This peach coffee cake is a wonderful dessert, snack, brunch or even breakfast cake. It is not overly sweet and the fruit layer adds great flavour and moistness. Can be made with frozen fruit, as well.
1/2teaspoonsalt, reduce to 1/4 tsp if using salted butter
1/2cupunsalted butter, at room temperature
1cupwhite granulated sugar
2largeeggs
1cupsour cream, full fat recommended
2teaspoonsvanilla extract
2cupsfresh or frozen peaches, peeled and sliced
1/2cupfresh or frozen raspberries
1/2cupfresh or frozen blackberries
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Instructions
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.