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Fresh fruity goodness wrapped in cake...delish...from the kitchens of  chrismukkah

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*Which admittedly is not a whole cake - rather, I decided to make these into 'cake muffins' instead - and this is at least ONE way to take care of those blackberries that keep multiplying in my backyard XD

Blackberry Peach Coffee Cake
http://userealbutter.com/2013/08/26.....e-cake-recipe/

From Southern Living

Streusel

1/2 cup unsalted butter, softened
1/2 cup sugar
1/2 cup light brown sugar, firmly packed
2/3 cup all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Make the streusel: Beat the butter and sugars together until fluffy. Add the flour, cinnamon, and nutmeg to the butter and sugars. Beat until just combined. Set aside.

Cake:

1/2 cup butter, softened
1 cup sugar
2 large eggs
2 cups all-purpose flour
2 tsps. baking powder (1 1/2 tsps. 8500 ft.)
1/2 tsp. salt
2/3 cup whole milk
2 tsps. vanilla extract
2 cups fresh peaches, peeled, pitted, and sliced (actually used one can of peaches that I had leftover - and I cant stress enough folks: PLEASE get the kind packed in its own juice, or the kind packed in pear juice! That syrup crap is just horrific XD)
1 cup fresh blackberries

Make the cake: Preheat oven to 350°F. Grease a 9-inch spring-form pan.

Beat the butter in a mixing bowl until smooth. Gradually add the sugar to the butter and beat until fluffy. Add eggs one at a time, beating well after each addition until completely incorporated. Combine the flour, baking powder, and salt in a bowl and mix well. Add a third of the flour mixture to the batter and mix until combined. Add half of the milk to the batter and mix until combined. Repeat until you end on the last third of the flour mixture.

~ Please note folks - you may see your batter turn a really funky purple or battleship grey ! KEEP CALM and STIR ON - That is how the batter is SUPPOSED to look!

Stir in the vanilla extract. Pour the batter into the prepared pan. Layer the peaches and blackberries on top of the batter. Sprinkle the streusel over the fruit. Bake for 70-80 minutes or until the center of the cake is set (not wobbly). Remove from oven and let cake cool completely before removing from pan.

...Yeah, should have baked these a touch longer myself (cooked them for 60 minutes, thinking that the cooking time might be different in a muffin tin than a spring-form pan)...but all in all, they came out delishus, and that's really all that matters :P

Garnish with fresh fruit and powdered sugar. (skip the sugar part folks, its got plenty already :P) Serves 8-10.

Important Update: Please remember to use that magical gift called common sense, and use an oven liner when making these - and in fact, I took it further, by covering the bottom with tin foil and enough over by the sides of the pan! (or you can use parchment paper, either one works...or a silpat)

Reason being: IT WILL DRIP ITS FATTENING SUGARY GOODNESS ALL OVER YOUR OVEN IF YOU LET IT.

This includes your spring-form pan as well by the way, it is NOT as 'sealed' the way you think it is! You need to have a cover around it to prevent that leakage!

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Allergy warning – recipe contains dairy & egg products