Vanilla Glazed Blackberry Peach Coffee Cake.
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
- 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
- 3/4 cup powdered sugar
- 2 tablespoons butter melted
- 2 teaspoons vanilla
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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.
Source
Original recipe: View Original