed with recipe as directed.

Makes 8 servings
Source: Aura Leigh Borrett, Oregon, Wisconsin, Southern Living, June 2009, Photo: Jennifer Davick; Stylist: Rose Nguyen