Blackberry & Almond Coffee Cake
Grab a plate so you can catch the crumbly almond streusel, because trust me—you won’t want to miss any part of this cake. What can you expect under the streusel? How about a tender cake crumb with a sweet ribbon of blackberry jam, running its way through every bite?
See what I mean about not wanting to miss a bite? Now that you know why, let’s talk about another reason why this could be one of your holiday morning heroics. Seriously, it’s easy to make—and the best part—you can make this the night before and serve it to a large crowd in the morning.
That’s exactly what I plan on doing with my extended family. This is one of three recipes that I developed for Driscoll’s Made with Love campaign that I will be doing just that—making and sharing sweet treats with love for my friends and family.
Want to join me? Who doesn’t want to spread good cheer through good eating?
Blackberry and Almond Coffee Cake
Yield: Makes 1 10in. cake
- 1 1/2 cups all-purpose flour
- ½ cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup of granulated sugar
- 2 eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 1/2 cup blackberries
- 1/4 cup water
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1 cup silvered almonds, chopped
- 1/2 cup flour
- 1/3 cup brown sugar
- 3 tablespoon granulated sugar
- 4 tablespoon unsalted butter, melted
To make filling:
- Combine blackberries, water, sugar and cornstarch. Cook and stir over medium heat until mixture is thickened and bubbly, about 5 to 7 minutes. Set filling aside to cool.
To make streusel topping:
- Place almonds, flour, brown sugar, granulated sugar in a large bowl and whisk to combine. Drizzle melted butter on top of mixture and using a fork, toss to combine until large chunks form with a few pea size pieces. Set aside topping.
To make cake:
Preparation: Heat oven to 350 degrees F. Lightly cover a 10 inch tube pan with bake spray and dust with flour.
- Sift together the flour, baking powder, baking soda and salt; set aside.
- Using the flat beater attachment of a stand mixer, cream the butter and sugar until light and fluffy. Add the eggs in one at time and mixing until well incorporated before adding the next.
- Add in sour cream and mix until well combined. With the mixer on low, add in flour mixture and mix until just combined. Do not overmix. Batter may appear lumpy.
- Pour and spread half the batter into the prepared pan. Pour blackberry filling on top and layer with remaining batter. Sprinkle the streusel on top.
- Bake at 350 degrees for about 40- 55 minutes. Start checking for doneness after 40 minutes. To do so, insert cake tester into center of cake. Cake is ready when cake tester is free of crumbs.