Blackberry Peach Coffee Cake Food

BLACKBERRY SOUR CREAM COFFEE CAKE

Steps:

• Combine the flour, brown sugar, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
• Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the blackberries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate, re-invert onto a rack to cool completely.

BLACKBERRY AND PEACH COFFEE BUNDT CAKE

Steps:

• 1. Preheat oven to 350. Prepare streusel topping by combining all ingredients. Cream together butter and sugar. Add eggs until just blended. Mix in the vanilla. Combine flour, baking soda, baking powder and cinnamon. Add to the butter mixutre alternating first with the milk and then with the peach juice, blending well between each addition, ending with the flour mixture.
• 2. Spray bundt pan with non-stick baking spray. Pour in about 1/3 of the batter; add layer of blackberries. Pour in another 1/3 and another layer of blackberries. Pour in remaining batter.
• 3. Top with ample amount of peach slices (more than in the picture - I was wishing I had put more on top!) and, if desired, add more blackberries.
• 4. Top with streusel by pinching off about 1 inch pieces and placing over top of the fruit. Bake about 1 hour and 10 minutes. Let cool in pan for about 10 minutes before inverting onto cake round. Let cool completely and sprinkle with powdered sugar and additional blackberries for garnish.

BLACKBERRY-PEACH COFFEE CAKE

Steps:

• 1. STREUSEL TOPPING: Beat butter at medium speed with an electric mixer until creamy; gradually add sugar and brown sugar, beating well. Add flour, cinnamon, and nutmeg; beat just until blended.
• 2. Preheat oven to 350 F. Prepare Streusel Topping.
• 3. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one 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 slow speed until blended after each addition. Stir in vanilla. Pour batter in to a greased and floured 9-inch springform pan; top with sliced peaches and blackberries.
• 5. Pinch off 1-inch pieces of Streusel Topping, and drop over fruit.
• 6. Bake at 350 F for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is set. Let cool completely on a wire rack ( about 1 1/2 hours).
• 7. Dust with powdered sugar and garnish, if desired.

BLACKBERRY PEACH PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Mix the blackberries, peaches, cornstarch, and sugar in a large bowl.
• Press one of the pie crusts into the bottom of a 9-inch pie pan. Pour the blackberry mixture into the pie crust. Cover with the remaining pie crust. Crimp the edges of the two crusts together to seal. Cut slits in the top of the pie to vent. Brush the top with the melted butter. Sprinkle the cinnamon and nutmeg over the top.
• Bake in preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue to cook until top crust is golden brown, 35 to 40 minutes.

BLACKBERRY-PEACH COFFEE CAKE

Steps:

• Preheat oven to 350 degrees.
• Prepare streusel: beat butter at medium speed with an electric mixture until creamy; gradually add sugar and brown sugar, beating well.
• Add flour, cinnamon, and nutmeg; beat just until blended.
• Prepare cake: beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
• Add eggs, 1 at a time, beating until blended after each addition.
• 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.
• Bake at 350 degrees for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is set; pick inserted in center will not come out clean.
• Cool completely on a wire rack (about 1 ½ hours).
• Dust with powdered sugar.
• Garnish, if desired.

BLUEBERRY COFFEE CAKE MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
• Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

FRESH PEACH AND BLUEBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F and place a rack in the center of the oven. Grease the sides of a 9-by-3-inch round cake or bundt pan.
• Sprinkle the brown sugar in the pan and pour in the melted butter. Top with the peaches and blueberries and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar with the room temperature butter on medium speed until fluffy, then increase to high speed for 3 to 5 minutes. Turn off the mixer, add the cream cheese ,and then mix on medium speed.
• In a medium bowl, whisk to combine the flour, baking powder and salt.
• Turn the mixer off and add the eggs, then mix on low speed to beat in the eggs. Add the flour mixture slowly, then add the milk and vanilla extract and mix until combined. Spread the batter over the fruit and transfer to the oven.
• Bake until a toothpick inserted in the center comes out clean, 1 hour.
• Transfer the pan to a wire rack to cool for 5 minutes, then run a knife around the sides to loosen the cake and invert onto a plate. Let cool and serve.

5 LAYER PEACH COBBLER COFFEE CAKE!

Steps:

• Preheat oven to 350°; grease a 13x9-inch baking pan.
• Stir together all filling ingredients in medium bowl and set aside for now.
• Combine all topping ingredients in medium bowl until it resembles coarse crumbs; set aside.
• Combine the sugar and 1 cup butter in a large mixer bowl.
• Beat at medium speed, scraping bowl often, until creamy (2-3 minutes).
• Add eggs, the sour cream and vanilla extract.
• Continue beating, scraping bowl often, until well mixed (1 or 2 minutes).
• Add all the remaining coffee cake ingredients.
• Continue beating and scraping the bowl often, until smooth (1-2 minutes).
• Spread half the batter into pan.
• Spread peach filling over batter.
• Drop spoonfuls of remaining batter over filling (do not spread).
• Sprinkle with topping.
• Bake 60-70 minutes or until toothpick in center comes out clean.
• Cool 15 minutes.
• Stir together powdered sugar and enough milk in small bowl for glazing consistency.
• Drizzle over the cooled coffee cake.

BLACKBERRY COFFEE CAKE

Steps:

• FOR THE TOPPING, stir together the sugar, walnuts, and cinnamon in a small bowl until evenly mixed.
• Set aside.
• PREHEAT THE OVEN to 350°F Butter a 9- by 13-inch baking dish.
• IN A LARGE BOWL, combine the flour, sugar, baking powder, and baking soda and stir to evenly mix.
• Add the sour cream, melted butter, and eggs, stirring gently until the batter is just evenly blended.
• Avoid overmixing or the cake will lose some of its lightness.
• POUR A GENEROUS half of the batter into the prepared baking dish, spreading it out evenly.
• Scatter the berries on the batter and pour the remaining batter over them, spreading it evenly (some of the berries may seem too close to the surface, but they'll settle during baking).
• Sprinkle the topping evenly over the batter and bake until nicely browned and a toothpick inserted in the center comes out clean, 40 to 45 minutes.
• LET THE COFFEE CAKE cool slightly before cutting it into squares to serve.