Best Coffee Cake Recipe – Blackberry Streusel!

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The blackberry harvest is coming to its end and so I decided to use some of the last of the fresh berries in some manner of baked treat. I went about reading my cookbooks as I am wont to do and I came up with delightfully moist coffee cake recipe that is full of a yummy cinnamon streusel and those juicy, fresh blackberries. It’s a recipe that can easily be adapted to other fruits like cherries, blueberries or even apples or pears. Heck, I’m ready to call this the best coffee cake recipe I’ve come up with so far and that’s saying something since I’m quite enamored of my crumb cake recipe. So try it and let me know what you think!

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coffee cake recipe

 

Blackberry Streusel Coffee Cake

Serves 16

For the Streusel

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  • 3/4 cup all purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, divided
  • 2 TBS cinnamon
  • 1 cup walnuts, chopped
  • 2 TBS unsalted butter, chilled

For the Cake:

  • 1 1/2 cups sour cream, divided
  • 4 large eggs
  • 1 TBS vanilla
  • 2 1/4 cups all purpose flour
  • 1 1/4 cups granulated sugar
  • 1 TBS baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 12 TBS unsalted butter, at room temperature, cut into 12 pieces
  • 1 1/2 cups blackberries, fresh or frozen
  • 1 tsp lemon zest
  • Confectioner’s sugar

Preheat oven to 350°

Grease and flour a 16 cup tube pan.

Make the Streusel:

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  • Add the flour, granulated sugar, cinnamon and 1/4 cup of the brown sugar to a food processor with the metal blade attached. Process for about 15 seconds until combined.
  • Remove 1 1/4 cups of the mixture to a bowl and stir in the remaining 1/4 cup brown sugar.

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  • To what remains in the food processor add the walnuts and cold butter. Process until it resembles Coarse meal. Stir into the the flour/sugar mixture and set aside

Make the Cake

  • Mix the blackberries with the lemon zest and set aside
  • Whisk together the eggs, 1 cup sour cream and the vanilla in a medium bowl.

 

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  • In the bowl of a stand mixer with the paddle attached add the flour, sugar, baking powder, soda and salt. Mix on medium low until combined.
  • To the flour mixture in the stand mixer add the butter and the remaining 1/2 cup of sour cream. Mix on medium low until it looks like lumpy sand about a minute and a half.
  • Lower the speed to low and add the egg mixture in thirds, mixing well after each addition and scraping the batter down if needed.
  • After the third addition turn the speed to med high and beat for about a minute until the batter is light and fluffy.

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  • Add two cups of batter to the prepared pan and spread evenly, top with about 1/3rd of streusel mixture and half of blackberries.
  • Repeat with two more cups of batter, 1/3rd of streusel and the remaining blackberries.

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  • Finish with the remaining batter and streusel.
  • Bake in the preheated oven until a tester comes out clean 55 – 65 minutes

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  • Cool in pan on wire rack for 30 minutes then remove from pan to cool completely
  • Dust with confectioner’s sugar if desired

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It Was the Best Coffee Cake Recipe I’ve Used in A Long While

The hubby really liked it too. I will neither confirm nor deny that I made this cake on Friday and it was gone by Sunday night. OK, maybe two little pieces were left.

Maybe.

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The crumb of this sour cream coffee cake was very tender, the streusel was full of cinnamon flavor not to mention the melty, caramely flavor that you get with butter and brown sugar. The blackberries gave it a delightful hit of tart that was an ideal complement to that streusel.

All in all, yes – the best coffee cake I’ve made so far. I’m looking forward to seeing how it is with apples when I get some. I think it will be wholly different taste experience. Mmmmm. I always mourn the end of blackberry season but I do love baking with them. The Blackberry Vanilla Couronne I made recently was a fantastic pastry.

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