BLACKBERRY AND PEACH COFFEE BUNDT CAKE
A nice, dense cake that gives a nod to an right-side up peach kinda cake. Original recipe from Souther Living Classic Southern Desserts, but I modified it a fair amount to make it into a bundt and to add a little extra peachy flavor.
Provided by Traci Coleman
Categories Cakes
Time 1h35m
Number Of Ingredients 21
Steps:
- 1. Preheat oven to 350. Prepare streusel topping by combining all ingredients. Cream together butter and sugar. Add eggs until just blended. Mix in the vanilla. Combine flour, baking soda, baking powder and cinnamon. Add to the butter mixutre alternating first with the milk and then with the peach juice, blending well between each addition, ending with the flour mixture.
- 2. Spray bundt pan with non-stick baking spray. Pour in about 1/3 of the batter; add layer of blackberries. Pour in another 1/3 and another layer of blackberries. Pour in remaining batter.
- 3. Top with ample amount of peach slices (more than in the picture - I was wishing I had put more on top!) and, if desired, add more blackberries.
- 4. Top with streusel by pinching off about 1 inch pieces and placing over top of the fruit. Bake about 1 hour and 10 minutes. Let cool in pan for about 10 minutes before inverting onto cake round. Let cool completely and sprinkle with powdered sugar and additional blackberries for garnish.
BLACKBERRY SOUR CREAM COFFEE CAKE
Provided by Food Network Kitchen
Time 2h50m
Yield 8
Number Of Ingredients 15
Steps:
- Combine the flour, brown sugar, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
- Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the blackberries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate, re-invert onto a rack to cool completely.
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 BUNDT CAKE
If you have fresh peaches, they'll work great in this cake. Just make sure they're peeled. Frozen fruit won't work, because the water content is too high.
Provided by Antonia Lofaso
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- With a hand mixer on high speed or stand mixer with paddle attachment, beat the butter and sugar for about 5 minutes, until the mixture is light and fluffy. It should look like whipped cream in texture and color. As you're beating, scrape the sides of the bowl with a rubber spatula to make sure all of the butter is incorporated.
- Add the eggs one at a time while continuing to beat on high (see Cook's Note). Add the vanilla and beat the mixture on high speed for another 4 to 5 minutes, scraping the sides of the bowl as you beat.
- In a medium bowl, toss the peaches with 1/4 cup of the flour, coating the fruit. Add the peach-and-flour mixture to your mixing bowl and beat on high until the peaches are incorporated.
- In a separate bowl, combine the remaining 2 3/4 cups flour with the salt and baking powder.
- Turn the hand mixer down to a low speed. Add about half of the dry ingredients, taking care to scrape the sides of the bowl to make sure all of the ingredients are well blended. Add the buttermilk and continue to mix. Finish by adding the rest of the dry ingredients and incorporating it into the batter.
- Spray a nonstick Bundt pan with nonstick vegetable oil spray. Pour in the cake batter and bake for 50 to 55 minutes. A toothpick or knife inserted into the cake center should come out dry. If it's wet, let the cake bake a few more minutes.
- Remove the pan from the oven and let the cake cool for 15 minutes. Flip it onto a plate to serve.
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
BLACKBERRY COFFEE CAKE
Have you ever picked sun-ripened plump blackberries? You've just picked a great coffee cake to bake them in!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h10m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease bottom and side of 10-inch angel food (tube) cake pan with shortening; lightly flour.
- In small bowl, mix all Blackberry Filling ingredients; set aside.
- In medium bowl, mix flour, baking powder and baking soda; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
- Spread one-third of the batter in pan; sprinkle with half of the filling. Spoon another one-third of the batter by tablespoonfuls over filling; sprinkle with remaining filling. Spoon remaining batter over filling; spread evenly.
- Bake coffee cake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour 30 minutes.
- Meanwhile, in small bowl, stir all Powdered Sugar Glaze ingredients until smooth and thin enough to drizzle. Drizzle over cooled coffee cake.
