This recipe was featured in Southern Living a couple of summers ago and I couldn't wait to try it out. The original recipe is actually for a peach blackberry coffee cake but as I happened to have peaches and blueberries on hand at the time, I decided to adjust the recipe slightly. I'm so glad I did because it became an instant favorite of mine. Peaches and blueberries compliment each other so well and are delicious in this coffee cake especially, with the brown sugar cinnamon streusel topping. I brought the cake into my office and it quickly disappeared. I've ended up having co-workers request this again and ask for the recipe and to me, that is one of the best compliments you can pay me. :)
I do think Southern Living hit this one out of the park. The cake is spongy and light. There is enough fruit so that each piece has a generous amount without overwhelming the cake and the streusel topping is divine. Since peaches are so juicy, I've found that mixing them with a little sugar and allowing them to drain for about 30 minutes prior to baking keeps them from adding too much liquid to the cake. I had one disastrous instance when making this where my cake overflowed and juicy peaches seemed to be the culprit. Allowing them to macerate in some sugar while draining the juice seems to prevent this problem.
Peach Blueberry Coffee Cake
For the Streusel Topping:
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2/3 cup all-purpose flour
1 tsp. ground cinnamon
pinch of salt
Beat the butter at medium speed with an electric mixer until creamy; gradually add granulated sugar and brown sugar, beating well. Add flour, cinnamon, and salt beat until just blended and set aside.
For the Cake:
1/2 cup butter, softened
1 cup granulated sugar, plus 1/8 cup to mix with the fruit
2 large eggs
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2/3 cup milk
2 tsp. vanilla extract
2 cups peeled and sliced fresh firm, ripe peaches
1 cup fresh blueberries
1. Mix peaches and blueberries with 1/8 cup of sugar and place in a colander over a bowl. Allow juices to drain for 20-30 minutes before use.
2. Preheat oven to 350 degrees F. Prepare streusel topping and set aside.
3. 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.
4. 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 10-inch springform pan; top with sliced peaches and blackberries. Pinch off 1-inch pieces of streusel topping and drop over fruit.
5. 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 the center will not come out clean). Cool completely on a wire rack (about 1 1/2 hours) and remove from pan. Dust with powdered sugar. Garnish with peach slices and blueberries if desired.
Adapted from Southern Living