Friday, August 14, 2009

Blackberry-Peach Coffee Cake with Streusel Topping

I am not really sure how some things qualify as breakfast , when they have the word cake in the recipe title; I won't complain because I like making treats and this one was enjoyed by the entire family- they loved it warm and they loved it cold- I made quite a few changes, including the size (I made 2 4-inch cakes and 2 smaller than those), the changes in the recipe are included in bold; I am short on words, so enjoy a few pics- in a few days the situation will be fixed.

Blackberry-Peach Coffee Cake adapted from Southern Living Magazine

Prep: 20 min.; Bake: 1 hr., 10 min.; Cool: 1 hr., 30 min.

Streusel Topping
1/2 cup butter, softened (I used 1/4 cup butter and 1/4 cup vanilla flavored Greek style yogurt)
1 cup granulated sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk (I used 1/3 cup whole milk and 1/3 cup skim)
2 teaspoons vanilla extract
2 cups peeled and sliced fresh firm, ripe peaches (about 2 large peaches, 7 oz. each)
1 cup fresh blackberries
Powdered sugar
Garnishes: fresh blackberries, sliced peaches

1. Preheat oven to 350°. Prepare Streusel Topping.

2. Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

3. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 9-inch springform pan; top with sliced peaches and blackberries. Pinch off 1-inch pieces of Streusel Topping, and drop over fruit.

4. Bake at 350° for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is set. (A wooden pick inserted in center will not come out clean.) Cool completely on a wire rack (about 1 1/2 hours). Dust with powdered sugar. Garnish, if desired.

Note: We found that using a shiny or light-colored pan gave us the best results. If you have a dark pan, wrap the outside of the pan with heavy-duty aluminum foil to get a similar result.

Peach Coffee Cake: Omit blackberries. Increase peaches to 3 cups sliced (about 3 large peaches, 7 oz. each). Proceed with recipe as directed

Streusel Topping

Prep: 10 min.

This recipe goes with Blackberry-Peach Coffee Cake, Peach Coffee Cake

1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

1. Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar and brown sugar, beating well. Add flour, cinnamon, and nutmeg; beat just until blended.

I didn't follow the streusel directions. I mixed 1/2 cup flour with 1/2 cup packed light brown sugar and 1 tsp cinnamon. Then I cut in 4 Tbls of cold butter and sprinkled it on top of the coffee cake.

One Year Ago- Panzanella


Marie Rayner said...

Those look quite, quite delicious Mary Ann! Our Blackberries are ripening on the hedgerows right now!

square kitchen said...

The combination sounds great, I like ecpecially your flavored streusel recipe with brown sugar, cinnamon and nutmeg. I will adapt it.

Karine said...

I love the colors of this coffee ckae ans it looks delicious! Thanks for sharing your recipe :)

Cody said...

Yumm! The perfect combo of crumbly and juicy.. I'm drinking coffee right now - and it just doesn't seem complete now without some blackberry peach streusel cake! beautiful! fantastic job.

xo. Cody

Sam@BingeNYC said...

Shhh, cake is completely fine for does have the word "coffee" in it as well, right? Looks delicious!!!

Cara of Big Girls, Small Kitchen said...

we've also been mixing peaches, blueberries, and strudel!
...haven't eaten it for breakfast though. Your photos are beautiful--thanks!

Colleen said...

This looks like the perfect summer coffee cake! I love the big chunks of fruit in there.

Chef Jeena said...

Looks lovely especially with the struesel topping yum yum!

Barbara Bakes said...

Looks like a perfect breakfast to me!

Joyce said...

My idea of a breakfast! Yummy.

The Blonde Duck said...

I LOVE steusel toppings!

Jamie said...

Mary Ann,

I can eat coffee cake any time. This looks great with the fresh fruit in it. I have to put this on my list to try.

Cathy said...

This coffee cake looks beautiful, Mary Ann, and I love your substitutions. This is pretty much the perfect breakfast in my book!

Anonymous said...

Looks and sounds delicious! YUM.