Tuesday, July 19, 2016

Mixed Berry Coffeecake





Good morning! I am back. Over the past three weeks I have been traveling to celebrate my mother-in-laws 89 birthday, to see the grandkids who are visiting from Buenos Aries, the my mom an my niece came to visit and we have spent every sunny day at the ocean frolicking in the waves and relaxing on the beach. Today everyone left and I am just getting back into the swing of my routine. I have to admit I am a little tired, I may need a vacation from my vacations. 







I made this Mixed Berry Coffeecake while at my mother-in-laws and thought I would share it with you are summer berries are everywhere! You could make it with just raspberries, blackberries, blueberries or mix them altogether like I did. Either version is scrumptious. 









Mixed Berry Coffeecake with Crumble Topping
Cake:
3 Eggs
1 1/2 Cups sugar
1 1/2 Sticks unsalted butter, at room temperature
1 Tablespoon vanilla extract
1 1/2 Cups sour cream
2 1/2 Cups all purpose flour
2 Teaspoons baking powder
1/4 Teaspoon baking soda 
1 Teaspoon salt


2 cups mixed summer berries, plus more if you want to garnish



Crumb Topping:
1/2 Cup light brown sugar
1 1/2 Cups all purpose flour
1 Stick unsalted butter, melted
1/4 Teaspoon salt

Preheat oven to 350. Prepare an 8" spring form pan with cooking spray, or butter and flour. Line the bottom with a piece of parchment paper. 

To make the crumb topping, combine the sugar, flour and salt in a small bowl.  Stir in the melted butter and mix until it resembles small crumbs. 

To make the cake, cream the butter and sugar together using  a stand mixer fitted with a paddle attachment.  Then beat in the eggs on at a time. Add the almond extract and sour cream and continue mixing until just combined.  In a separate bowl, combine the flour, baking soda, baking powder and salt. set aside. Stir the flour mixture into the wet batter and mix.  
 Place the cranberries to a small bowl and add a tablespoon of the flour mixture.  Toss the berries in the flour to help prevent them from sinking to the bottom of the cake. 
 Add the mixed berries to the bowl and stir just until combined.

Place the crumb topping evenly over the batter and bake  for approximately 50 - 60 minutes or until a tooth pick comes out clean.  Allow to cool completely before removing from the pan.  Dust the top with powdered sugar and sugared berries if you like. 







Have a great day!



7 comments:

  1. A Great Day to You & Yours! The cake looks fantastic!
    Thank you for the recipe.
    I think this is just what my summer needs right now to feel like summer. Sitting outdoors having a beautiful dessert makes the summer feel longer.

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  2. What's worse than a full calendar? An empty one. You are so lucky to have so many family and friends around. I know you know that, but still, I'm envious, with family so far away.
    Your coffeecake looks marvelous!

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  3. This cake looks great!
    Thanks for sharing the recipe with us.
    FABBY

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  4. GOod morning my friend! I'm late for this tea time dessert, but it sure is a pretty way to celebrate summer! I hope you had a sensational weekend, and here we are on Tuesday already! AHHH!

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  5. Elizabeth, I was hoping you would share the recipe for your beautiful coffee cake after seeing it on instagram. Thanks!

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  6. As always, this looks delicious!!! Hope you are enjoy your week and soaking up some summer goodness! xoxo

    ReplyDelete

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