501 W Franklin Street, Suite 106, Chapel Hill, NC, 27516


peach berry coffee



1/2 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

3 cups frozen peach berry blend


1/2 cup brown sugar

1/2 cup sugar

1 1/2 teaspoons cinnamon

1/8 teaspoon salt

1/4 cup unsalted butter, cold and cut into small pieces


  1. Prepare the streusel topping. In a large bowl, add the brown sugar, sugar, cinnamon and salt. Stir to combine. Cut the cold butter into small pieces and add to bowl. Cut the butter into the mixture with a pastry blender or fork into formed into a coarse meal texture. Set aside.

  2. Preheat oven to 350°.

  3. Beat softened butter at a medium speed with an electric mixer until creamy. Gradually add sugar, adding 1/2 cup at a time. Add eggs one at a time, beating until thoroughly combined following each addition. 

  4. In a large bowl, stir together flour, baking powder and salt. Add to butter mixture alternately with milk. Make sure to begin and end with the flour mixture. Beat at a low speed until combined following each addition. Stir in vanilla extract.

  5. Grease and flour a 9-inch springform pan. Pour batter into pan and top with chopped peach berry blend. Top with streusel topping, making sure to cover evenly. 

  6. Bake for 1 hour and 15 minutes or until the cake is set. Cool completely on a wire rack for 1 hour and 30 minutes. Serve immediately.