I always wondered why coffee cake was called coffee cake when there isn’t any actual coffee in it. After some research (i.e. I googled it), I learned that it’s because coffee cake is meant to be eaten with coffee. Makes sense. This coffee cake is made with a luscious berry filling and topped with a cinnamon-almond streusel. Perfect with your afternoon coffee…or you can eat it without coffee.  Then it would just be a really delicious cake.

Ingredients:

• 1/2 cup butter, softened
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 cup sour cream or plain Greek yoghurt

Berry filling:

• 2 cups mixed berries (I used strawberries, raspberries and wild blueberries)
• 3 tbsp sugar
• 1 tsp cinnamon

Streusel topping:

• 1 cup all-purpose flour
• 1/3 cup brown sugar
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup butter, softened
• 1/2 cup slivered almonds

Glaze:

• 1 cup powdered sugar
• 2-4 tbsp milk

Method:

1. Preheat oven to 350F and grease a 9 inch tube pan with non-stick spray.
2. Make the filling: in a bowl, stir together the berries, sugar and cinnamon. Set aside.
3. In another bowl, stir together the flour, baking powder, baking soda and salt.  Set aside.
4. Make the streusel: In a small bowl, mix together the flour, brown sugar, salt, cinnamon and almonds.  Using a pastry cutter — or your fingertips — cut in the butter into the mix until it resembles large, coarse crumbs.  Set aside.
5. Using an electric mixer fitted with the paddle attachment, cream the butter and both sugars until light and fluffy.
6. Add the eggs and vanilla and beat until fully incorporated.
7. Next, add the flour mixture in three parts, alternating with the sour cream.  Mix until just combined.
8. Spoon half the batter into the prepared pan.
9. Spoon the berry mixture evenly on top of the batter.
10. Spoon the remaining batter on top of the berries in an even layer, making sure the berries are entirely covered.
11. Sprinkle the streusel over the top of the batter.
12. Bake for 45-55 minutes, until a toothpick inserted in centre of cake comes out clean. Cool cake completely.
13. To make glaze, in a small bowl whisk together the powdered sugar and milk.  Drizzle over cooled cake.