Go Back
In the world of baking, the significance of using fresh, seasonal ingredients cannot be overstated. Seasonal fruits like peaches and blackberries not only enhance the flavor profile of any dish but also elevate the overall baking experience. When fruits are in season, they are at their sweetest and juiciest, providing a burst of flavor that outshines their out-of-season counterparts. Using fresh ingredients ensures that your coffee cake is rich in flavor, making each bite a delight.

Peach Blackberry Coffee Cake Recipe

Delight in the flavors of summer with this Peach Blackberry Coffee Cake, a perfect treat for any occasion! Made with fresh peaches and blackberries, this moist cake has a rich buttery base and a crunchy oat topping. It's simple to whip up, requiring just 20 minutes of prep before baking. Serve it warm for breakfast or as a delightful dessert with whipped cream or ice cream on top. Ideal for coffee breaks or family gatherings, this cake will surely impress!
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

1 1/2 cups fresh peaches, diced (about 2 medium peaches)

1 cup fresh blackberries

1 teaspoon ground cinnamon (for topping)

1/4 cup rolled oats (for topping)

1/4 cup chopped walnuts or pecans (for topping)

Instructions
 

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

    In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until fully combined.

      In another bowl, using a hand mixer, cream together the softened butter until light and fluffy (approximately 2-3 minutes). Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until smooth.

        Gradually blend the dry ingredients into the wet mixture. Mix until just combined; avoid overmixing. The batter will be thick.

          Fold in the diced peaches and blackberries gently until evenly distributed throughout the batter.

            Pour the batter into the prepared cake pan, spreading it evenly.

              In a small bowl, mix the ground cinnamon, rolled oats, and chopped nuts together. Sprinkle this topping evenly over the batter.

                Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top.

                  Remove from the oven and allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

                    Slice and serve the coffee cake warm or at room temperature. It’s delightful on its own, or you can enjoy it with a dollop of whipped cream or a scoop of vanilla ice cream!

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