Nutrition Facts : Calories 305, Carbohydrate 35 g, Cholesterol 65 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 160 mg
PEACHES-AND-CREAM BUNDT CAKE
This crowd-pleasing cake features the classic peaches-and-cream flavor pair. Instead of icing, the warm cake gets a liberal dusting of cinnamon sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter and flour a 14-cup nonstick Bundt pan. Whisk together 3 cups flour, baking soda, and salt. Toss peaches with remaining 2 tablespoons flour to coat. In a large bowl, using a mixer, beat 2 sticks butter and 2 cups sugar on medium-high until fluffy and pale yellow. Beat in eggs, one at a time, until incorporated. With mixer on low, add flour mixture in 2 additions, alternating with sour cream, and beat until combined. Fold peaches and vanilla into batter and transfer to pan. Tap pan firmly on counter several times to remove any air bubbles and smooth top.
- Bake until a toothpick inserted in center comes out clean, 1 hour. Transfer pan to a wire rack set over a rimmed baking sheet; let cool 15 minutes.
- Meanwhile, melt remaining 1 stick butter. Combine remaining 1/4 cup sugar and cinnamon. Using an offset spatula or small knife, loosen cake from pan, then invert onto rack. Working in sections, brush cake with butter and sprinkle liberally with cinnamon sugar. Serve warm or at room temperature, with whipped cream if desired.
Nutrition Facts : Calories 426 g, Fat 22 g, Fiber 1 g, Protein 6 g, SaturatedFat 14 g
More about "blackberry and peach coffee bundt cake recipes"
MOIST, LIGHT AND BUTTERY PEACH AND BERRY COFFEE CRUMB …
From greedyeats.com
BLACKBERRY COFFEE CAKE - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
PEACH BUNDT CAKE WITH BROWN BUTTER ICING - SALLY'S …
From sallysbakingaddiction.com
SOUTHERN BLACKBERRY BUNDT CAKE - HEART'S CONTENT …
From heartscontentfarmhouse.com
PEACH BLACKBERRY COFFEE CAKE RECIPE - INSIDE BRUCREW …
From insidebrucrewlife.com
BLACKBERRY PEACH COFFEE CAKE | A BOUNTIFUL KITCHEN
From abountifulkitchen.com
BLACKBERRY PEACH COFFEE CAKE - DEARCREATIVES.COM
From dearcreatives.com
Reviews 2Category BakingCuisine AmericanTotal Time 1 hr
- Prepare your baking pans 8 or 9 inch rounds grease and lightly flour, shaking out excess flour. Set to the side until needed.
- Rinse fruits. Peel and cut up peaches. (any excess fruit can be used to serve with whip cream when done)
VANILLA GLAZED BLACKBERRY PEACH COFFEE CAKE. - HALF BAKED HARVEST
From halfbakedharvest.com
4.6/5 (24)Total Time 1 hr 10 minsCategory DessertCalories 412 per serving
BEST COFFEE CAKE (WITH EXTRA CRUMB) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BLACKBERRY PEACH COBBLER COFFEE CAKE - OH SWEET BASIL
From ohsweetbasil.com
PEACH BUNDT CAKE - A PRETTY LIFE IN THE SUBURBS
From aprettylifeinthesuburbs.com
PEACH COBBLER POUND CAKE RECIPE (WITH CREAM CHEESE) | KITCHN
From thekitchn.com
BEST BLACKBERRY AND PEACH COFFEE BUNDT CAKE RECIPES
From recipert.com
BLUEBERRY-PEACH COFFEE CAKE - BROWN EYED BAKER
From browneyedbaker.com
PEACH COFFEE CAKE - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
EASY BLACKBERRY COBBLER RECIPE - THE SPRUCE EATS
From thespruceeats.com
PEACH STREUSEL COFFEE CAKE - SOUTHERN LIVING
From southernliving.com
You'll also love