Recipe: Almond Berry Coffee Cake

Recipe: Almond Berry Coffee Cake

recipes-almond_berry_coffee_cakeThis cake is AMAZING. With that said what makes it so amazing is its moist, streusely, seasonal berry goodness. Source: Marth Stewart-adapted (Entered by Amy Womble)

Serves: Plenty to share-If you want


  • 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


  1. Preheat oven to 350 degrees.
  2. 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.
  3. Mash with a potato masher or fork until berries are broken down and mixture has thickened. Set aside.

Make the topping:

  1. Whisk the 1 cup flour, brown sugar, cinnamon, 1/2 tsp salt, and almonds in a medium bowl.
  2. 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:

  1. Butter and flour a tube pan with a removable bottom. Place pan on a baking sheet.
  2. Sift together flour, baking powder, baking soda, and salt into a medium bowl.
  3. 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.
  4. 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.
  5. Mix in half the reserved flour mixture, followed by the sour cream.
  6. Add remaining flour mixture; beat until just combined.
  7. Spoon half the batter into prepared pan.
  8. Mound berry mixture in a ring in center of batter. Top with remaining batter.
  9. Using a small offset spatula, smooth top.
  10. Sprinkle with the topping.
  11. Bake until golden brown and a toothpick inserted into center comes out clean, 65 to 70 minutes.
  12. Let cool slightly on a wire rack, 10 to 15 minutes.
  13. Run a knife around edges of pan to loosen. Pull up on tube to lift cake from pan.
  14. Let cool on rack 15 minutes. Invert cake onto a baking sheet, removing tube portion, then re-invert onto rack to cool completely.