Blackberry Rosemary Butter Coffee Cake

I think you have to be pretty ballsy to call something the best, but ballsy is how I feel about this coffee cake. So I’m confident about labeling it as the best I’ve ever tasted!

Blackberry and Rosemary Butter Coffee Cake

I’m a huge fan of coffee cake and some might say a purist. I actually will only eat it with a cup of coffee and for me it has to have cinnamon in it. So why do I love this coffee cake more than (almost) anything else in the whole wide world? It tastes of pure butter…and there’s not many people who don’t like butter. The original recipe which you can find here has a great story to it, so you should check that out even if you hate coffee cake. For this version I just added blackberries and lots of fresh rosemary, which works great in sweet recipes. It’s totally not just for chicken and lamb!

Blackberry and Rosemary Butter Coffee Cake

Let’s not forget that it has a good amount of sour cream in it too. Between that and the one and a half sticks of butter it’s really, really moist. Have I sold this coffee cake to you yet? Whether you prefer the more traditional coffee cake or you feel like being the awesome person at your next brunch pot luck with this blackberry version, either one of these will make you ditch store bought cake forever!

Blackberry and Rosemary Butter Coffee Cake

 

 

Blackberry Rosemary Butter Coffee Cake
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • 1½ cups all purpose flour plus 1 Tbsp, divided
  • ½ tsp plus ¼ tsp baking powder
  • ½ tsp plus ¼ tsp baking soda
  • 1½ sticks unsalted butter, softened
  • ¾ cup of granulated sugar
  • 1 large egg plus 1 egg yolk
  • ¾ cup sour cream
  • 1 tsp vanilla extract
  • 1¼ cups whole blackberries
  • 1½ Tbsp fresh rosemary, finely chopped
  • For The Streusel Topping:
  • ½ cup packed light brown sugar
  • ½ cup chopped pecans
  • 1 tsp cinnamon
Instructions
  1. Preheat the oven to 325 degrees F. Grease a 9 inch baking pan or spring-form pan.
  2. Sift together the flour, baking powder and baking soda and set aside.
  3. Mix together the ingredients for the streusel and set aside.
  4. Using an electric mixer, cream the butter and sugar until light and fluffy, about 4-5 minutes.
  5. Add the vanilla and the eggs and mix well. Scrape down after two minutes and mix until well incorporated.
  6. Add half of the sour cream and half of the flour. Mix and then add the rest of the sour cream and flour. Add the rosemary and mix through.
  7. In a bowl, toss the blackberries with the tablespoon of flour.
  8. Spread half of the batter into the prepared pan.
  9. Evenly distribute the blackberries over the first layer of batter.
  10. Pour the rest of the batter into the pan and spread out evenly. Don't worry if you squash some berries or move them around, but try to keep them even.
  11. Top with the streusel and place in the oven.
  12. Check the cake after 30 minutes and using a toothpick, look for it to come out of the cake clean with no crumbs or wetness. It may take up to 40-45 minutes depending on your oven.
Notes
Let the cake cool for at least 30 minutes before slicing. Keep any leftovers covered and at room temperature.

 

Comments

  1. Monine says

    Has anybody actually made this? I am making it, and it calls for the flour divided, fine, then it calls for a 1/2 tsp of baking soda + 1/4 tsp of baking soda, and then 1/2 tsp of baking powder + 1/4 tsp of baking powder. What in the hell are we supposed to do? Add 3/4 tsp of each? Never says in the recipe what to do with the other 1/4 tsp!

    • foodnessgracious says

      Add all of the b powder and b soda to the 1 1/2 cups flour. The other tbsp flour is for the blackberries….

Trackbacks

  1. […] Blackberry Rosemary, Lavender and Honey, Pumpkin or Sour Cream Coffee Cake are just a few flavors from the blog. This was my first chocolate version and I  wanted to make sure you could really taste the chocolate. I called it Double Chocolate but it might even be quadruple after adding heaps of cocoa powder, melted chocolate and even more chocolate chips to the batter. I even used a giant double chocolate muffin for the signature “crumb” topping that coffee cake has, this one is definitely a keeper!  […]

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