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
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
Instructions
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.
OH YUM! This is exactly my kind of cake!!
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.
I will join you any day! Save a seat for me!
this sounds and looks super delicious!
a winner already and i haven’t even tried it 😛
thanks for the recipe!
Merry Christmas 🙂
I love this flavour! Looks great 🙂
looks wonderful! would love it with my cup of coffee every morning!
This looks so good! I so want a slice for breakfast!
So gorgeous, Naomi!
What a beautiful coffee cake! Love!!
Love everything about this cake!
Gorgeous coffee cake! Blackberry almond combo sounds very intriguing!
this is so beautiful!! I love blackberry coffee cake and this one is gorgeous!
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.
Looks so delicious!! Love coffee cake with a fruity twist! What are you shooting on? The white is so clean and beautiful
This cake looks like pure perfection, Naomi. It’s going on my holiday baking list!
I’ll take streusel over frosting any time. Gorgeous, Naomi!
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! 🙂
so making this next week-end.
Ohhhh. Blackberry coffee cake ~ very nice!
This looks so moist and perfect!! I would love some for breakfast or as an after dinner treat!
Yes please to both the berry ribbon and streusel. Beautiful!
Gorgeous coffee cake! Love that you made the jam swirl too!
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!! 🙂
Hi, can I substitute almond flour with all-purpose flour and use almond extract instead?
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. 🙂
This recipe is so “me”. I want a piece!
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.
Nothing better than coffee cakes… they’re a staple for me! This one looks amazing
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?
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?
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 Feel free to check it out!
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!
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.
Hi there – lovely looking cake. I was wondering: does it need to be made in a tube pan? It’s not something I own and I don’t have the money to go buy one. Is there something about how it bakes that is crucial to the coffee cake coming together, or would a plain Jane cake pan work? Thanks! Excited to make this now that our back yard is flooded with blackberries.
This looks so good! Love the swirl of the blackberries!
I just made this. It’s in the oven. I would add a few notes/corrections to the recipe.
— The picture shows slices as if baked in a cake pan, but the recipe calls for a tube pan. I wonder if it would work in a regular cake pan.
— The streusel in the pic looks like it has “sliced” almonds, but the recipe calls for “slivered” which are almonds cut a little thicker.
— The recipe should remind the baker to add in the almond flour. Almond flour/meal (depending on how finely ground it is) may not go through a sifter/sieve the way AP flour does. Alas! I kept it separate and forgot to add it into the batter.
So what’s in my oven? Something more like a very buttery streusel-topped blackberry muffin cake thing. Hope it’s still delicious. Will have to attempt again.
Just put it in the oven! Oh I can hardly wait . . . . I used almond extract instead of vanilla.
Just one question. The directions say to use a tube (bundt) pan but the photo doesn’t look like a tube pan was used to bake.
Thanks for the recipe.
Amy