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The flavor profile of the Peach Blackberry Coffee Cake Delight is a delightful dance between sweet and tart. The sweet, juicy peaches provide a luscious base that harmonizes beautifully with the slightly tart blackberries, creating a well-rounded flavor experience. Each bite bursts with fruity goodness, while the warmth of cinnamon adds a comforting element, transporting you to a cozy café on a lazy weekend morning.

Peach Blackberry Coffee Cake Recipe

Indulge in this Peach Blackberry Coffee Cake Delight that's perfect for breakfast or dessert! This easy recipe blends all-purpose and whole wheat flour with fresh peaches and blackberries for a delightful burst of flavor. Topped with a crunchy brown sugar and nut mixture, this cake is sure to impress. With just 15 minutes of prep and a baking time of 30-35 minutes, you’ll have a delicious treat ready to enjoy with family and friends. Perfectly moist and packed with fruity goodness!
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Ingredients
  

1 cup all-purpose flour

1 cup whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/2 cup buttermilk

2 ripe peaches, diced

1 cup fresh blackberries

1/2 tsp ground cinnamon

1/4 cup brown sugar (for topping)

1/4 cup chopped pecans or walnuts (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper for easy removal.

    Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon. Set aside.

      Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).

        Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.

          Combine Ingredients: Gradually mix in the dry ingredient mixture and buttermilk, alternating between the two, starting and ending with the dry ingredients. Mix just until incorporated; do not overmix.

            Fold in Fruits: Gently fold in the diced peaches and blackberries until evenly distributed throughout the batter.

              Prepare for Baking: Spread the batter evenly into the prepared baking pan.

                Make the Topping: In a small bowl, combine brown sugar and chopped nuts (if using). Sprinkle this mixture evenly over the top of the cake batter.

                  Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

                    Cool and Serve: Allow the coffee cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Cut into squares and serve warm or at room temperature.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 12 pieces