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Blackberry Peach Coffee Cake

Streusel Topping

½ cup butter, softened                      

½ cup sugar                                        

½ cup light brown sugar 

2/3 cup flour                                        

1 tsp. cinnamon                                 

½ tsp. nutmeg                                     

2/3 cup milk


½ cup butter, softened

1 cup sugar

2 eggs

2 cups flour

2 tsp. baking powder

½ tsp. salt

2 tsp. vanilla


1 cup blackberries                            

2 cups peaches (about 2)


Preheat oven to 350°. Prepare streusel topping. Beat butter with an electric mixer until creamy; gradually add sugar and brown sugar, beating well. Add flour, cinnamon, and nutmeg; beat until blended. Prepare batter. 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° for 1 hour 10 min. to 1 hour and 20 min. or until center of cake is set. 

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