Berry Coffee Cake

This is perfect for a Mother's Day brunch. 

Let's get started

Berry Coffee Cake

1 1/3 Cups All Purpose Flour

1 Tsp. Baking Powder

1/2 Tsp. Baking Soda

1/2 Cup Butter, softened to room temperature 

3/4 Cup Granulated Sugar

1 Tsp. Kosher Salt

2 Eggs

2 Tsp. Vanilla Extract

1/4 Cup Sour Cream

2 Tbsp. Milk

1 Cup Mixed Berries (blackberries, raspberries, blueberries)

Streusel Topping

2/3 Cup Brown Sugar

3/4 Cup All Purpose Flour

2 1/2 Tsp. Ground Cinnamon

8 Tbsp. Butter, cold 

1/3 Cup Sliced Almonds

Vanilla Icing

1 Cup Powdered Sugar

1/2 Tsp. Vanilla Extract

2 Tbsp. Milk

Pre-heat your oven to 350 degrees Fahrenheit. Line an 8-inch pan with parchment paper, and lightly grease with baking spray.

In a bowl combine the streusel ingredients - add the brown sugar, flour, cinnamon, almonds, and mix to combine. Using a fork or your hands add in the butter, and incorporate the butter until you get crumbs. Refrigerate until needed. 

In a separate bowl, add the butter, sugar, and using a electric mixer mix on high for 2 minutes. Add in the eggs, vanilla extract, and mix until combined. Add in the sour cream and mix once again.

Sift in the flour, baking powder, baking soda, and salt into the wet ingredients. Mix on low until just combined. 

Add half of the batter into the prepared baking pan, sprinkle half of the crumb mixture on top along with half of the berries. Then add the remaining batter overtop. Spread as evenly as you can, top with berries, and then the remaining crumb mixture. 

Bake for 35-40 minutes or until fully baked through and a toothpick inserted into the center comes out clean. Remove from the oven and allow to rest for 15 minutes. 

Make the icing if you want a little extra sweetness. Whisk all of the ingredients together and drizzle over warm cake.

Serve and enjoy.

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