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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
Servings: 12 servings
Calories Per Serving: 412 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 sticks unsalted butter, at room temperature
- 3/4 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1/2 cup plain greek yogurt
- 3/4 cup whole milk
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 nectarines or peaches, sliced
- 1 cup blackberries
Streusel
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 teaspoon cinnamon
- 6 tablespoons cold butter, cubed
- 8 ounces cream cheese, at room temperature
Vanilla Glaze
- 3/4 cup powdered sugar
- 2 tablespoons butter melted
- 2 teaspoons vanilla
Instructions
- 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 combined. 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.
So delicious. Has just the right amount of sweetness & fruit. Everyone loved this cake!
Hey Aimee,
Happy Sunday! I love to hear this recipe was enjoyed and I truly appreciate you giving it a try! xxTieghan
Made this today and it’s delicious!! I made a few changes. Used blueberries instead of blackberries. Used buttermilk instead of regular milk. Used about 1/2 the cream cheese it called for. I didn’t want it to be overpowering. Next time I might even add a bit of lemon juice and cinnamon to the cream cheese. Give a little flavor. Also added blueberries with the peach layer. I’ll be eating this til it’s gone!!
Hey Kimm,
Happy Sunday! It’s so great to hear that this recipe was enjoyed, I appreciate you taking the time to make it! xTieghan
Thank you for such an amazing recipe, Tieghan! Would it be possible to substitute the milk for buttermilk or heavy whipping cream?
Hey Sarah,
Either of those would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! Can I make this without the cream cheese or does it really make the dish? I actually have some mascarpone that I’m trying to use up.
Hey Tori,
I haven’t tried this recipe with mascarpone but you could certainly give it a go! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Now that peaches are just starting to show up here in the mountains I made this cake on Monday and it was delish!! One question for Tieghan or other readers…I had a hard time “spreading” out the cream cheese on top of the batter. It ended up more clumpy than a smooth layer. Still tasted deliciious, just wondering if there any times on getting it more spreadable? I had it at room temperature. Wondering if I should mix it up with a little milk or something? Or zap it in the microwave? Ideas? Thanks!
Hey Linda! To make the cream cheese easier to spread, I recommend microwaving it until it’s warm, about 30 seconds to 1 minute. That will make it very easy to spread into the batter. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan
This is a great recipe. I’d like to know if I can use fresh blueberries in lieu of the blackberries. Also, I’d like to bake it early because I have fresh fruit; how long can I refrigerate and/or freeze, without the glaze?
HI! Yes, you can use blueberries and you can bake up to 2 days ahead of time. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Hi, I’m about to make this recipe, and it looks great. I do have a question. You have 8 oz of cream cheese listed twice – once in the cake ingredients and once in the streusel. But there’s no indication of what to do with the 2nd package of cream cheese. Or is that an error? Thanks
Hi! I am so sorry, that is a typo. Recipe is all fixed. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hi Tieghan!!
I can’t wait to make this! It looks amazing. I don’t see cream cheese in the recipe, how much do you need for the cake?
Hi Lauren! It is 8 ounces of cream cheese. I hope you love this! Thank you!
This looks so yummy! I’ll be attempting to make it tonight for a party tomorrow afternoon. Should I keep it in the fridge tonight and then warm it up in the oven before serving tomorrow? I assume it’s best eaten slightly warm 🙂
Hi Anna! Yes, that sounds like a great plan! Please let me know if you have any other questions. Hope you love this recipe! Thank you! ?
Absolutely loved this! Had canned peaches and frozen blackberries I picked a few months ago, really excited for it. Spreading the cream cheese was HARD , even after it was incredibly softened. Just prepare for that in the future, but otherwise this recipe was amazing :]
I am so glad you enjoyed this Kelsey! Thank you!