Blackberry Peach Streusel Coffee Cake Recipes

BLUEBERRY STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a tube pan with 1 tablespoon melted butter and 1 tablespoon flour.
• Combine 2 3/4 cup flour, baking powder, baking soda, and salt in a bowl.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat vanilla into the mixture with the last egg. Pour flour mixture alternately with the sour cream into the butter mixture, mixing until just incorporated into a batter.
• Mix blueberries, brown sugar, walnuts, and cinnamon.
• Spread about 1/3 the batter into the bottom of the prepared pan. Sprinkle about 1/3 the blueberry mixture over the batter layer. Spread about 1/2 the remaining batter over the blueberry mixture; top with about 1/3 the remaining blueberry mixture. Spread remaining batter over the blueberry mixture. Top with remaining blueberry mixture.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 60 to 65 minutes.

BLUEBERRY STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 375°. Whisk flour, baking powder and salt. In another bowl, cream sugar and butter until light and fluffy. Add egg and milk; stir into dry ingredients. Fold in blueberries and pecans. Spread into a greased 9-in. square baking pan., For topping, combine sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack.

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.

BLACKBERRY COFFEE CAKE WITH STREUSEL TOPPING

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square pan; set aside.
• For the topping, in a large bowl, stir together the flour, sugar, and cinnamon. Using a pastry cutter or your finger, cut in the butter until the mixture resembles coarse crumbs. Refrigerate until ready to use.
• For the cake; in a medium bowl, whisk together the flour, baking powder, ginger and salt. In a large mixing bowl, cream the butter with an electric mixer on medium speed. Add the sugar; beat until light and fluffy. Beat in the egg and vanilla. Alternately beat in the flour mixture and the milk until just combined.
• Spread the batter evenly in the prepared pan. Scatter the blackberries over the batter. Sprinkle with the streusel topping. Bake for 45 to 60 minuets or until a toothpick inserted in the center of the cake comes out clean. Transfer to wire rack to cool slightly before serving.

RASPBERRY STREUSEL COFFEE CAKE

Steps:

• In a large saucepan, cook raspberries and water over medium heat 5 minutes. Add lemon juice. Combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Cool., Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla (batter will be stiff). , Spread half into a greased 13x9-in. baking dish. Spread raspberry filling over batter; spoon remaining batter over filling. Combine topping ingredients; sprinkle over top. , Bake 40-45 minutes or until golden brown. Combine glaze ingredients; drizzle over warm cake.