Blackberry Coffee Cake

Blackberry Coffee Cake

Blackberry Coffee Cake


The inclusion of sour cream is a tried and true approach with coffee cake batters to make them rich and moist. Here in this Blackberry Coffee Cake, our good friend Rick Rogers adds freshly grated orange rind and blackberries to a classic coffee cake batter. Crowned with a brown sugar pecan streusel, this is festive enough for guests, but easy enough to whip up in the time it takes for the oven to pre-heat. This recipe, along with the Nectarine-Almond Oven Pancake, is from Breakfast Comforts. If you are a breakfast person you need this book.


Blackberry Coffee Cake_2


Excerpted with permission. Breakfast Comfortsby Rick Rogers. Published by Weldon Owen 2013.


Blackberry Coffee Cake
Makes: 12 servings
  • 2 cups (10 oz/315 g) plus 1 tablespoon all-purpose flour
  • ½ teaspoon each baking powder, baking soda, and fine sea salt
  • 1 cup (8 oz/250 g) unsalted butter, at room temperature
  • 1¾ cups (14 oz/440 g) granulated sugar
  • Finely grated zest of 1 orange
  • 2 large eggs, beaten, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (8 oz/250 g) sour cream, at room temperature
  • 1 pint (8 oz/250 g) blackberries
  • 2 tablespoons firmly packed light brown sugar
  • 1 teaspoon ground cinnamon
Pecan Streusel:
  • ¾ cup (4 oz/125 g) all-purpose flour
  • ⅓ cup (21/2 oz/75 g) firmly packed light brown sugar
  • 6 tablespoons (3 oz/90 g) unsalted butter, at room temperature
  • 1 cup (4 oz/125 g) coarsely chopped pecans
  1. Preheat the oven to 350°F (180°C). Lightly butter a 9-by-13-inch (23-by-33-cm) baking dish. Dust the pan with a little flour, tapping out the excess.
  2. In a bowl, sift together the 2 cups flour, the baking powder, baking soda, and salt. In another bowl, using a handheld mixer on high speed, beat together the butter, granulated sugar, and orange zest until light in color and texture, about 3 minutes. Gradually beat in the eggs, and then the vanilla. Reduce the speed to low and add the flour mixture in 3 additions alternately with the sour cream in 2 additions, beginning and ending with the flour mixture and stopping to scrape down the bowl as needed, beating until smooth.
  3. In a third bowl, combine the blackberries with the brown sugar, cinnamon, and the 1tablespoon flour. Spread half of the batter in the prepared pan. Top with the berry mixture, taking care that no berries touch the sides of the pan. Spread the remaining batter over the berries, smoothing the top.
  4. To make the streusel, in a small bowl, combine the flour, brown sugar, and room temperature butter. Using your fingers, work the ingredients together just until combined. Work in the pecans. Press together into a ball, and then separate with your fingers into coarse crumbs. Sprinkle the streusel evenly over the cake.
  5. Bake until a wooden toothpick inserted in the center of the cake comes out clean, about 45 minutes. Transfer to a wire rack and let cool in the pan for 15 minutes. Cut the cake into squares and serve.


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