Very Berry Crumble Coffee Cake

Name: Very Berry Crumble Coffee Cake
Prep time: 20 min
Cook time: 50 min
Total time: 50 min
Ingredients: ¾ cups Brown Sugar; ½ cup All-Purpose Flour; ¼ tsp. Salt; ¾ cups Almonds (pecans or walnuts, rough chopped); 3 T Unsalted Butter (room temperature); ½ tsp. Salt; ½ tsp. Baking Soda; 2 tsp. Baking Powder; 2½ cups Cake Flour; 1½ Stick Unsalted Butter (room temperature); 1½ cups Granulated Sugar; 3 Eggs; 2 tsp. Vanilla; 1¼ cup Plain Greek Yogurt; 3 cups Berries (strawberries, blackberries blueberries or raspberries, fresh washed and hulled or frozen thawed)

In this day and age, coffee cakes are often overlooked as an addition to a brunch menu. Upstaged by bars, muffins and donuts. That is too bad, because to me this is the very best coffee cake. Kinda old school, something you would find at a good diner bakery case. It has a moist cake, a crumbly topping, and isn't too sweet. When cut into squares, it reveals all the berry goodness in the center. It is perfect for serving with your brunch, with a cup of coffee, or maybe with another Bellini!

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 50 mins

Cooling Time 20 mins

Total Time 50 mins

Ingredients

Crumble:

¾ cups Brown Sugar
½ cup All-Purpose Flour
¼ tsp. Salt
¾ cups Almonds pecans or walnuts, rough chopped
3 T Unsalted Butter room temperature

Cake:

½ tsp. Salt
½ tsp. Baking Soda
2 tsp. Baking Powder
2½ cups Cake Flour
1½ Stick Unsalted Butter room temperature
1½ cups Granulated Sugar
3 Eggs
2 tsp. Vanilla
1¼ cup Plain Greek Yogurt
3 cups Berries strawberries, blackberries blueberries or raspberries, fresh washed and hulled or frozen thawed

Instructions

Preheat oven to 350° F.
Crumble: using your fingers or a spoon and in a small bowl, mix the brown sugar, all-purpose flour, salt, nuts and butter until it comes together into a crumbly mixture.
Cake: in another small bowl, sift the, salt, baking powder, baking soda and cake flour. Set aside.
In a bowl of your mixer, with the paddle over medium-high speed, cream together the butter and sugar until light and fluffy, about 3-4 minutes. Scrape the side of the bowl.
Lower the mixer speed to medium and add the eggs one at a time. Scrape the sides of the bowl after each egg.
Add in the vanilla and yogurt and mix until incorporated.
Slowly add the flour mixture mix until combined. Batter will be very dense.
Spoon half the batter into a 9×13-inch baking pan and spread it out evenly.
Sprinkle the berries all over the batter.
Then, sprinkle half the crumble over the berries
Then top with remaining batter, carefully spreading the batter over the berries to cover it. Top with remaining crumble topping.
Bake at 350° F for 45-50 minutes, or until golden brown.
Cool the cake for 20 minutes. Cut into squares and serve warm or room temperature.

Notes

TIPS & TRICKS

– I prefer to use frozen berries when fresh berries aren’t in season or don’t look that good.

– You can also prepare this cake in an angel food pan for a totally different look. Follow the above instruction, except increase the baking time to 50-55 minutes.