2 cups peeled and sliced fresh firm, ripe peaches (about 2 large peaches, 7 oz. each)
1 cup fresh blackberries
Garnishes: fresh blackberries, sliced peaches
How to Make It
Preheat oven to 350°. Prepare Streusel Topping.
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.
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.
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.
Made this last night, was amazing! I rarely bake, but this was easy and delicious. I followed the recipe, but did flour the fruit as a couple of people suggested, and had no problem with the fruit sinking. Think I will make this for Father's Day.
First scratch cake in 20 years and it was a breeze. Directions are perfect and so easy to follow. The cake was gorgeous, moist, delicious and impressive. The streusel was yummy but I find it a big pain to slice through hard-baked toppings so next time I may do something different. I put half the batter in the pan, half the peaches, the other half of the batter and the other half of the peaches, which worked great. Mine baked for about an hour and 15 minutes and was a tiny bit brown, so next time I'll start checking earlier. Wonderful, wonderful recipe. I will make it again and again,
huge, giant, beautiful summertime cake. added a bit of flour to the fruit to keep it from sinking; watched the cake like a hawk towards the end to make sure the center was set but the cake wasn't overbaked. you can take this cake anywhere; it's a keeper!
This was very easy and flavorful. I made the crumb topping in the food processor, pulsing just until crumbly, will add a little more flour next time so that it does not melt together when baking. As recommended, I wrapped my dark springform pan with foil and it came out great. Best eaten the day its made.
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