A Peach Blackberry Coffee Cake is soft, fruity, and perfect for breakfast, brunch, or dessert. Here’s a simple recipe:
Ingredients (serves 8)
For the cake:
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) milk
- 1 cup chopped peaches (fresh or thawed frozen)
- 1 cup blackberries
For the crumb topping:
- ¼ cup (50g) brown sugar
- ¼ cup (30g) flour
- 2 tbsp unsalted butter, cold
- ½ tsp cinnamon
Instructions
- Preheat oven to 175°C (350°F). Grease an 8-inch (20cm) square baking pan.
- Make crumb topping:
- Mix brown sugar, flour, and cinnamon in a small bowl.
- Cut in cold butter until the mixture is crumbly. Set aside.
- Prepare cake batter:
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until fluffy.
- Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and milk to the butter mixture, mixing until just combined.
- Gently fold in peaches and blackberries.
- Assemble and top:
- Pour batter into the prepared pan.
- Sprinkle crumb topping evenly over the batter.
- Bake:
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve:
- Let cool for 10–15 minutes before slicing. Serve warm or at room temperature.
💡 Tips:
- For extra flavor, sprinkle a little almond extract into the batter.
- Frozen berries work fine—just don’t thaw them to avoid making the batter too wet.
- Optional: drizzle with glaze made from powdered sugar and milk for a sweet finish.
If you want, I can also give a single-layer muffin version of this cake that’s easy to grab and portable. Do you want me to do that?