Blackberry Peach Cobbler Coffee Cake

 

My favorite breakfast! Blackberry Peach Cobbler Coffee Cake ohsweetbasil.com

 

Today was a long one, but ended on such a sweet note. I’ll take that. It’s not always easy being a kid or a parent and that can really make some days difficult. It’s probably why I had more of this blackberry peach cobbler coffee cake than I should have. And I don’t regret it.

 

My favorite breakfast! Blackberry Peach Cobbler Coffee Cake ohsweetbasil.com

 

Our five year old is totally a kindergartner. Anyone else experience this? They are about to head into school and suddenly have a bit more of an attitude about doing things. This one is acting out with crying. It’s exhausting, but I have a plan.

 

My favorite breakfast! Blackberry Peach Cobbler Coffee Cake ohsweetbasil.com

 

Going to the store led to whining today, something both kids have always been good about. I was pretty over it and it started our day off like poop. Then I realized that to a 5 year old, grocery shopping probably would feel like a big boring hour. So I let her feel like she had more say than she did. It took a few items to get her into it, but suddenly, “Could you pick us out some apples and put them in the bag. Make sure you pick the prettiest ones because they taste the yummiest!” started to work.

 

My favorite breakfast! Blackberry Peach Cobbler Coffee Cake ohsweetbasil.com

 

I think I’ll have to stick with remembering what it’s like to be a kid and find ways to help her feel involved and acknowledged. Other times I’ll just have to remember that bad days are ok and I HAVE to be the grown up. In other words, choose my own attitude and how the day ends up. It sounds simple, but for me it’s hard and a real weakness of mine.

My favorite breakfast! Blackberry Peach Cobbler Coffee Cake ohsweetbasil.com

 

I’m trying to be a better mom. Especially since I know another little one will only add to the stress. But it will also be amazing. Each kid has been so different but man do they each bring something amazing to the table, something that has made me stretch, grow and love in ways I never knew was possible and boy do I love that! So, I guess today wasn’t all that bad, but it could have been. And now I shall go pick in this blackberry peach cobbler coffee cake because that topping is kind of to die for.

Blackberry Peach Cobbler Coffee Cake

My obsession for breakfast and the recipe all our guests beg for, blackberry peach cobbler coffee cake ohsweetbasil.com

Blackberry Peach Cobbler Coffee Cake

Ingredients:

  • 1/4 Cup Butter, softened
  • 1/4 Cup Canola Oil
  • 1 Cup Granulated sugar
  • 2 Large Eggs
  • 2 Cups Flour
  • 2 Teaspoons Baking powder
  • 1/2 Teaspoon Salt
  • 1/3 Cup Buttermilk
  • 1/3 Cup Whole Milk
  • 1 1/2 Teaspoons Vanilla
  • 2 Cups Peeled and sliced fresh, ripe peaches (about 2 large peaches)
  • 1 cup Fresh Blackberries
  • Extra berries and peaches for garnish
  • Powdered Sugar for Garnish

For the Topping

  • 1/2 Cup Butter, softened
  • 3/4 Cup Brown Sugar
  • 1/4 Cup Sugar
  • 2/3 Cup Plus 1 Tablespoon Flour
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Nutmeg

Directions:

For the Topping

  1. Begin by making the topping so it's ready for the cake.
  2. In a large bowl, using a wooden spoon, beat the butter and sugars until smooth. Do not melt the butter if you forget to soften it, instead cut it in small cubes and allow it to soften quickly.
  3. Add the flour and seasonings and stir again. You should be able to squeeze the topping in your hand and it should stick together in clumps.
  4. Set aside.

For the Cake

  1. Preheat oven to 350°
  2. Beat butter at medium speed with a stand mixer until creamy.
  3. Add the oil and sugar and beat again.
  4. Add eggs, 1 at a time, beating until blended after each addition.
  5. In a glass measuring cup, combine the buttermilk, milk and vanilla.
  6. Set aside.
  7. Combine flour, baking powder, and salt in a medium bowl, add to the butter mixture alternately with milks, beginning and ending with flour mixture.
  8. Pour batter into a greased and floured 9-inch springform pan.
  9. Arrange the top with sliced peaches and blackberries.
  10. Squeeze together clumps of the streusel, about 1-inch pieces, and drop over fruit until completely covered.
  11. Bake at 350° for 1 hour and 10 minutes to 1 hour 15 minutes or until center of cake is set. (A wooden pick inserted in center will not come out clean.)
  12. Cool completely or slightly cool and serve warm.
  13. Dust with powdered sugar.
  14. Garnish, if desired.

Nutrition Information

Yield: 6-8 servings, Serving Size: 1

  • Amount Per Serving:
  • Calories: 595 Calories
  • Total Fat: 26.3g
  • Cholesterol: 93.7mg
  • Carbohydrates: 84.3g
  • Fiber: 2.9g
  • Sugar: 49.8g
  • Protein: 7.5g
All images and text ©Carrian Cheney for Oh Sweet Basil.

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.