Happy Wednesday! Well, it’s been a busy week so far, but I get to have lunch with my hubby today so I’m excited about that. I’ve also got to start working on my rice recipes for the 2 rice festivals coming up it’ll be here before you know it and I need to start printing up some pictures for photo contest. I swear there’s always something that needs to be done around here.

Here’s a recipe we really enjoyed to get your day started. The cake part was really good the only thing is I wish I added a little more fruit in there instead of doing a single layer. It works as a dessert too, so you can snack on it all day long I won’t tell anyone. 🙂

Have you voted for my dad in I in the Whataburger contest? We’re both in the top 20 so THANK YOU THANK YOU THANK YOU, but keep voting because it doesn’t end until next week. If I win one of the prizes I’ll be sure to share my winnings with ya’ll of course!

Blackberry-Peach Coffee Cake
(Adapted from Southern Living)

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Streusel Topping (recipe below)
1/2 cup butter, softened
1 cup granulated 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 and sliced fresh firm, ripe peaches (about 2 large peaches, 7 oz. each)
1 cup fresh blackberries
Powdered sugar
Garnishes: fresh blackberries, sliced peaches

1. Preheat oven to 350°. Prepare Streusel Topping.

2. Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating well.

Add eggs, 1 at a time, beating until blended after each addition.

3. 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.

4. Bake at 350° for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is set. (A wooden 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.

Note: We found that using a shiny or light-colored pan gave us the best results. If you have a dark pan, wrap the outside of the pan with heavy-duty aluminum foil to get a similar result.
Peach Coffee Cake: Omit blackberries. Increase peaches to 3 cups sliced (about 3 large peaches, 7 oz. each). Proceed with recipe as directed.

Streusel Topping

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

1. Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar and brown sugar, beating well. Add flour, cinnamon, and nutmeg; beat just until blended.

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