Best Blackberry Peach Coffee Cake Recipes

BLACKBERRY AND PEACH COFFEE BUNDT CAKE

Steps:

• 1. Preheat oven to 350. Prepare streusel topping by combining all ingredients. Cream together butter and sugar. Add eggs until just blended. Mix in the vanilla. Combine flour, baking soda, baking powder and cinnamon. Add to the butter mixutre alternating first with the milk and then with the peach juice, blending well between each addition, ending with the flour mixture.
• 2. Spray bundt pan with non-stick baking spray. Pour in about 1/3 of the batter; add layer of blackberries. Pour in another 1/3 and another layer of blackberries. Pour in remaining batter.
• 3. Top with ample amount of peach slices (more than in the picture - I was wishing I had put more on top!) and, if desired, add more blackberries.
• 4. Top with streusel by pinching off about 1 inch pieces and placing over top of the fruit. Bake about 1 hour and 10 minutes. Let cool in pan for about 10 minutes before inverting onto cake round. Let cool completely and sprinkle with powdered sugar and additional blackberries for garnish.

BLACKBERRY-PEACH COFFEE CAKE

Steps:

• Preheat oven to 350 degrees.
• Prepare streusel: beat butter at medium speed with an electric mixture until creamy; gradually add sugar and brown sugar, beating well.
• Add flour, cinnamon, and nutmeg; beat just until blended.
• Prepare cake: 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 degrees for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is set; pick inserted in center will not come out clean.
• Cool completely on a wire rack (about 1 ½ hours).
• Dust with powdered sugar.
• Garnish, if desired.

BLACKBERRY-PEACH COFFEE CAKE

Steps:

• 1. STREUSEL TOPPING: Beat butter at medium speed with an electric mixer until creamy; gradually add sugar and brown sugar, beating well. Add flour, cinnamon, and nutmeg; beat just until blended.
• 2. Preheat oven to 350 F. Prepare Streusel Topping.
• 3. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one 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 slow speed until blended after each addition. Stir in vanilla. Pour batter in to 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 F for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is set. Let cool completely on a wire rack ( about 1 1/2 hours).
• 7. Dust with powdered sugar and garnish, if desired.

BLACKBERRY PEACH STREUSEL COFFEE CAKE

Steps:

• . Preheat oven to 350°. Prepare Streusel Topping. 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. 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. 3. 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. 4. Bake at 350° 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. Peach Coffee Cake: Omit blackberries. Increase peaches to 3 cups sliced (about 3 large peaches, 7 oz. each). Proceed with recipe as directed.

BLACKBERRY-PEACH COFFEE CAKE

Steps:

• Preparation Preheat oven to 350°. Prepare Streusel Topping. 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. 2. 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. 3. 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. 4. Bake at 350° 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. Peach Coffee Cake: Omit blackberries. Increase peaches to 3 cups sliced (about 3 large peaches, 7 oz. each). Proceed with recipe as directed.