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?

Blackberry Coffee Cake by Bakers Royale

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.

 

Blackberry Coffee Cake from Bakers Royale

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?

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Blackberry and Almond Coffee Cake

Yield: Makes 1 10in. cake

Ingredients:

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

Blackberry Filling

  • 1 1/2 cup blackberries
  • 1/4 cup water
  • 1/4 cup sugar
  • 2 tablespoons cornstarch

Topping

  • 1 cup silvered almonds, chopped
  • 1/2 cup flour
  • 1/3 cup brown sugar
  • 3 tablespoon granulated sugar
  • 4 tablespoon unsalted butter, melted

Directions:

To make filling:

  1. 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:

  1. 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.

  1. Sift together the flour, baking powder, baking soda and salt; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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33 Responses to “Blackberry & Almond Coffee Cake”

  1. #
    1
    Mary @ The Kitchen Paper — December 15, 2013 @ 8:40 pm

    OH YUM! This is exactly my kind of cake!!

    Reply

  2. #
    2
    Taylor @ FoodFaithFitness — December 16, 2013 @ 4:20 am

    I love love love coffee cake! If it’s got a streusel, I am allllll over it. I love the addition of sour cream and the combination of almonds and blackberries here. It’s almost pretty enough that I feel bad eating it….but only almost.

    Reply

  3. #
    3
    Belinda@themoonblushbaker — December 16, 2013 @ 5:26 am

    I will join you any day! Save a seat for me!

    Reply

  4. #
    4
    Bec {Daisy and the Fox} — December 16, 2013 @ 5:34 am

    this sounds and looks super delicious!
    a winner already and i haven’t even tried it :P
    thanks for the recipe!
    Merry Christmas :)

    Reply

  5. #
    5
    Katrina @ WVS — December 16, 2013 @ 6:39 am

    I love this flavour! Looks great :)

    Reply

  6. #
    6
    Julie @ Table for Two — December 16, 2013 @ 7:15 am

    looks wonderful! would love it with my cup of coffee every morning!

    Reply

  7. #
    7
    Kevin (Closet Cooking) — December 16, 2013 @ 7:37 am

    This looks so good! I so want a slice for breakfast!

    Reply

  8. #
    8
    Marian (Sweetopia) — December 16, 2013 @ 7:39 am

    So gorgeous, Naomi!

    Reply

  9. #
    9
    Jenny Flake — December 16, 2013 @ 7:53 am

    What a beautiful coffee cake! Love!!

    Reply

  10. #
    10
    Maria — December 16, 2013 @ 8:07 am

    Love everything about this cake!

    Reply

  11. #
    11
    Anna @ Crunchy Creamy Sweet — December 16, 2013 @ 8:12 am

    Gorgeous coffee cake! Blackberry almond combo sounds very intriguing!

    Reply

  12. #
    12
    Heather Christo — December 16, 2013 @ 8:27 am

    this is so beautiful!! I love blackberry coffee cake and this one is gorgeous!

    Reply

  13. #
    13
    jjmcgaffey — December 16, 2013 @ 8:53 am

    Looks great, and I mean to make it soon (no sour cream in the house, so not this morning!).
    However, you might want to fix the typos. 1 1/2 blackberries; cook until mixture is thicken; pour in the batter, then the jam, then top with remaining batter. Nothing that’s not easily translated by an experienced cook, but still.

    Reply

  14. #
    14
    Emily@TotesDelishy — December 16, 2013 @ 10:35 am

    Looks so delicious!! Love coffee cake with a fruity twist! What are you shooting on? The white is so clean and beautiful

    Reply

  15. #
    15
    Amanda @ Once Upon a Recipe — December 16, 2013 @ 12:14 pm

    This cake looks like pure perfection, Naomi. It’s going on my holiday baking list!

    Reply

  16. #
    16
    Aimee Wimbush-Bourque — December 16, 2013 @ 12:49 pm

    I’ll take streusel over frosting any time. Gorgeous, Naomi!

