BLACKBERRY-PEACH COFFEE CAKE
Is very delicate not to sweet and good for kids!
Provided by Sylwia Wojdyla Ohlrich
Categories Other Desserts
Time 1h30m
Number Of Ingredients 20
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.
PEACH STREUSEL COFFEE CAKE
Make and share this Peach Streusel Coffee Cake recipe from Food.com.
Provided by SuperSpike
Categories Quick Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat an oven to 350°F Grease and flour a 9-inch round springform pan or square baking pan or baking dish (see Note).
- To make the streusel, in a bowl, stir together the flour, brown and granulated sugars and cinnamon. Add the butter and, using a pastry blender or your fingers, cut or rub in the butter until coarse crumbs form. Set aside.
- To make the cake, in a bowl, stir together the flour, granulated sugar, baking powder and salt. In another bowl, using an electric mixer on medium speed or a wire whisk, beat the egg, melted butter, milk, vanilla and almond extract until creamy, about 1 minute. Add to the flour mixture and beat just until evenly moistened. There should be no lumps or dry spots. Do not overmix.
- Spoon the batter into the prepared pan and spread evenly. If using a springform pan, arrange the peach slices in concentric circles from the pan sides to the center. If using a square pan, arrange the slices in rows. Gently press the slices into the batter. Sprinkle evenly with the streusel.
- Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Remove the sides of the springform pan, if using. Serve the cake warm or at room temperature, cut into wedges or squares. Makes one 9-inch cake.
- Note: If using a glass baking dish, reduce the oven temperature to 325°F.
Nutrition Facts : Calories 283.5, Fat 10.7, SaturatedFat 6.5, Cholesterol 42.4, Sodium 172.1, Carbohydrate 43.9, Fiber 1.1, Sugar 24.9, Protein 3.6
BLACKBERRY COFFEE CAKE WITH STREUSEL TOPPING
This is another recipe from ABC - the Deen Brothers. I haven't made it yet I am putting it here for safekeeping
Provided by Ceezie
Categories Breads
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 16
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.
PEACH COFFEE CAKE II
This is a great recipe I came up with when our white peach tree yielded sooo many peaches I had to figure out many ways to use them.... Even my kids love this one -- they will eat it all day....
Provided by Cookin_Queen
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h5m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1 cup sugar and 1/2 cup butter. Beat in sour cream, vanilla, and eggs. Mix in flour, baking powder, baking soda, and salt. Spread 1/2 the batter into the baking pan. Layer with peaches, and top with remaining batter.
- In a small bowl, mix 1/4 cup flour, 1/4 cup sugar, pecans, and cinnamon. Cut in cold butter until the mixture resembles coarse crumbs. Sprinkle evenly over the batter.
- Bake 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 256.3 calories, Carbohydrate 32.2 g, Cholesterol 50.6 mg, Fat 13.1 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 7.2 g, Sodium 219.9 mg, Sugar 17.8 g
PEACH STREUSEL COFFEE CAKE
Adapted from a Betty Crocker recipe, this makes a really tasty coffee cake with ingredients usually on hand in your pantry. (Preparation time does not include 1 hour rising time)
Provided by ghostlyvision
Categories Yeast Breads
Time 55m
Yield 1 coffee cake, 9 serving(s)
Number Of Ingredients 14
Steps:
- Make streusel; in a small bowl mix flour, brown sugar and cinnamon, cut in margarine until it resembles crumbs, add pecans if desired. Cover and chill while making the cake.
- Dissolve yeast in warm water in large mixer bowl. Add sugar, salt, egg, margarine and 1 1/4 cup of the flour. Beat on medium speed, scraping bowl frequently, for 2 minutes. Stir in remaining flour.
- Drop half of the batter by tablespoonfuls into a greased 8x8x2 or 9x9x2 inches square pan, spreading batter to edges; arrange drained peaches over batter, sprinke half of the streusel over the peaches/batter. Drop the remaining batter by tablespoonfuls into pan evenly, sprinkle with remaining streusel. Cover, let rise in a warm place until double, about an hour.
- Heat oven to 350°, uncover and bake until golden brown, 30 - 35 minutes, cool in pan on wire rack or loosen coffee cake, remove from pan to wire rack and let cool.
- Mix the reserved 1 tablespoon and 1 teaspoon syrup from the peaches with 1/2 cup powdered sugar into a glaze, drizzle over coffee cake while still warm.
BLACKBERRY-PEACH COFFEE CAKE
Make and share this Blackberry-Peach Coffee Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 560.4, Fat 19.8, SaturatedFat 11.9, Cholesterol 95.1, Sodium 421.2, Carbohydrate 90, Fiber 2.9, Sugar 55.2, Protein 7.4
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