Triple Berry Coffee Cake
A sweet start to your morning, this coffee cake is loaded with mixed berries and topped with a buttery, sugary crumb topping.
Servings: 8 pieces
- 1/2 cup softened butter
- 1 cup granulated sugar
- 2 eggs
- 2 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup sour cream
- 1 teaspoon vanilla
- 2 cups mixed berries
- 3 tablespoons butter
- ⅓ cup flour
- ½ cup brown sugar
Preheat your oven to 350 degrees. Prepare a 9 x 9 baking pan with non-stick cooking spray.
Cream the butter and sugar in a large mixing bowl, using an electric mixer on medium. Beat until light yellow and fluffy, at least 3 minutes. Add the eggs, one at a time, then the vanilla.
In a separate bowl, combine the flour, baking soda, and salt. Add the dry ingredients and the sour cream to the butter mixer, a third at a time, beginning and ending with the flour. Mix on low. Add the berries and gently stir them in by hand.
Spread the batter into the prepared pan and gently even it out with a spatula. Make the topping by combining the butter, flour, and sugar with a fork or your hands until it looks crumbly. Sprinkle it on top of the batter in an even layer.
Bake for 35-45 minutes, until a toothpick in the center comes out clean. Cool in the pan for at least minutes before serving, then serve right out of the pan. Coffee cake will stay fresh at room temperature for 2 days.
If you're using frozen berries, make sure you don't let them defrost before adding them to the batter.
A teaspoon of lemon zest is a great addition to this cake!
Calories: 475kcal | Carbohydrates: 75g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 456mg | Potassium: 132mg | Fiber: 2g | Sugar: 47g | Vitamin A: 728IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg