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There’s something undeniably comforting about a freshly baked coffee cake. The aroma wafting through your kitchen as it bakes, the anticipation of slicing into the soft, tender crumb—all make coffee cakes a beloved treat in many households. Traditionally enjoyed as a cozy accompaniment to coffee or tea, coffee cakes are versatile enough to suit any occasion, from lazy Sunday brunches to festive gatherings.

Peach Blackberry Coffee Cake Recipe

Enjoy the delightful flavors of summer with this Peach Blackberry Coffee Cake! Bursting with juicy peaches and tart blackberries, this moist and fluffy cake is perfect for breakfast, brunch, or an afternoon treat. Easy to make with simple ingredients, it combines the richness of butter and sour cream with a sweet cinnamon topping. Bake it in just 35-40 minutes and serve it warm for a deliciously comforting dessert that everyone will love!
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Ingredients
  

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 pure vanilla extract

½ cup sour cream

1 cup diced fresh peaches (peeled)

1 cup fresh blackberries

1 teaspoon cinnamon (for topping)

¼ cup brown sugar (for topping)

Instructions
 

Preheat 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 medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

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

          Incorporate Sour Cream: Mix in the sour cream until the batter is well combined.

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

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

                Prepare Topping: In a small bowl, mix together the cinnamon and brown sugar. Set aside.

                  Bake the Cake: Pour the batter into the prepared cake pan and smooth out the top. Sprinkle the cinnamon and brown sugar mixture evenly over the top of 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: Allow the 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, and enjoy your delicious Peach Blackberry Coffee Cake!

                        Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8-10 slices