Blackberry-Peach Coffee Cake

  • klloch Posted: 07/19/09
    Worthy of a Special Occasion

    This was fabulous and a definite keeper. I DID not have any trouble with the fruit settling to the bottom, in fact it pretty much stayed put with the cake only slightly rising up enveloping the berries. I may cut back on the quantity of the streusel...or maybe I won't! We ate this 45 minutes out of the oven and with a little vanilla ice cream on the side.......mmmmmmmm delicious!!!!!!

  • Janetti Posted: 10/08/09
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    I made this last Easter and was disappointed. I followed the recipe exactly except that I had to cook it about 10 minutes longer for it to not be gooey in the middle. It still was mushy in the middle and all the fruit sank to the bottom. Looked nothing like the picture and only tasted ok. Would not make again.

  • Fenway Posted: 08/31/09
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    The recipe tasted great. Took it to the beach with family and they all raved. Would recommend cooking 10-15 min less than the time suggested here to keep the cake moist.

  • tmands Posted: 06/22/09
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    I used the peach only version with my fresh SC peaches and it turned out GREAT! I will be making this again and again, very simple and tastes great.

  • jcprime Posted: 06/02/09
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    I took the cake to my office and there was not even a crumb left on the plate! I made a few changes and baked it in a bundt pan, divided the fruit and put some on the bottom, in the middle as well as on top. Also omitted the flour in streusel mixture and saved a half of it until the cake had cooled about 15 minutes before drizzling it over the cake. It is a very refreshing recipe for summer.

  • amyhines Posted: 05/25/09
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    I followed the recipe to the tee, but the strussel topping mixed in with the cake during cooking and the fruit fell to the bottom.

  • lindsay1984 Posted: 06/21/09
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    I put some flour on the fruit before adding it to the pan, which helped it not sink to the bottom. Turned out great! Will make this again.

  • vterinn Posted: 06/03/09
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    This cake is delicious and makes a wonderful dessert. Unlike the first reviewer, I had no problem with the fruit sinking or the streusel topping mixing with the cake.

  • Linda52 Posted: 06/04/09
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    I also had both the fruit and topping sink to the bottom of the cake. I think the next time I make it, I will wait to add the topping after about 50 minutes of baking to see if that works out better. Even with the way it turned out, it is still delicious!

  • hummer2 Posted: 06/19/09
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    This cake is great. It is delicious. I didn't have any problem with the streusel or the fruit. I used only half of the amount of streusel the recipe asked for. I also used the 50/50 blend from S .Balance for the first time. I made this cake to take it to the office but after we tryed it at home I changed my mind.We ate it all. I am making it again tonight

  • Linspj Posted: 06/29/09
    Worthy of a Special Occasion

    This was an excellent cake. I had to make a few alterations due to the fact that I was at my daughters and she had very little white flour which I used for the topping. In the cake I used whole wheat flour and it was fabulous. Great recipe and will definitely make it again.

  • Amesy77 Posted: 08/14/09
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    Love love love this recipe!! Didn't change anything except I only used blackberries! Soooo good, light and fluffy and delicious. Very satisfying!

  • scrappyt Posted: 12/23/09
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    I made this for family that gathered for my daughter's graduation in June. It was fabulous! My fruit did not sink to the bottom, it was somewhat enveloped by the dough as it cooked leaving some on top. I may, however, cut back on the strussel mixture on top. My daughter loved it so much I kept finding her in the kitchen eating it by the fork full out of the pan. We are making it for Christmas this year!

  • mab535 Posted: 06/01/10
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    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.

  • gwenidolizer Posted: 04/10/10
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    This is the best coffee cake I've ever had! Everyone loved it! It's really easy too! Put all the fruit it asks for in, it looks like a lot, but you end up with a lot of cake and not much fruit if you don't.

  • Bluestocking Posted: 09/02/10
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    Easy and wonderful.

  • nancyms Posted: 07/31/11
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    I'm not much of a baker but followed the recipe and it came out well, fruit and topping did not sink but next time I will mix some of both into the batter.

  • yorkiegirl Posted: 08/10/11
    Worthy of a Special Occasion

    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!

  • Dawwenmom Posted: 09/27/11
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    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,

  • satait Posted: 10/31/11
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    This coffee cake is fabulous! It takes time to prepare but sooooooooo worth it! Everyone that has tried a piece has asked me for the recipe.

  • NadiaDunne Posted: 06/13/12
    Worthy of a Special Occasion

    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.

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