Sunday, October 18, 2009

Very Berry Coffee Cake


The parents came for a visit yesterday and I decided to bake something. So many options, but I settled on a coffee cake. I had been inspired this summer from a cake made by Black Cat Bakery in Missoula. It was so good I had bought some frozen berries at Costco and decided to give it a try with them. The berry mixture contained raspberries, blueberries, and blackberries. A great combo.

Words can't describe how impressed I was with how this cake turned out. Just the perfect texture - dense but fluffy, sweetly rich but not too sweet, amazingly yummy berries (kudos to frozen berries... who knew?) and crumbly crunchy topping... everything a coffee cake should be. I could tell the second I mixed up this batter how good and rich this cake would be. It turned out to be quite a hit.

This breakfast cake paired perfect with my grande decaf, nonfat, no-whip, extra hot mocha from Starbucks. Yes, that is my go-to order (I am no longer ashamed... try ordering a drink with my mother. She definitely fills in each and every box on the side of the Starbucks cup).

Anyway... back to the Very Bery Coffee Cake. This breakfast cake can really be used as an all-around dessert morning, noon, or night. Go ahead and try it. You won't be disapointed!

For Cake
1 1/2 cups sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup softened butter
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
3 tablespoons sour cream
1/3 cup milk
1 1/2 cups fresh berries (frozen/thawed berries may be substituted Try a combination of blueberries, blackberries, and raspberrys) OR HUCKLEBERRYS!!!

Crumb Topping (If you like a less sweet coffee cake, use half of this)
3 tablespoons softened butter
1/3 cup granulated sugar
1/4 cup unsifted all-purpose flour
1/2 teaspoon ground cinnamon

Directions

-Spread solid shortening on bottom and sides of a 9-inch square pan.

-Position oven rack in center of oven and preheat to 350 degrees.

-Sift together flour, baking powder and salt.

-Set aside.

-Cream butter and sugar with electric mixer.

-Add eggs one at a time and beat until fluffy.

-Add vanilla and sour cream and mix well.

-Alternately, add flour mixture and milk to batter, beginning and ending with flour.

-Spread half the batter into the prepared pan and smooth the top.

-Spread berries (well drained) on top of batter.

-Cover berries with remaining batter and spread the top evenly with a spatula (some berries will show through).

-For Crumb Topping: Combine all ingredients and pinch them with fingertips to make crumbs.

-Spread on top of cake and bake for 40 to 50 minutes or until a toothpick comes out clean and cake is golden brown.

-Cool cake completely (in pan) on wire rack.

-Refrigerate overnight and cut into squares.

-Serve at room temperature.
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2 comments:

Brandi said...

Yummy. I am going to try this one for sure!

Barbara said...

That looks so good!