    Reply

  17. #
    17
    Averie @ Averie Cooks — December 16, 2013 @ 1:03 pm

    Naomi this is so gorgeous and so moist!!! I can just see it! That’s my #1 need in a coffee cake (or any cake) and this one is picture perfect! Pinned! :)

    Reply

  18. #
    18
    nadia — December 16, 2013 @ 2:15 pm

    so making this next week-end.

    Reply

  19. #
    19
    marla — December 16, 2013 @ 6:51 pm

    Ohhhh. Blackberry coffee cake ~ very nice!

    Reply

  20. #
    20
    Tieghan — December 16, 2013 @ 7:13 pm

    This looks so moist and perfect!! I would love some for breakfast or as an after dinner treat!

    Reply

  21. #
    21
    Laura (Tutti Dolci) — December 16, 2013 @ 11:10 pm

    Yes please to both the berry ribbon and streusel. Beautiful!

    Reply

  22. #
    22
    Laura Dembowski — December 17, 2013 @ 5:46 am

    Gorgeous coffee cake! Love that you made the jam swirl too!

    Reply

  23. #
    23
    Kristin @ Bake Something — December 17, 2013 @ 6:22 am

    Wow what a beautiful coffee cake! Coffee cake is one of the things I’ve never attempted baking myself. I think I’m going to have to try this one!! :)

    Reply

  24. #
    24
    Narjes — December 17, 2013 @ 10:56 am

    Hi, can I substitute almond flour with all-purpose flour and use almond extract instead?

    Reply

    • naomi replied: — December 17th, 2013 @ 3:59 pm

      Hi Narjes – Yes, you can. No need to add the almond extract–unless of course you want the flavor. Just keep in mind the almond extract will not give it the same flavor or texture as the almond flour.

      If you give your version a go, please come back and let the rest of us know how it goes. :)

      Reply

  25. #
    25
    Brenda @ a farmgirl's dabbles — December 18, 2013 @ 8:13 pm

    This recipe is so “me”. I want a piece!

    Reply

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    ML — December 19, 2013 @ 1:18 am

    Hi, I’m not sure whether it’s me or what, but where is the coffee in the ingredients? How much of coffee should we put in there?

    Thanks.

    Reply

  27. #
    27
    Avanika {Yumsilicious Bakes} — December 28, 2013 @ 12:40 pm

    Nothing better than coffee cakes… they’re a staple for me! This one looks amazing

    Reply

  28. #
    28
    Juanita — January 16, 2014 @ 8:45 am

    Looks fabulous! I’m planning on making it this weekend and heading to the store soon, but I have to ask, how many blackberries?????!! 1 1/2? Cups?

    Reply

  29. #
    29
    Rosanna — January 17, 2014 @ 12:07 pm

    You say to use a tube pan…but the slices of cake pictured don’t look like they were made in a tube pan – maybe a springform pan?

    Reply

  30. #
    30
    Courtney Musselman — February 3, 2014 @ 2:34 pm

    This recipe looks absolutely amazing. The blueberry/almond combination is so great. I cant wait to give it a try. I just started blogging over at http://thenewlywedscookbook.com/ Feel free to check it out!

    Reply

  31. #
    31
    Lisa — February 19, 2014 @ 9:52 pm

    I had wanted to make this for a while…finally did so this evening. I actually made them into muffins, and it worked out. I layered the batter-berries-batter then topping, and it was fine. I only put 1/4 cup sugar in the batter, and used only brown sugar for the topping. I used a pinch of sugar and deleted the cornstarch for the berry part. They were super tasty, and I have eaten two since they came out of the oven. Thanks for the recipe!

    Reply

  32. #
    32
    Asimina — February 28, 2014 @ 2:21 pm

    This looks amazing and is in the oven as I speak.
    Will post my verdict later when I have had a slice
    with my coffee.

    Reply

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