Go Back
Coffee cakes have long held a special place in breakfast and snack traditions, offering a comforting blend of sweet flavors and satisfying textures. These delightful cakes serve as the perfect accompaniment to a warm cup of coffee or tea, making them a favorite choice for leisurely mornings or afternoon indulgences. The beauty of coffee cakes lies in their versatility, often featuring an assortment of fruits and spices that elevate their taste and appeal.

Peach Blackberry Coffee Cake Recipe

Indulge in this delicious Peach Blackberry Coffee Cake Delight, perfect for breakfast or a sweet afternoon snack! This moist cake combines fresh peaches and blackberries with a buttery base, topped with a crunchy streusel made with cinnamon and nuts. Easy to make, this delightful treat will impress your family and friends. Bake it up in just an hour and enjoy the seasonal flavors. Don't forget to grab a slice with your morning coffee!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups all-purpose flour

½ 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

½ cup sour cream

1 cup fresh peaches, peeled and diced

1 cup fresh blackberries

For the Streusel Topping:

⅓ cup all-purpose flour

⅓ cup brown sugar, packed

½ teaspoon ground cinnamon

¼ cup cold butter, cubed

½ cup chopped pecans or walnuts (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

    Mix Dry Ingredients: In a medium bowl, whisk together 1 ½ cups flour, baking powder, baking soda, and salt until well combined.

      Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

        Add Eggs and Vanilla: Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

          Incorporate Sour Cream: Mix in the sour cream until well combined.

            Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the diced peaches and blackberries gently until evenly distributed.

              Prepare Streusel Topping: In a small bowl, combine ⅓ cup flour, brown sugar, and cinnamon. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. If using, stir in the chopped nuts.

                Assemble the Cake: Pour the batter into the prepared cake pan and spread it evenly. Sprinkle the streusel topping generously over the batter.

                  Bake the Cake: Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.

                    Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Slice and serve warm or at room temperature.

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