Peach and Berry Streusel Coffee Cake

Peach and Berry Streusel Coffee Cake

A wonderful dessert, snack, brunch or even breakfast cake. It is not overly sweet and the fruit layer adds great flavor and moistness. Can be made with frozen fruit, as well.

Ingredients

• For the streusel:
• 1/2 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1/4 tsp. salt
• 3 Tbsp. unsalted butter, softened
• For the cake:
• 2 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup (4 oz.) unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 cup sour cream
• 2 tsp. vanilla extract
• 2 fresh or frozen peaches, peeled and sliced
• 1/2 cup fresh or frozen raspberries
• 1/2 cup fresh or frozen blackberries

Instructions

1. Preheat the oven to 325° F. Grease an 8 or 9-inch springform pan and line the bottom with a round of parchment paper.
2. Make the streusel: In a small bowl, combine the flour, brown sugar and salt. Using your fingers, add the butter and mix until combined. Press the mixture into clumps. Set aside.
3. For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl or the bowl of a stand mixer, beat the butter and sugar at medium-high speed until light, about 3 minutes. Beat in the eggs one at a time. Beat in the sour cream and vanilla. Add the dry ingredients and beat at low speed until combined.
4. Spread about two-thirds of the batter in the prepared pan. Place a layer of peaches onto the batter and the sprinkle the top with the raspberries and blackberries. Top with the remaining batter. Scatter the streusel on top.
5. Bake the cake for 1 hour and 20-30 minutes, or until a toothpick inserted in the center comes out clean. Check 15 minutes before end time and cover loosely with foil if necessary, to prevent over-browning of streusel.
6. Transfer cake in pan to a rack and cool for 30 minutes, then remove the outer ring and let the cake cool completely before serving.

Prep time: 15 min | Cook time: 1 hour 30 min | Total time: 1 hour 45 minutes

Number of servings (yield): 12

Adapted from a Food & Wine recipe