Blackberry, Peach, and Fig Coffee Cake

Blackberry fig and peach coffee cake is a delicious addition to your summer brunch. Why not bake one today?

Blackberry, Peach and Fig Coffee Cake

Good morning friends, It’s peach season and although I enjoy eating them just as nature intended I seem to have an over abundance. I typically make Vanilla Peach coffee Cake or Italian Peach coffee cake but this week I decided make something different, a blackberry fig peach coffee cake.The mix of blackberries, tender figs, and juicy peaches in a moist cake topped with buttery streusel is unexpected, delicious and the perfect way to use up a little of my summer bounty.

Why You Will Love This Blackberry Peach Coffee Cake

• This cake is filled with your favorite summer fruits, the combination of blackberries, figs, and ripe peaches is a medley of sweet and tart.
• The coffee cake is moist, filled with fruit, and topped with buttery streusel. it’s the perfect sweet treat on a summer day.
• It’s easy to put together and made with simple ingredients. Whether you are serving it for  breakfast or a casual get-together, it is delicious and unique.

Looking for more summer bakes? Try Blackberry and Blueberry Ricotta Cake, Blackberry Crumb Cake, Blackberry Cheesecake Bars. 

Blackberry, Peach and Fig Coffee Cake

Ingredients for Cake

• 2 cups plus 1 Tbs. all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. fine sea salt
• 16 Tbs. (2 sticks) unsalted butter, at room temperature
• 1 3/4 cups granulated sugar
• Finely grated zest of 1 orange
• 2 large eggs, beaten, at room temperature
• 1 tsp. pure vanilla extract
• 1 cup sour cream, at room temperature
• 1 pint of mixed fresh peaches cubes, fresh blackberries and chopped figs
• 2 Tbs. firmly packed light brown sugar
• 1 tsp. ground cinnamon

Ingredients for pecan streusel

• 3/4 cup all-purpose flour
• 1/3 cup firmly packed light brown sugar
• 6 Tbs. (3/4 stick) unsalted butter, at room temperature
• 1 cup chopped pecans

Directions

• Preheat the oven to 350°F. Prepare a 9-by-13-inch baking dish with parchment paper or non-stick baking spray, set aside.
• In a medium bowl, sift together the dry ingredients,  combine 2 cups flour, the baking powder, baking soda and salt. Set aside
• In a large bowl, using a handheld electric mixer, beat together the butter, granulated sugar and orange zest on high speed until light in color and fluffy, about 3 minutes. Gradually beat in the eggs and then the vanilla extract.
• Reduce the mixer to low speed and add the flour mixture in 3 additions, alternating with the sour cream and beginning and ending with the flour, beating until smooth. Stop the mixer and scrape down the sides of the bowl as needed.
• In another bowl, combine the blackberries, figs,  peaches, brown sugar, cinnamon and the 1 Tbs. flour. Spread half of the cake batter in the prepared pan. Top with the berry mixture, taking care that no berries touch the sides of the pan. Spread the remaining batter over the berry mixture smoothing the top.
• To make the crumb topping, in a small bowl, combine the flour, brown sugar and butter. Using your fingers or a pastry blender work the ingredients together until just combined, then add the pecans. Press the mixture together into a ball and then separate it with your fingers to make large chunks and coarse crumbs.
• Sprinkle the streusel evenly over the cake.
• Bake until a wooden pick inserted into the center of cake comes out clean, about 45 minutes.
• Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes. Cut the cake into squares and serve.

 Variations

• Swap chopped walnuts for pecans into the streusel topping.
• Add a teaspoon of ground ginger or cardamon to the batter.
• Make a coffee cake muffin, bake the batter in muffin tins perfect for breakfast on the go.
• Add a little lemon zest along with the orange zest.
• Adding cinnamon to the streusel gives the cake a little warmth and a touch of fall.
• Drizzle a little honey over the cake just before serving to add an extra layer of natural sweetness.

What To Serve With Blackberry Fig Peach Coffee Cake

• Coffee or Tea
• Fresh Berries
• Greek Yogurt
• Whipped Cream

 Storing Leftovers

Keep leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days. For longer storage, cool the cake completely before wrapping it tightly in plastic wrap and then foil or placing it in an airtight container. Freeze for up to 2 months. Thaw the cake overnight in the refrigerator  before serving.

That’s All for Now

The fresh mix of blackberry, fig, and peach is an unexpected combination that will wow your family and friends. With just a few simple ingredients, some fresh fruit and an hour you will have a warm coffee cake on the table to enjoy along with a cup of coffee or a full on brunch.

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Blackberry, Peach, and Fig Coffee Cake

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Blackberry fig and peach coffee cake is a delicious addition to your summer brunch. Why not bake one today?

• Total Time: 55 minutes
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

Ingredients for Cake

• 2 cups plus 1 Tbs. all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. fine sea salt
• 16 Tbs. (2 sticks) unsalted butter, at room temperature
• 1 3/4 cups granulated sugar
• Finely grated zest of 1 orange
• 2 large eggs, beaten, at room temperature
• 1 tsp. vanilla extract
• 1 cup sour cream, at room temperature
• 1 pint of mixed fresh peaches cubes, fresh blackberries and chopped figs
• 2 Tbs. firmly packed light brown sugar
• 1 tsp. ground cinnamon

Ingredients for pecan streusel

• 3/4 cup all-purpose flour
• 1/3 cup firmly packed light brown sugar
• 6 Tbs. (3/4 stick) unsalted butter, at room temperature
• 1 cup chopped pecans

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Instructions

Preheat the oven to 350°F. Prepare a 9-by-13-inch baking dish with parchment paper or non-stick baking spray, set aside.

In a medium bowl, sift together the dry ingredients,  combine 2 cups flour, the baking powder, baking soda and salt. Set aside

In a large bowl, using a handheld electric mixer, beat together the butter, granulated sugar and orange zest on high speed until light in color and fluffy, about 3 minutes. Gradually beat in the eggs and then the vanilla extract.

Reduce the mixer to low speed and add the flour mixture in 3 additions, alternating with the sour cream and beginning and ending with the flour, beating until smooth. Stop the mixer and scrape down the sides of the bowl as needed.

In another bowl, combine the blackberries, figs,  peaches, brown sugar, cinnamon and the 1 Tbs. flour. Spread half of the cake batter in the prepared pan. Top with the berry mixture, taking care that no berries touch the sides of the pan. Spread the remaining batter over the berry mixture smoothing the top.

To make the crumb topping, in a small bowl, combine the flour, brown sugar and butter. Using your fingers or a pastry blender work the ingredients together until just combined, then add the pecans. Press the mixture together into a ball and then separate it with your fingers to make large chunks and coarse crumbs.

Sprinkle the streusel evenly over the cake.

Notes

Recipe from Williams Sonoma

• Author: Elizabeth
• Prep Time: 10
• Cook Time: 45
• Category: Dessert
• Method: Baked