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!
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!
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!
- 1 1/2 cups all purpose flour plus 1 Tbsp, divided
- 1/2 tsp plus 1/4 tsp baking powder
- 1/2 tsp plus 1/4 tsp baking soda
- 1 1/2 sticks unsalted butter, softened
- 3/4 cup of granulated sugar
- 1 large egg plus 1 egg yolk
- 3/4 cup sour cream
- 1 tsp vanilla extract
- 1 1/4 cups whole blackberries
- 1 1/2 Tbsp fresh rosemary, finely chopped
- 1/2 cup packed light brown sugar
- 1/2 cup chopped pecans
- 1 tsp cinnamon
- Preheat the oven to 325 degrees F. Grease a 9 inch baking pan or spring-form pan.
- Sift together the flour, baking powder and baking soda and set aside.
- Mix together the ingredients for the streusel and set aside.
- Using an electric mixer, cream the butter and sugar until light and fluffy, about 4-5 minutes.
- Add the vanilla and the eggs and mix well. Scrape down after two minutes and mix until well incorporated.
- 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.
- In a bowl, toss the blackberries with the tablespoon of flour.
- Spread half of the batter into the prepared pan.
- Evenly distribute the blackberries over the first layer of batter.
- 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.
- Top with the streusel and place in the oven.
- 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.
- Let the cake cool for at least 30 minutes before slicing. Keep any leftovers covered and at room temperature.