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:
- Preheat oven to 350F and grease a 9 inch tube pan with non-stick spray.
- Make the filling: in a bowl, stir together the berries, sugar and cinnamon. Set aside.
- In another bowl, stir together the flour, baking powder, baking soda and salt. Set aside.
- 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.
- Using an electric mixer fitted with the paddle attachment, cream the butter and both sugars until light and fluffy.
- Add the eggs and vanilla and beat until fully incorporated.
- Next, add the flour mixture in three parts, alternating with the sour cream. Mix until just combined.
- Spoon half the batter into the prepared pan.
- Spoon the berry mixture evenly on top of the batter.
- Spoon the remaining batter on top of the berries in an even layer, making sure the berries are entirely covered.
- Sprinkle the streusel over the top of the batter.
- Bake for 45-55 minutes, until a toothpick inserted in centre of cake comes out clean. Cool cake completely.
- To make glaze, in a small bowl whisk together the powdered sugar and milk. Drizzle over cooled cake.
Advertisements
Looks yummy
LikeLike