BLACKBERRY-PEACH COFFEE CAKE

Blackberry-Peach Coffee Cake image

Provided by Sylwia Wojdyla Ohlrich

Time 1h30m

Number Of Ingredients 20

STREUSEL TOPPING:
1/2 c butter, softened
1/2 c sugar
1/2 c brown sugar, light
2/3 c all purpose flour
1 tsp cinnamon
1/2 tsp nutmeg, ground
CAKE:
1/2 c butter, softened
1 c sugar
2 lg eggs
2 c all purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 c milk
2 tsp vanilla extract
2 c slice and peeled fresh firm, ripe peaches ( about 2 large peaches)
1 c blackberries, fresh
GARNISHES:
FRESH BLACKBERRIES, SLICED PEACHES AND POWDERED SUGAR.

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.