Photo: Jennifer Davick; Stylist: Rose Nguyen
Prep Time
20 Mins
Bake Time
1 Hour 10 Mins
Cool Time
1 Hour 30 Mins
Makes 8 servings

You will not be disappointed with this Blackberry-Peach Coffee Cake recipe. As one online reviewer says, "I took the cake to my office and there was not even a crumb left on the plate!

How to Make It

Step 1

Preheat oven to 350°. Prepare Streusel Topping.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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

Ratings & Reviews

BethBeach's Review

September 07, 2013

Jean0212's Review

July 15, 2012

demiRD's Review

July 07, 2012

NadiaDunne's Review

June 13, 2012
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.

satait's Review

October 31, 2011
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.

Dawwenmom's Review

September 27, 2011
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,

yorkiegirl's Review

August 10, 2011
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!

nancyms's Review

July 31, 2011
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.

Bluestocking's Review

September 02, 2010
Easy and wonderful.

mab535's Review

June 01, 2010
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.