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There’s something undeniably delightful about the combination of peaches and blackberries in desserts. Both fruits bring their unique flavors to the table: the juicy sweetness of peaches complements the tart, rich flavor of blackberries, creating a harmonious blend that is simply irresistible. This dynamic duo is especially magical when incorporated into a coffee cake, which serves as the perfect base for showcasing their bright, fruity notes.

Peach Blackberry Coffee Cake Recipe

Indulge in the delightful flavors of this Peach Blackberry Coffee Cake! Perfectly combined fresh peaches and juicy blackberries create a moist and delicious cake that pairs beautifully with your morning coffee or tea. With a cinnamon-sugar topping and an easy-to-follow recipe, it's a fantastic choice for brunch or dessert. Bake a batch today and enjoy this sweet, fruity treat with family and friends. Your taste buds will thank you!
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Ingredients
  

1 ½ cups fresh peaches, peeled and diced

1 ½ cups fresh blackberries

2 cups all-purpose flour

1 ½ cups granulated sugar

½ cup unsalted butter, softened

2 large eggs

1 cup sour cream

1 tsp vanilla extract

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ cup brown sugar (for topping)

½ cup chopped nuts (walnuts or pecans, optional)

Powdered sugar (for dusting, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan.

    Prepare the Fruit: In a medium bowl, gently toss the diced peaches and blackberries with a tablespoon of flour. This helps prevent the fruit from sinking in the batter.

      Make the Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract.

        Combine Dry Ingredients: In a separate bowl, combine the remaining flour, baking powder, baking soda, salt, and ground cinnamon.

          Combine Mixtures: Gradually add the dry ingredients to the wet batter, mixing just until combined. Be careful not to overmix.

            Fold in the Fruit: Gently fold in the floured peaches and blackberries until evenly distributed throughout the batter.

              Assemble the Coffee Cake: Pour the batter into the prepared baking pan. Smooth the top with a spatula.

                Prepare Topping: In a small bowl, combine the brown sugar, chopped nuts (if using), and a sprinkle of cinnamon. Crumble this mixture over the batter evenly.

                  Bake: Place the baking pan in the preheated oven and bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean.

                    Cool: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                      Serve: Once cooled, dust with powdered sugar if desired, slice, and serve warm with your favorite coffee or tea.

                        Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 12