Shelly's Recipe

BLACKBERRY-PEACH COFFEE CAKE

Category: Coffee Cake

Streusel Topping
1/2 cup butter, softened
1 cup sugar
2 large eggs
2 cups flour
2 tsp baking powder
1/2 tsp salt
2/3 cup milk
2 tsp 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

Preheat oven to 350. Prepare Streusel Topping: Beat butter until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

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.

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.

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