Let's talk about berries...
It may be winter here right now, but that doesn't mean that berries aren't on the menu. Frozen berries works great in this recipe, so you can enjoy moist, berry-studded coffee cake year-round. I prefer a combination of tart Michigan cherries, blueberries, and raspberries, but you can use as many or as few types of berries that you'd like. If using frozen, please be sure to thaw them and drain them. You'll toss them with flour just before folding into the batter to help keep them from sinking to the bottom.
Batter up!
Sour cream serves as the milk/acid element in this recipe, which makes for a very tender, very moist cake. It also contributes to the batter being quite thick, which helps keep the berries suspended in the batter and not just sink to the bottom. If you don't have sour cream, you can also use buttermilk, but the results will vary slightly and the berries might sink.
Make-ahead? Sure thing!
In my opinion, sour cream-based cakes are even better the next day, so feel free to bake this up the night before and enjoy with a warm cup of coffee on a chilly morning. Be sure to whip up this Mixed Berry Crumb Cake for your next coffee date at home, or to share with friends.
Mixed Berry Crumb Cake
This berry-studded sour cream coffee cake with a crumble top is tender, moist, and easy to make. Feel free to use fresh or frozen berries, whatever you like best will be great!
Ingredients
For the cake-
1 stick unsalted butter, at room temperature
⅓ cup granulated sugar
⅓ cup brown sugar
2 large eggs at room temperature, lightly beaten
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
1 cup sour cream (not nonfat)
3-4 cups berries, fresh or thawed and drained from frozen
2 tablespoons additional flour
For the crumb topping-
¼ cup unsalted butter, cubed
½ cup brown sugar
½ cup all-purpose flour
½ teaspoon cinnamon
Pinch of salt
Instructions
Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
Prepare the crumble topping-
In a small mixing bowl, combine butter, brown sugar, flour, cinnamon, and salt. Using fingers, work the butter into the dry ingredients, forming a crumbly dough. Set aside.
Prepare the cake batter-
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add sugars and beat until light and fluffy, about 3 minutes.
Add eggs and vanilla, mixing until smooth. (Batter may appear to separate at this point. It will come back together once the flour is added.)
In a medium bowl, whisk or sift together the flour, baking powder, salt, and cinnamon.
Add half of the flour mixture to the batter, mixing just until combined.
Add sour cream, followed by remaining flour mixture, mixing just until incorporated.
Toss berries with 2 tablespoons of flour, then fold into batter.
Spread batter evenly into prepared pan. Batter will be thick.
Top with crumble mixture and bake for 45-50 minutes or until toothpick inserted in center comes out clean.
Let cool before slicing. (Tip: Lift the cooled cake out of the pan using the edges of the parchment paper, then slice on a cutting board for easier slicing and no scratched pans.)
Keywords: sour cream crumb cake, mixed berry crumb cake, berry coffee cake
I'm so grateful that you've found your way to Kitchen Joy! I hope you've found some inspiration to try a new recipe. If you'd like to stay in the loop about new recipes and occasional cookbook sales, be sure to subscribe to my email newsletter below:
Comments
No Comments