Go Back
Welcome to a delightful culinary experience where the sweetness of summer meets the cozy comfort of a classic coffee cake. The Delightful Peach Blackberry Coffee Cake is not only a feast for the taste buds but also a celebration of seasonal fruits that bring vibrant flavors and nutrition to your baking. This recipe is perfect for those who love to indulge in a slice of cake alongside a steaming cup of coffee or tea, making it an ideal treat for brunch gatherings, afternoon snacks, or even dessert after dinner.

Peach Blackberry Coffee Cake Recipe

Indulge in the magic of flavors with this delightful Peach Blackberry Coffee Cake! Perfect for breakfast or an afternoon treat, this cake features a moist base infused with fresh peaches and blackberries, topped with a crunchy oat and pecan streusel. Easy to make and oh-so delicious, it's the ultimate companion for your morning coffee or tea. Bake it up in just an hour and enjoy a slice of bliss with friends and family!
Print Recipe Pin Recipe

Ingredients
  

For the Cake:

2 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

1 cup sour cream

1 cup diced peaches (fresh or canned, drained)

1 cup blackberries (fresh or frozen)

For the Topping:

½ cup brown sugar

½ cup rolled oats

1 teaspoon ground cinnamon

¼ cup unsalted butter, melted

½ cup chopped pecans (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

    Make the Cake Batter:

      - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

        - In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

          - Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

            - Add the sour cream to the mixture and mix until well combined.

              - Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.

                Add the Fruit:

                  - Gently fold in the diced peaches and blackberries into the batter with a spatula. Be careful not to break the berries.

                    Prepare the Topping:

                      - In a small bowl, combine the brown sugar, rolled oats, ground cinnamon, melted butter, and chopped pecans (if using). Mix until crumbly.

                        Assemble the Cake:

                          - Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the topping mixture generously over the batter.

                            Bake:

                              - Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs are fine, but no wet batter).

                                Cool and Serve:

                                  - Once baked, remove from the oven and let the cake cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely.

                                    Enjoy:

                                      - Serve warm or at room temperature, preferably with a steaming cup of coffee or tea.

                                        Prep Time: 20 mins | Total Time: 1 hr | Servings: 12