Very Berry Coffee Cake

By Lucy Olschan February 21, 2015

Prep Time : 15 minutes. Cook Time : 40 minutes Yield : 8-10 servings Allergens : dairy, gluten

Ingredients

All Purpose Flour - 1 1/2 cup sifted
Baking Powder - 1 tea spoon
Salt - 1/4 tea spoon
Butter - 1/2 cup softened
Granulated Sugar - 1 cup
Large Eggs - 2
Pure Vanilla Extract - 1 tea spoon
Lemon Zest - 1/2 tea spoon
Sour Cream - 3 table spoons
Milk - 1/3 cup
Mixed Berries, Fresh or Frozen - 1 1/3 cup thawed if frozen
Crumb Topping
Butter - 3 table spoons softened
Brown Sugar - 1/3 cup
All Purpose Flour - 1/4 cup
Ground Cinnamon - 1 tea spoon

Instructions

Preheat oven to 350 degrees. Grease bottom and sides of a coffee cake pan with Pam for baking spray.

Sift flour, baking powder and salt. Set aside. Cream butter and sugar with electric mixer until light. Add eggs one at a time and beat until fluffy. Add vanilla, lemon zest and sour cream and mix well. Alternately, add flour mixture and the milk to the batter, beginning and ending with the flour. Spread half of the batter evenly into prepared pan and smooth the top. Spread berries (well drained) on top of batter. Cover berries with the remaining batter and spread the top evenly with a spatula (some of the berries will show through).

For the crumb topping: Combine all ingredients and use fingers to mix and form crumbs. Spread crumbs on top of cake and bake for 35 to 40 minutes or until toothpick comes out clean and cake is golden brown. Cool completely in the pan on wire rack.

Cake tastes best if refrigerated overnight before serving. The cake holds well for several days, which certainly is an added bonus if you are looking for a do-ahead brunch treat.

I have always been a huge fan of Starbucks’ lattes. Tried other of their fads, but stayed true to just the coffee, until, one day, their Very Berry Coffee Cake caught my eye. I was in love instantly and knew it was the perfect crumb cake for brunches at my house and to share with girlfriends over a cup of java. I immediately started to look for a similar recipe so that I could make the cake at home. Unfortunately, Starbucks does not share its recipes. Internet revealed several recipes that I combined and tweaked just a bit to come up with this winner. I use a frozen mixture of blueberries, blackberries, raspberries and strawberries, but any combination or even a single variety of berry will work with this easily adaptable recipe. The cake is good served slightly warm the day I bake it, but even better the next day.

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