Blackberry Coffee Cake with Brown Sugar Crumble (Edit recipe)

95 recipes
|
85 followers

This delicious Blackberry Coffee Cake is everything you want for a weekend bake–soft, tender, and packed with flavor. It’s layered with a ribbon of sweet blackberry preserves and a brown sugar crumble that adds the perfect buttery crunch in every bite.

Share

Save

Original Recipe

PREP TIME

20 minutes

COOK TIME

40 minutes

INGREDIENTS

18

Yield: 16 pieces

Ingredients

Streusel Topping

0.75 cup All Purpose Flour
0.666 cup Light Brown Sugar
2 tsp Cinnamon, Ground
1 pinch Salt
6 Tbsp Butter, Unsalted, melted

Blackberry Coffee Cake

1.5 cups All Purpose Flour
1 tsp Baking Powder
0.25 tsp Baking Soda
0.5 tsp Salt
0.5 cup Butter, Unsalted, at room temperature
0.5 cup Granulated White Sugar
0.25 cup Light Brown Sugar
2 whole Egg, at room temperature
2 tsp Pure Vanilla Extract
0.75 cup Sour Cream, at room temperature
0.5 cup Blackberry Fruit Spread, preferably preserves

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350°F/177°C. Line an 8-inch square baking pan with parchment paper so that it hangs off the sides.
For the streusel topping: In a medium bowl, whisk the flour, brown sugar, cinnamon, and salt. Pour in the melted butter and mix until well combined. Place in the refrigerator.
For the cake: In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium-high speed for 2 minutes. Scrape down the sides and bottom of the bowl as needed.
Add the eggs, one at a time, and beat until combined. Then add the vanilla and sour cream and mix.
Mix in the dry ingredients on low speed just until combined.
Spread half of the batter into the prepared pan. Spread the blackberry preserves evenly over the batter and crumble half of the streusel on top. Carefully spread the remaining batter over the topping.
Crumble the remaining streusel mixture evenly on top.
Bake for 35-40 minutes or until the streusel is golden brown and a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan set on a wire rack.

Notes

Storage: Keep cooled cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Sour cream: You can substitute it with full-fat Greek yogurt. 9x5-inch loaf: Keep the measurements the same and bake for about 50-60 minutes. Tent with foil halfway through if the top is browning too quickly. 9-inch round pan: Keep the measurements and bake time the same. 9x13-inch pan: Increase the ingredients by 1.5 times the recipe and add about 5 minutes to the bake time. Muffins: Fill each muffin cup about 3/4 full and bake for 20-25 minutes.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	4482
Fat:	198 g
Carbohydrates:	603 g
Protein:	112 g
Cholesterol:	570 g
Sodium:	1966 mg
Fiber:	12 g
Sugars:	352 g
Sugar Alcohol:	0 g
Calculated per 16 pieces.