Even with all of the food I ate this holiday weekend, I still managed to bite my way through this coffee cake. Fourth of July was a blur of food, wine and wet pants. The latter being myself losing out to some perfectly aimed water balloons.
I’ve adapted this coffee cake recipe so many times and it never lets me down. The original Sour Cream version is worth checking out. It even comes with a cool story about two people falling in love and eloping, two kids and one food blog later things are just as awesome.
This time it was cherries and blackberries inside the coffee cake. Toasted almonds, brown sugar and a heavy drizzle of white chocolate turned the surface from blah to groovy.There’s two reasons this is the best coffee cake I’ve ever tasted, butter and sour cream! Both of them keep this cake not just ultra-moist but they add boatloads of extra flavor. The butter must be at room temperature, no excuses. But if you forget to bring it out of the fridge, just ding it in the microwave for 10-15 seconds and you should be back on track to make a recipe that might change your whole outlook on coffee cake.
I baked my coffee cake in a 10 inch spring form pan, but you could use an 11 x 13 baking dish or a 9 inch round cake pan. Just adjust the baking time and give it the poke test. Gently poke the top of the cake and if it springs back…get it out and let it cool before going drizzle crazy with some chocolate.
Cherry and Blackberry Coffee Cake
- For The Streusel Topping:
- cup ½ packed light brown sugar
- cup ½ chopped toasted almonds
- 1 tsp cinnamon
- For the cake!
- 1 tablespoon butter
- 1 cups ½ all purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 ½ sticks unsalted butter softened
- cup ¾ of granulated sugar
- 1 large egg plus 1 egg yolk
- cup ¾ sour cream
- 1 tsp vanilla extract
- 1 cup cherries pitted and halved
- 1/2 cup blackberries slightly crushed with a fork
- 3/4 cup white chocolate chips
- Preheat the oven to 325 degrees F. Rub a 10 inch spring form pan with the tablespoon of butter.
- Add all of the streusel ingredients to a small bowl and rub to mix through.
- In a bowl whisk together the flour, baking powder and baking soda.
- In the bowl of a stand mixer, beat the butter with the sugar until light and airy.
- Add the vanilla, egg and egg yolk and beat on high until well combined. Scrape down the bowl with a spatula and mix for a further minute.
- Add half of the sour cream and half of the flour mix to the butter mixture.
- Beat on low until the flour gets mixed in and then on high for about 1 1/2 minutes.
- Add the remaining flour and sour cream and mix for a further 3-4 minutes.
- Scrape half of the batter into the prepared pan and spread it out evenly.
- Scatter half of the cherries and all of the blackberries over the coffee cake batter.
- Sprinkle half of the streusel topping over the fruit.
- Add the rest of the batter and spread out lightly to cover the first layer.
- Add the rest of the cherries to the top of the batter along with the remaining streusel mixture.
- Place the pan on a baking tray and bake for 45 minutes or until the surface springs back when lightly poked with a finger.
- Once the cake is cool, melt the chocolate in the microwave and drizzle over the coffee cake.