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Imagine enjoying a warm slice of Peach Blackberry Coffee Cake, the perfect accompaniment to your morning cup of coffee or afternoon tea. This delightful cake combines the sweetness of ripe peaches with the tartness of fresh blackberries, creating a harmonious blend of flavors that tantalizes the taste buds. The soft, moist cake serves as a delightful backdrop for the fruits, making each bite a celebration of summer’s bounty.

Peach Blackberry Coffee Cake Recipe

Indulge in a slice of this Peach Blackberry Coffee Cake that's perfect for breakfast or dessert! Bursting with fresh peaches and blackberries, this soft and fluffy cake is topped with a delicious cinnamon-brown sugar layer. Easy to make and baked to perfection, it's sure to impress your family and friends. Enjoy it warm with a cup of coffee, or savor it at room temperature. Discover the recipe and elevate your baking game today!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ 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

1 teaspoon ground cinnamon

¼ cup brown sugar

Instructions
 

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

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, approximately 3-5 minutes.

        Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract.

          Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the sour cream. Mix until just combined. Do not overmix.

            Fold in Fruits: Gently fold in the diced peaches and blackberries until evenly distributed.

              Make the Cinnamon Topping: In a small bowl, combine the brown sugar and ground cinnamon.

                Layer the Cake: Pour half of the batter into the prepared cake pan. Sprinkle half of the cinnamon-sugar mixture over the top. Pour the remaining batter and then sprinkle the rest of the cinnamon-sugar mixture on top.

                  Bake the Cake: Bake in the preheated oven for about 35-40 minutes or until a toothpick inserted in the center comes out clean.

                    Cool and Serve: Allow the coffee cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature. Enjoy!

                      Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 8 slices