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There's something undeniably delightful about coffee cakes. Their tender crumb, rich flavors, and inviting aroma make them a beloved choice for any occasion. Whether you're starting your day with a warm slice, enjoying a leisurely brunch, or winding down with a sweet treat after dinner, coffee cakes seamlessly fit into any meal. One standout version that perfectly captures the essence of summer is the Peach Blackberry Coffee Cake.

Peach Blackberry Coffee Cake Recipe

Delight in the perfect blend of flavors with this Peach Blackberry Coffee Cake! Made with fresh peaches and juicy blackberries, this cake is moist and fluffy, perfect for breakfast or a sweet afternoon treat. With a crunchy brown sugar and cinnamon topping, every bite is a burst of fruity goodness. Easy to make and a crowd-pleaser, you won’t want to miss out on this delicious recipe. Serve it warm, dusted with powdered sugar for an extra special touch!
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Ingredients
  

1 ¾ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

½ cup sour cream

1 ½ cups ripe peaches, peeled and diced

1 cup fresh blackberries

½ cup brown sugar

1 tsp cinnamon

½ cup chopped pecans or walnuts (optional)

Powdered sugar, for dusting (optional)

Instructions
 

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

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

      Cream the Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

        Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract and mix until smooth.

          Incorporate the Sour Cream: Add the sour cream to the butter-sugar mixture and mix until well combined.

            Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.

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

                Prepare the Topping: In a small bowl, mix together the brown sugar, cinnamon, and chopped nuts (if using).

                  Assemble the Cake: Pour half of the batter into the prepared cake pan. Sprinkle half of the topping mixture over the batter. Add the remaining batter on top, smoothing it out with a spatula. Finally, sprinkle the rest of the topping mixture over the last layer of batter.

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

                      Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.

                        Prep Time: 20 min | Total Time: 1 hr | Servings: 8-10