This delicious fresh peach coffee cake is brightened up with the addition of blueberries and raspberries.
I can’t believe it almost Labour day. Where did the summer go? It may be almost Labour Day, I am not ready to stop eating and cooking with peaches just yet. As long as there are still big baskets of beautiful Ontario peaches at the market, I’ll keep buying them!
I combined these great peaches with raspberries and blackberries in this streusel-topped cake. It is moist from added sour cream and full of bites of fruit. We’ve been enjoying it for a couple of days now and it’s still just as lovely as the day it was baked.
If you’re note done with peaches yet, this is a great place for a few of them. If it’s January, you can make this beautiful cake with frozen fruit as well. Bonus!
Cook’s Notes for Peach and Berry Streusel Coffee Cake
You can substitute plain yogurt for the sour cream, if you prefer.
Experiment with different fruit combinations with this cake. It’s quite adaptable.
Peach and Berry Streusel Coffee Cake
For the streusel:
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar packed
- 1/4 tsp. salt
- 3 Tbsp. unsalted butter at room temperature
For the cake:
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup unsalted butter at room temperature
- 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
Preheat the oven to 325° F. Grease an 8 or 9-inch springform pan and line the bottom with a round of parchment paper.
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.
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.
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.
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.
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.