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Imagine a warm slice of coffee cake, infused with the fragrant sweetness of ripe peaches and the tartness of plump blackberries, paired perfectly with your morning brew. This Peach Blackberry Coffee Cake is not just a treat for the eyes but also a delightful indulgence for the taste buds. The combination of these summer fruits creates a symphony of flavors that elevates the humble coffee cake to new heights, making it a must-try for any home baker.

Peach Blackberry Coffee Cake Recipe

Indulge in the deliciousness of this Peach Blackberry Coffee Cake! With a moist, buttery base filled with fresh peaches and blackberries, this cake is topped with a sweet, crunchy mixture of brown sugar, oats, and pecans. Perfect for breakfast or an afternoon snack, it's easy to make and sure to impress. In just 60 minutes, you'll have a delightful dessert to share. Enjoy a slice with your favorite coffee and savor the flavors!
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Ingredients
  

For the Cake:

1 ½ cups all-purpose flour

½ cup granulated sugar

2 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup unsalted butter, softened

2 large eggs

1 tsp vanilla extract

½ cup buttermilk

1 cup fresh peaches, diced

½ cup fresh blackberries

For the Topping:

½ cup brown sugar, packed

½ cup rolled oats

½ tsp ground cinnamon

¼ cup unsalted butter, melted

¼ cup chopped pecans (optional)

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 for easy removal.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.

      Cream Butter and Eggs: In another bowl, beat the softened butter until creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

        Combine Wet and Dry Ingredients: Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

          Fold in Fruits: Gently fold in the diced peaches and blackberries, taking care not to break the berries.

            Prepare Topping: In a small bowl, combine brown sugar, rolled oats, ground cinnamon, melted butter, and pecans (if using) until crumbly and well mixed.

              Assemble the Cake: Pour the cake batter into the prepared pan, spreading it evenly. Sprinkle the topping mixture evenly over the cake batter.

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

                  Cool: Once out of the oven, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                    Serve: Slice and serve warm or at room temperature, perfect for breakfast or a sweet afternoon treat!

                      Prep Time: 20 minutes | Total Time: 60 minutes | Servings: 8-10 slices