Tuesday, August 20, 2013

Blackberry Peach Coffee Cake

Fresh Texas peaches, garden harvested blackberries and Bee Wrangled Honey from a nearby Ranch all in the kitchen at the same time surely spells cake in the South.

You'll love this recipe! I used very little butter and added some delicious Greek yogurt. 

Don't let it cool all the way before you have a slice!! I'm brewing up a pot of Texas Dark Roast Coffee with mine.

Lizzie and Papa picking....well....eating Blackberries

Preheat oven 350 degrees. Oil and flour a spring form pan generously. I used grape seed oil.



2 Cups Unbleached flour
2 tsp. baking powder
pinch of salt
1/4 Cup Natural Greek Yogurt
1.4 Cup Unsalted Butter
1/2 Cup Honey
2 Eggs
2/3 Cup Organic Milk
2 tsp. Pure Vanilla Extract
2 Cups Fresh Sliced Peaches
2 Cups Fresh Blackberries


2/3 Cup Unbleached Flour
1/3 Cup Crushed Walnuts
1/3 Cup Raw Cane Sugar
1/2 Cup Unsalted Butter, softened
1 1/2  tsp. Fresh grounded Cinnamon 


For the cake ingredients, whisk together flour, baking powder and salt. Set aside.

With hand mixer, mix together the butter and yogurt. Mix in honey and then one egg at a time, all on medium speed  Add vanilla extract.

Alternate milk with the dry mixture into the honey butter/yogurt mixture on medium speed. Batter will be soft, creamy and thick.

Using your spatula, scoop out the batter into the spring form pan. Arrange the peach slices all the way around the top. Slightly press into the batter. Scatter the the blackberries around on top, carefully, so as not to crush them. Very lightly press them into the batter.

Prepare the topping by first whisking together the flour, cinnamon and sugar. Add the butter and the nuts and mix it all together.

Scoop out pieces of topping and begin arranging it on the top of the fruit.

Bake on 350 for approximately 1 hour and 10 minutes. Check by inserting toothpick, when comes out clean the cake is ready.

Happy Gardening!

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