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When it comes to comfort food, few things are as satisfying as a homemade coffee cake. The aroma of freshly baked goods wafting through the kitchen is a sensory delight, and when that coffee cake features the vibrant flavors of seasonal fruits, it becomes an irresistible treat. This Peach Blackberry Coffee Cake Delight is not just a feast for the taste buds; it also embodies the essence of summer with its juicy peaches and tart blackberries. Perfectly suited for breakfast, an afternoon snack, or even dessert, this recipe has a versatility that makes it a staple in any home baker's repertoire.

Peach Blackberry Coffee Cake Recipe

Indulge in the deliciousness of Peach Blackberry Coffee Cake Delight! This mouthwatering recipe combines fresh peaches and blackberries in a moist, fluffy cake that’s perfect for any occasion. Simple to make with pantry staples and a delightful brown sugar topping, it's an ideal treat to enjoy with your morning coffee or as a dessert. Bake it for 45-55 minutes, let it cool, dust with powdered sugar, and savor every bite! Perfect for sharing or enjoying solo!
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Ingredients
  

2 cups fresh peaches, peeled and diced

1 cup blackberries, fresh or frozen

2 cups all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened

1 cup sour cream

3 large eggs

1 tsp vanilla extract

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ cup brown sugar, packed

¼ cup chopped pecans or walnuts (optional)

Powdered sugar, for dusting (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan or line it with parchment paper for easy removal.

    Prepare the Fruits: In a medium bowl, gently combine the diced peaches and blackberries. If using frozen blackberries, no need to thaw; just fold them in frozen to prevent mushiness.

      Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.

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

          Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

            Incorporate Sour Cream: Mix in the sour cream until smooth.

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

                Fold in the Fruits: Gently fold in the peaches and blackberries until evenly distributed throughout the batter.

                  Prepare Topping: In a small bowl, combine the brown sugar and chopped nuts (if using). This will create a sweet topping for your coffee cake.

                    Assemble the Cake: Pour half of the batter into the prepared baking pan and spread it evenly. Sprinkle half of the nut mixture and then layer on the remaining batter. Finally, top with the rest of the nut mixture.

                      Bake: Bake the coffee cake in the preheated oven for 45-55 minutes or until a toothpick inserted in the center comes out clean.

                        Cool and Dust: Once baked, allow the coffee cake to cool in the pan for about 10-15 minutes. If desired, dust with powdered sugar before slicing.

                          Serve: Cut into squares and serve warm, or at room temperature with a hot cup of coffee or tea.

                            Prep Time: 20 mins | Total Time: 1 hour 15 mins | Servings: 12-15 squares