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Coffee cakes hold a special place in the hearts and homes of many, serving as a delightful accompaniment to morning coffee or afternoon tea. They are characterized by their moist texture and rich flavors, often infused with fruits, nuts, or spices, creating a sumptuous experience for the taste buds. One such irresistible creation is the Peach Blackberry Coffee Cake Delight—a vibrant and fruity treat that promises to elevate your coffee break or dessert table.

Peach Blackberry Coffee Cake Recipe

Indulge in a slice of summer with this Peach Blackberry Coffee Cake Delight! Bursting with juicy peaches and tart blackberries, this moist cake is perfect for brunch or an afternoon treat. Made with simple ingredients, it features a crunchy oat topping that adds the perfect texture. Bake it up in just an hour and impress your friends and family. Enjoy it warm, with a sprinkle of powdered sugar or a dollop of whipped cream for extra sweetness!
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Ingredients
  

1 ¾ 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, diced

1 cup fresh blackberries

1 tablespoon lemon juice

For the Topping:

½ cup brown sugar, packed

½ cup oats

¼ cup all-purpose flour

1 teaspoon ground cinnamon

¼ cup cold unsalted butter, cubed

Instructions
 

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

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

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

        Beat in the eggs one at a time, followed by the vanilla extract. Mix until fully combined.

          Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Begin and end with the flour mixture and mix until just combined.

            Gently fold in the diced peaches and blackberries, along with the lemon juice, until evenly distributed.

              Pour the batter into the prepared cake pan, smoothing the top out evenly.

                For the topping, combine the brown sugar, oats, flour, and cinnamon in a bowl. Add the cold cubed butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

                  Sprinkle the topping evenly over the cake batter.

                    Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

                      Allow the coffee cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                        Serve warm or at room temperature. Enjoy your Peach Blackberry Coffee Cake with a sprinkle of powdered sugar or a dollop of whipped cream if desired!

                          Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8-10