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!
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
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