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If you're on the lookout for a baked delight that perfectly balances sweetness, richness, and seasonal flavors, look no further than Peach Blackberry Coffee Cake. This charming dessert offers a delightful fusion of juicy peaches and tart blackberries, creating a cake that is as pleasing to the palate as it is to the eyes. The soft, moist crumb of the cake serves as the ideal backdrop for the sweet and tangy fruit, making it a perfect treat for breakfast, brunch, or even as an afternoon snack alongside your favorite cup of coffee.

Peach Blackberry Coffee Cake Recipe

Indulge in the delightful flavors of this Peach Blackberry Coffee Cake! With a soft and moist base made from fresh peaches and blackberries, it’s topped with a crunchy oat and cinnamon crumble that adds the perfect texture. This easy-to-follow recipe comes together in just an hour, making it a perfect treat for brunch or a cozy afternoon snack. Serve it warm or at room temperature for a deliciously sweet experience. Perfect for sharing or enjoying solo!
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Ingredients
  

For the Cake:

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup sour cream

1 cup diced peaches (fresh or canned)

1 cup blackberries (fresh or frozen)

For the Topping:

½ cup brown sugar, packed

1 teaspoon ground cinnamon

½ cup rolled oats

¼ cup all-purpose flour

¼ cup cold unsalted butter, cubed

Instructions
 

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

    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 bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy. This should take about 2-3 minutes.

        Add Eggs and Vanilla: Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract until combined.

          Combine Ingredients: Gradually add the dry ingredient mixture to the butter mixture, alternating with the sour cream. Start and finish with the flour mixture. Mix just until combined; do not overmix.

            Fold in Fruits: Gently fold in the diced peaches and blackberries. Be careful not to break the berries.

              Prepare the Topping: In a bowl, combine the brown sugar, cinnamon, rolled oats, ¼ cup flour, and cubed butter. Using a fork or your fingers, mix until crumbly.

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

                  Bake: Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.

                    Cool and Serve: Let the cake cool in the pan for about 10 minutes, then remove it from the pan and cool on a wire rack. Serve warm or at room temperature.

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8 slices