Blackberry-Peach Coffee Cake
I love food and I love books. Whenever I can find some overlap between the two, it's, for me, a little bit of heaven.
I was excited a few months back to get to read an advance copy of a new book by author Susy Flory. While her book is not about food -- it's about nine notable women who changed the world, and the changes they inspired in Susy -- I did take the opportunity to ask Susy if she had a recipe she could share with Queen of the Castle Recipes readers.
And she did.
The blackberry-peach coffee cake she's "been in love with lately" follows.
But first, a few words about her book.
So Long, Status Quo: What I Learned from Women who Changed the World is a truly inspiring book. Susy Flory examined the lives of selfless, serving women like Harriet Tubman, Eleanor Roosevelt, and Mary Magdalene and actually applied the lessons she learned to her own life.
How often do I read of someone's courageous, loving acts and think, "Oh that's nice," then move on with my day? Susy actually allowed these women's lives and actions to infiltrate her own. She found herself moved to sell her own jewelry to fund wells in Sudan; she worked side by side with local immigrant farm workers; she embarked on a secret humanitarian mission to Cuba.
In short, she allowed what she read to change her.
How I admire her for that.
I hope you get the opportunity to read So Long, Status Quo. You will be moved.
If you're on a tight budget with no extra $$ for book purchases, you can ask your public library or church library to consider buying it. Most librarians are happy to hear purchasing suggestions from their patrons.
Now onto the recipe: BLACKBERRY-PEACH COFFEE CAKE
1/2 c. butter, softened
1/2 c. sugar
1/2 c. brown sugar, firmly packed
2/3 c. flour
1 t. cinnamon
1/2 t. nutmeg
Beat butter at medium speed until creamy. Add sugar and brown sugar and beat well. Add flour, cinnamon, and nutmeg and beat until combined. Set aside.
1/2 c. butter, softened
1 c. sugar
2 c. flour
2 t. baking powder
1/2 t. salt
2/3 c. milk
2 t. vanilla
2 c. peeled and sliced ripe peaches (about 2 lg. peaches, 7 oz. each)
1 c. fresh or frozen blackberries
fresh blackberries, sliced peaches to garnish (optional)
Beat butter at medium speed until creamy. Add sugar slowly, beating well. Add eggs one at a time, beating after each one.
In separate bowl, combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
Pour batter into a greased and floured 9-inch springform pan. Top with peaches and blackberries. Sprinkle Streusel Topping over fruit.
Bake at 350 degrees for 1 hour 10 minutes - 1 hour 20 minutes, until center of cake is set. Cool completely on a wire rack (about 1 1/2 hours). (Susy's note: we are not waiting this long, believe me!) Dust with powdered sugar. Garnish with fresh blackberries and peach slices, if desired. Note: Shiny or light colored pan gives best results.
From Southern Living, June, 2009.
NOTE: To find out more about Susy and her writing, visit her at http://www.susyflory.com/.