Blackberry-Peach Coffee Cake - cooking recipe

Ingredients

Streusel Topping
1/2 cup butter, softened
1/2 cup sugar
1/2 cup firmly packed light brown sugar
2/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Cake
1/4 cup butter, softened
1 cup sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 teaspoons vanilla extract
2 cups peeled sliced firm ripe peaches
1 cup fresh blackberries
powdered sugar
Garnish
fresh blackberries
sliced peach

Preparation

Preheat oven to 350 degrees.
Prepare streusel: beat butter at medium speed with an electric mixture until creamy; gradually add sugar and brown sugar, beating well.
Add flour, cinnamon, and nutmeg; beat just until blended.
Prepare cake: beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
Add eggs, 1 at a time, beating until blended after each addition.
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 sliced peaches and blackberries.
Pinch off 1-inch pieces of Streusel Topping, and drop over fruit.
Bake at 350 degrees for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is set; pick inserted in center will not come out clean.
Cool completely on a wire rack (about 1 1/2 hours).
Dust with powdered sugar.
Garnish, if desired.