Almond Berry Coffee Cake

Almond Berry Coffee Cake

Ingredients

• 2 1/2 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 3/4 cup fresh blackberries
• 1 1/2 sticks unsalted butter, softened
• 1/4 cups granulated sugar
• 3 Large eggs
• 2 tsp pure vanilla extract
• 1 1/4 cups sour cream
• 1 cup all purpose flour
• 2/3 cup packed light brown sugar
• 1/4 tsp ground cinnamon
• 1/2 tsp salt
• 3/4 cup sliced almonds, toasted slightly
• 1/2 cup unsalted butter
• 1 1/4 tsp finely grated lemon zest

Instructions

• Preheat oven to 350 degrees.
• In a small sauce pan combine 3 oz berries with 3 oz of water and 3 tbs of sugar. Bring to a boil for 5 minutes.
• Mash with a potato masher or fork until berries are broken down and mixture has thickened. Set aside.

Make the topping:

• Whisk the 1 cup flour, brown sugar, cinnamon, 1/2 tsp salt, and almonds in a medium bowl.
• Using your fingers, work in the 1/2 cup butter until mixture forms coarse crumbs ranging in size from small peas to marbles.

Make the cake:

• Butter and flour a tube pan with a removable bottom. Place pan on a baking sheet.
• Sift together flour, baking powder, baking soda, and salt into a medium bowl.
• Put butter, sugar, and zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 3 to 4 minutes. Reduce speed to medium.
• Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Mix in vanilla. Reduce speed to low.
• Mix in half the reserved flour mixture, followed by the sour cream.
• Add remaining flour mixture; beat until just combined.
• Spoon half the batter into prepared pan.
• Mound berry mixture in a ring in center of batter. Top with remaining batter.
• Using a small offset spatula, smooth top.
• Sprinkle with the topping.
• Bake until golden brown and a toothpick inserted into center comes out clean, 65 to 70 minutes.
• Let cool slightly on a wire rack, 10 to 15 minutes.
• Run a knife around edges of pan to loosen. Pull up on tube to lift cake from pan.
• Let cool on rack 15 minutes. Invert cake onto a baking sheet, removing tube portion, then re-invert onto rack to cool completely.