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The Peach Blackberry Coffee Cake is a celebration of flavors that come together beautifully. The sweetness of ripe peaches mingles with the tartness of fresh blackberries, resulting in a delightful contrast that tantalizes the taste buds.

Peach Blackberry Coffee Cake Recipe

Indulge in a slice of summer with this Peach Blackberry Coffee Cake! This delightful recipe combines fresh, juicy peaches and tart blackberries in a moist cake that's perfect for brunch or dessert. With a sweet cinnamon-brown sugar topping, it's sure to impress your family and friends. Easy to make, this coffee cake is ready in just an hour. Don’t miss out on this delicious blend of flavors – perfect with your morning coffee or as a sweet treat anytime!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 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, diced

1 cup fresh blackberries

1 tablespoon lemon juice

1 teaspoon cinnamon (for topping)

3 tablespoons brown sugar (for topping)

Additional flour for dusting

Instructions
 

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

    Prepare the Fruit: In a small bowl, gently toss the diced peaches and blackberries with lemon juice. Sprinkle a tablespoon of flour over the fruit and toss to coat. This helps prevent them from sinking in the batter.

      Mix Dry Ingredients: In a medium bowl, whisk together 1 ½ cups of flour, baking powder, baking soda, and salt. Set aside.

        Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

          Add Eggs and Vanilla: Beat in the eggs one by one, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.

            Add Dry Ingredients and Sour Cream: Gradually mix in the dry ingredient mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined.

              Fold in Fruit: Gently fold the prepared peaches and blackberries into the batter until evenly distributed.

                Prepare Topping: In a small bowl, mix together cinnamon and brown sugar. Set aside.

                  Assemble the Cake: Pour half of the batter into the prepared cake pan, smooth it out, and then sprinkle half of the brown sugar cinnamon mixture over the top. Pour in the remaining batter and smooth again, then sprinkle the remaining topping mixture over the top.

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

                      Cool and Serve: Once baked, let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.

                        Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8 slices