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Coffee cakes are a beloved treat, cherished for their soft, moist texture and delightful flavors. They are the perfect accompaniment to a warm cup of coffee or tea, making them a staple in cozy gatherings, brunches, and family celebrations. One of the most enchanting varieties is the Peach Blackberry Coffee Cake, which combines the sweetness of ripe peaches with the subtle tartness of juicy blackberries. This unique flavor combination not only tantalizes the taste buds but also highlights the beauty of seasonal ingredients, ensuring every slice bursts with freshness and flavor.

Peach Blackberry Coffee Cake Recipe

Indulge in the delightful flavors of this Peach Blackberry Coffee Cake! Perfect for brunch or an afternoon treat, this cake combines juicy peaches and tart blackberries in a moist, buttery batter. Topped with a crunchy oat and almond mixture, and drizzled with a sweet glaze (optional), each slice is a burst of flavor. Quick to prepare with just 20 minutes of prep, it serves 8-10 and pairs beautifully with your favorite coffee or tea. Enjoy a slice of summer any time!
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Ingredients
  

For the Cake:

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

½ teaspoon almond extract

½ cup buttermilk

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

1 cup ripe peaches, peeled and diced

1 cup fresh blackberries

For the Topping:

½ cup brown sugar, packed

½ cup rolled oats

½ cup all-purpose flour

½ teaspoon cinnamon

¼ cup unsalted butter, melted

⅓ cup sliced almonds (optional)

For the Glaze (optional):

1 cup powdered sugar

2-3 tablespoons milk

½ teaspoon vanilla extract

Instructions
 

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

    Make the Cake Batter:

      - In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

        - Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.

          - In another bowl, whisk together the flour, baking powder, baking soda, and salt.

            - Gradually mix the dry ingredients into the wet mixture, alternating with the buttermilk. Begin and end with the flour mixture.

              - Gently fold in the diced peaches and blackberries, being careful not to break the berries.

                Prepare the Topping:

                  - In a separate bowl, combine the brown sugar, rolled oats, flour, cinnamon, and melted butter. Mix until crumbly. If using almonds, fold them into the mixture.

                    Assemble the Cake:

                      - Pour the cake batter into the prepared pan, spreading it evenly. Sprinkle the topping mixture over the cake batter.

                        Bake the Cake:

                          - Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the topping to ensure it doesn’t burn; you may need to cover it lightly with foil if it browns too quickly.

                            Prepare the Glaze (Optional):

                              - While the cake is cooling, mix together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust the consistency with additional milk if needed.

                                Cool and Serve:

                                  - Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. If using the glaze, drizzle it over the cooled cake.

                                    Enjoy:

                                      - Slice, serve, and enjoy your delicious Peach Blackberry Coffee Cake with a side of coffee or tea!

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