Blackberry-Peach Coffee Cake

Do you remember awhile back I posted the Blackberry Turnover post and I promised another blackberry recipe would be forthcoming?  Well, here it is.  Blackberry-Peach Coffee Cake.  After I had made the blackberry turnovers, I had just a few blackberries left.  Certainly not enough to make another specific blackberry-y thing so I needed a recipe that used not only blackberries but also another fruit.  Off I went in search of recipes.  I didn't take me long to find this recipe which I knew all my family and friends would love since they all love both peaches and blackberries (and I actually tried this one due to the large amount of peaches included in the recipe and you know I love me some peaches!).  I posted the picture of the coffee cake before the streusel was put on so you could see all the lovely berry-fruity goodness. 

I used fresh peaches and blackberries but you could use any sort of fresh fruit you have on hand.  I'm sure a fresh, mixed berry coffee cake would be wonderful!

Blackberry-Peach Coffee Cake
courtesy of Classic Southern Desserts

Coffee Cake:
1/2 c. Butter, softened
1 c. Sugar
2 Eggs
2 c. All-Purpose Flour
2 tsp. Baking Powder
1/2 tsp. Salt
2/3 c. Milk
2 tsp. Vanilla
2 c. Fresh Peaches, peeled and sliced
1 c. Fresh Blackberries

Streusel Topping:
1/2 c. Butter, softened
1/2 c. Sugar
1/2 c. Firmly Packed Light Brown Sugar
2/3 c. All Purpose Flour
1 tsp. Ground Cinnamon
1/2 tsp. Ground Nutmeg

Preheat oven to 350.
Prepare streusel topping by beating the butter at medium speed with a mixer until creamy.
Gradually adding both sugars and mixing until combined.
Add your flour and spices and beat until blended.
Now its time to make the coffee cake!
Once again, beat your butter with a mixer until creamy.
Add sugar and mix well.
Now you need to mix in your eggs, one at a time, blending completely after each addition.
In a separate bowl, combine flour, baking powder, and salt.
Alternate adding your flour mixture and milk to your butter mixture, starting and ending with the flour, beating at a low speed.
Stir in vanilla.
Pour the batter into an 8x8 pan that's been coated in non-stick spray (preferably using a non-stick spray that includes flour).
Top with your fruity goodness.
Spread your streusel mixture on top of the fruity goodness, working in one-inch pieces.
Bake for 1 hour and 10 minutes to 1 hour and 20 minutes or until a cake tester comes out clean.
Allow to cool on a wire rack for at least 1 and a half hours (yep, long time.).

Note:  I used a glass 8x8 pan.  If you want to use a dark pan, wrap the outsides with foil before baking to get the best results.

Before:

(ain't it pretty?)

After:

Blackberry Turnovers

I'll be honest with you.  I'm not a fan of blackberries.  Ryan loves them.  My mom loves them.  Erin loves them.  I couldn't care less whether I ate them or not.  No, put some strawberries in front of me and I'll be all over them!  But blackberries, eh.  So, being the good wife/friend/daughter that I am, I purchased some fresh blackberries at the farmer's market and got to making some blackberry stuff.  You'll see another blackberry recipe coming soon.

This is a super versatile recipe!  And it's incredibly good (according to my feedback - because I didn't try them due to the not-too-crazy-about-blackberries thing).  You can easily adjust the sugar to compensate for any change in fruit that you'd like.  Are you like me and not crazy about blackberries?  You could easily substitute raspberries or blueberries or even a bag of mixed berries.  Just run with it honey!

Now, for a bit of shameless product placement.  You heard me sing the praises of Instant ClearJel on the Free Form Peach Pie post.  Well, you're going to hear it again.  I love ClearJel.  I told Erin that it was the best invention for pie since the crust!  Do you absolutely, positively need ClearJel for this recipe?  Well, no, but it certainly helps.  You can certainly use cornstarch instead of ClearJel but here is what I have against cornstarch - it clumps and doesn't always thicken.  I tried using cornstarch with this recipe because I know not everyone has ClearJel in their pantry and it never thickened.  I whipped out my ClearJel and voila!  Thickening!  I was ecstatic - the recipe could go on.  So I highly recommend that if you make fruit pie-ish things a lot, you need ClearJel in your pantry.  (I learnt my precious ClearJel to Erin over the weekend where she made an amazing blueberry pie and that pie never once ran off into the pan after she began cutting her slices.  I have converted her and she's requested a bag for Christmas.  Now it is my mission to convert you!) 

Blackberry Turnovers
courtesy of Williams-Sonoma Fruit Desserts

1 c. Berries, fresh or thawed frozen
1/2 c. Sugar
2 Tbsp. Cornstarch (or ClearJel)
Pinch of salt
1 Sheet of Puff Pastry, Thawed according to instructions on package

Line a baking sheet with parchment paper (yes, this is important in case you have run off while everything is cooking away).
In a saucepan over low heat, combine your berries with 2 Tbsp. water, sugar, salt, and cornstarch/ClearJel.
Heat, stirring constantly until the mixture is jam-like and thick (about 5 minutes).
Let your jam cool completely in the fridge for 1 hour.
On a lightly floured surface, roll our your puff pastry to about a 10x10 square.
Cut the puff pastry into four even squares.
Preheat your oven to 375.
Divide the filling evenly between the four squares (around 2-3 Tbsp. for each turnover).
Brush the edges with water and fold over into a triangle, sealing the sides by pressing the sides closed with a fork.
Place the turnovers onto your prepared baking sheet, 2 inches apart, and place in the fridge for another 15 minutes.
Bake the turnovers for 25-35 minutes or until puffed and golden brown.
Let cool for 20 minutes.