Mixed Berry Coffee Cake Recipe with Streusel Topping

Description

Bright, berry-packed coffee cake with a buttery crumb and a cinnamon-scented streusel. Fresh berries add bursts of tartness and color while the streusel provides a crisp, sweet topping that contrasts with the soft, tender cake beneath. This recipe is straightforward to make and keeps well when stored properly, making it a perfect make-ahead option for breakfasts or casual gatherings.

Ingredients

Streusel

• 3/4 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, melted

Cake

• 1 1/2 cups all-purpose flour
• 1 teaspoon aluminum-free baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 1 large egg plus 1 egg yolk, at room temperature
• 2/3 cup plain Greek yogurt, at room temperature
• 1/3 cup buttermilk, at room temperature
• 1/4 cup blackberry preserves or jam
• 1 1/2 cups fresh berries (a mix of raspberries, blackberries, and blueberries recommended)

Instructions

1. Preheat the oven to 350°F (175°C). Prepare an 8-inch square baking pan by coating it with nonstick spray and lightly dusting with flour or lining it with parchment paper for easy removal.
2. Make the streusel: In a medium bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, and salt. Stir in the melted butter with a fork until the mixture becomes crumbly and evenly moistened. Place the streusel in the freezer to keep it chilled until ready to use.
3. Make the cake batter: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. In a stand mixer or large bowl, beat the room-temperature butter with the sugar and vanilla at medium speed until light and fluffy. Add the whole egg and then the yolk, beating after each addition until well combined.
4. Combine the wet and dry: In a small bowl, whisk together the Greek yogurt and buttermilk. Reduce the mixer speed to low and add the dry flour mixture in three additions, alternating with the yogurt mixture. Begin and end with the dry ingredients and mix just until incorporated. Avoid overmixing to keep the cake tender.
5. Assemble the cake: Spoon the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Drop spoonfuls of blackberry preserves over the batter and gently spread them into a thin layer. Scatter the fresh berries over the jam layer, pressing them in gently so they sink slightly. Evenly sprinkle the chilled streusel over the berries.
6. Bake: Place the pan in the preheated oven and bake for about 60 minutes, or until the top is golden, the center springs back to the touch, and a toothpick inserted into the center comes out clean. Start checking at around 50 minutes; bake time can vary depending on berry moisture.
7. Cool and serve: Allow the cake to cool in the pan on a wire rack for at least one hour before slicing. Dust with powdered sugar if desired and serve slices warm or at room temperature.
8. Storage and reheating: Store leftovers covered in the refrigerator. Reheat slices in a 325°F (160°C) oven for about 10 minutes, or gently warm individual pieces in a toaster oven or microwave for a short time.

Notes

Berry selection: A mix of raspberries, blackberries, and blueberries provides contrast in flavor and texture, but you can use whatever fresh berries you have on hand. If using particularly juicy berries, blot them lightly with paper towel to reduce excess moisture.

Make-ahead tips: Streusel can be prepared and frozen up to a week in advance. The assembled, unbaked cake can be chilled briefly while the oven preheats to keep the streusel firm and ensure a crisper topping.

Serving suggestions: This coffee cake pairs beautifully with brewed coffee, a latte, or a pot of tea. For a brunch spread, serve alongside yogurt, fresh fruit, and a simple frittata or egg dish.