Ending the week on a high note with this vanilla glazed blackberry peach coffee cake. Can you say yummmm?!?
Hey, hi! Happy Friday everyone! Pretty pumped for the weekend, as it’s been a stressful week over here. From family stuff to work stuff to taking care of all of these animals, this week has been jam-packed, but I’m excited to be sharing this cake with you all today. One, because I think all Fridays should end with something sweet. And two, because looking at this cake just puts a smile on my face…hello to all that sweet summer fruit and those pretty, pretty flowers.
The combo of fresh fruit + flowers will forever make me happy.
Speaking of flowers, they always make me think of my grandma, aka Nonnie. If there’s one thing that my Nonnie passed down to me, it’s a love and appreciation for flowers. When I was a kid, she’d take me to the garden store to help her pick out her summer garden flowers. And when it was winter, we’d always buy a fresh bouquet from the grocery store…every time we went. Buying flowers was something my mom never did much of, mostly because she felt guilty spending the money.
But Nonnie? Oh no, they made her happy, so she bought them. I used to love heading to the store with her because she’d always let me pick out whatever I wanted (Gerber Daisies were my favorite back then). So, if you ever wonder why I am so flower obsessed, you can just thank my Nonnie for spoiling me with them as a kid. She’d even put them by my bed when I slept over, or when I visited them in Florida…the best.
Lastly, while we’re still on the subject of my Nonnie, I just want to say a big thank you to everyone who has commented or emailed. Your kinds words mean everything to my family and I. Thank you all so much!
Okay, getting back on track here…
This cake is the essence of summer. And even though we are having some seriously cold days over here in the mountains (like cold, I could see my breath every morning this week), I’m trying my best to stay in that summertime mode. All the fruit at the store and at my local farm stand are helping. We have a bunch of end of summer recipes planned and this cake is just the beginning. Meaning I hope you guys are not sick of peaches, nectarines, berries, tomatoes, and zucchini yet, because there are plenty more recipes coming your way.
This cake is hard to beat, again, all that fruit, everyone over here can’t get enough.
The base of the cake is similar to other coffee cakes. It’s moist as can be due to the greek yogurt and sweet butter, it has just the right amount of crumbs, and double the streusel. Unlike traditional coffee cake however, this coffee cake is studded with fresh blackberries, swirled with cream cheese (yes, yes, yes, cream cheese, it’s so delish), and topped with sweet peaches (or nectarines, I used a combo of both, but you could even use some plums too) and a brown sugar streusel.
It. Is. Incredible. Just so deliciously good. You have to make it. Enough said.
Wait, one more thing! I know a lot of you are probably trying your hardest not to turn your oven on this month, but sometimes it’s worth it, and I am here to say that this cake should be your exception…so very worth it.
Maybe the best part about this cake though? It’s “coffee cake” meaning you can totally get away with eating this for breakfast. Meaning Saturday brunch has just been planned…
Vanilla Glazed Blackberry Peach Coffee Cake
1. Preheat the oven to 400 degrees F. Grease a 9-10 inch spring form pan.
2. In a large bowl, cream together the butter, brown sugar and vanilla until fluffy, about 5 minutes. Add the eggs, one at a time, until fully incorporated. Add the yogurt and milk, beat until smooth and creamy. The mixture will look curdled, this is fine. Add the flour, baking powder, and salt and mix on low speed until just combined, making sure the batter is completely mixed. Gently fold in the blackberries.
3. To make the streusel. In a medium bowl, combine the flour, brown sugar, and cinnamon. Add the butter and use your fingers to mix the butter into the flour until a crumble forms.
4. Spoon half the batter into the prepared pan. Gently dollop the softened cream cheese over the batter and spread in an even layer. Sprinkle 3/4 of the streusel over top of the cream cheese. Spoon the remaining batter over the streusel and carefully spread in an even layer. Arrange the peach slices over the batter and then sprinkle on the remaining streusel. Transfer to the oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. If needed, cover the cake with foil to prevent too much browning.
5. To make the glaze. In a small bowl, stir together the powdered sugar, butter, vanilla, and 1 tablespoon water until smooth. If needed, thin the glaze with a splash of water.
6. Drizzle the glaze evenly over the cake. Serve cake slightly warm or at room temperature. Keep cake stored, covered in the fridge.
And I could not be more excited.