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As summer wanes and the harvest season approaches, there's nothing quite as comforting as a warm slice of homemade Peach Blackberry Coffee Cake. This delightful dessert perfectly captures the essence of summer with its sweet, juicy peaches and tart blackberries nestled in a moist, tender cake. Each bite reveals a harmonious balance of flavors that is not only delicious but also evokes nostalgia for lazy afternoons spent with loved ones over coffee and cake. Whether you're looking for the ideal brunch treat or a sweet ending to a family gathering, this cake will surely impress.

Peach Blackberry Coffee Cake Recipe

Indulge in a slice of summer with this delicious Peach Blackberry Coffee Cake! Made with a delightful blend of fresh peaches and blackberries, this cake combines the richness of almond flour with a hint of cinnamon and nutmeg for a warm, cozy flavor. Perfect for breakfast or dessert, it's easy to bake and can be topped with crunchy pecans for added texture. Enjoy a slice with your morning coffee or as a sweet afternoon treat.
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Ingredients
  

1 cup all-purpose flour

1/2 cup almond flour

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

1 1/2 cups fresh peaches, diced (about 2 medium peaches)

1 cup fresh blackberries

1 tablespoon lemon juice

1/4 cup chopped pecans (optional, for topping)

Instructions
 

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

    Prepare Berries and Peaches: In a small bowl, toss the diced peaches with lemon juice to prevent browning. In another bowl, gently mix the blackberries and set both aside.

      Mix Dry Ingredients: In a large mixing bowl, combine all-purpose flour, almond flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk until evenly combined.

        Cream Butter and Sugar: In a separate bowl, cream the softened butter with the sugar mixture until light and fluffy. This should take about 3-4 minutes.

          Add Eggs and Vanilla: Beat in the eggs one at a time and add the vanilla extract, mixing until smooth.

            Add Sour Cream: Stir in the sour cream until just combined, being careful not to overmix.

              Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet mixture, folding gently until just combined.

                Fold in Fruits: Carefully fold in the diced peaches and blackberries, being cautious not to break the berries.

                  Pour into Pan: Transfer the batter into the prepared cake pan. Smooth the top with a spatula.

                    Add Toppings: If using, sprinkle chopped pecans evenly over the top of the batter.

                      Bake: Bake in the preheated oven for 40-45 minutes until a toothpick inserted into the center comes out clean and the top is golden brown.

                        Cool and Serve: Let the coffee cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve.

                          Prep Time, Total Time, Servings: 20 mins | 1 hour | 8 servings