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Coffee cakes have long been cherished as a staple for gatherings and cozy mornings alike. These delightful treats are not just desserts; they embody the warmth of home, the joy of shared moments, and the comfort of a well-brewed cup of coffee. Among the plethora of flavors and variations, the Peach Blackberry Coffee Cake stands out. This recipe combines the sweet, juicy essence of fresh peaches and the tartness of blackberries, creating a cake that is not only visually appealing but also a symphony of textures and tastes.

Peach Blackberry Coffee Cake Recipe

Indulge in the deliciousness of Peach Blackberry Coffee Cake, a treat perfect for any occasion! This moist cake combines fresh peaches and tart blackberries, creating a delightful balance of flavors. With its crumbly topping and soft texture, it's ideal for brunch or dessert. Bake this easy recipe, and enjoy it warm with a cup of coffee or tea. Share the joy of baking and create special moments with friends and family! #CoffeeCake #Baking #Dessert #Recipes #PeachBlackberry #Homemade #Yummy
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Ingredients
  

For the Cake:

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

¾ cup sour cream

1 cup fresh peaches, diced

1 cup fresh blackberries

For the Crumble Topping:

½ cup all-purpose flour

½ cup brown sugar

½ teaspoon ground cinnamon

¼ cup unsalted butter, melted

½ cup chopped walnuts or pecans (optional)

Instructions
 

Preheat the Oven:

    Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

      Make the Cake Batter:

        In a medium bowl, whisk together 1 ½ cups of flour, baking powder, baking soda, and salt. Set aside. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. This should take about 3 minutes with an electric mixer.

          Add Eggs and Vanilla:

            Beat in the eggs one at a time, followed by the vanilla extract. Continue mixing until well combined.

              Incorporate the Sour Cream:

                Gradually add the sour cream to the butter mixture, mixing until smooth.

                  Combine Wet and Dry Ingredients:

                    Slowly add the dry flour mixture to the wet ingredients, mixing until just combined. Do not over-mix. Fold in the diced peaches and blackberries gently.

                      Prepare the Crumble Topping:

                        In a small bowl, mix together the ½ cup of flour, brown sugar, and cinnamon. Pour the melted butter over the mixture and stir until it resembles a crumbly texture. If using, fold in the chopped walnuts or pecans.

                          Assemble the Cake:

                            Pour half of the cake batter into the prepared pan and spread it evenly. Sprinkle half of the crumble topping over the batter. Pour the remaining batter into the pan and top it with the rest of the crumble mixture.

                              Bake:

                                Place the cake in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, cover it loosely with aluminum foil during the last 10-15 minutes of baking.

                                  Cool and Serve:

                                    Once baked, remove the cake from the oven and allow it to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature, enjoying it as a delightful breakfast or afternoon treat!

                                      Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 8-10 slices