Summer Berries Coffee Cake

Sometimes I crave something sweet, but light. Soft and fluffy with a bit of crunch. This cake has it all. It’s also a great and quick dessert to make when hosting and will look amazing on your dessert table.

Summer Berries Coffee Cake

by Sakina | April 2019

Prep time: 20 minutes

Cook time: 40 minutes

Inactive time: 0 minutes

Total time: 60 minutes

Servings: 9-12

Ingredients:

Cake

¼ cup butter at room temperature *

¾ cup sugar

1 egg *

1 teaspoon vanilla extract or 2 teaspoons vanilla sugar

1 ½ cups flour

2 teaspoons baking powder

1 teaspoon salt

⅔ cup buttermilk *

½ cup sliced strawberries *

½ cup raspberries *

½ cup blueberries *

1 lemon zest * Crunchy Almond Topping

½ cup flour

½ cup butter at room temperature *

½ cup sliced almonds

Instructions:

Preheat oven to 350 F degrees. Grease a 9-inch baking pan.

Cream butter in a bowl, add sugar, vanilla and egg and whisk until well mixed. The mixture should be a light yellow (almost white) and the sugar dissolved.

Mix dry ingredients (flour, baking powder, and salt) together in a separate bowl.

Combine flour mixture into butter mixture slowly only adding more when it is fully mixed in.

Add the buttermilk and stir until combined. Do not over mix.

Pour the batter into the baking pan. Smooth the top with a spatula.

Arrange the berries on top of the batter and sprinkle lemon zest.

For the Crunchy Almond Topping: Mix flour, vanilla sugar, butter and nuts together in a bowl using your hands to get a crumbly mix.

Sprinkle evenly over berries. See note.

Bake for 35 mins-40 mins or until a toothpick inserted comes out clean. See note.

Notes:

Depending on how thick your cake is (based on the pan you use), you might need less crunchy topping.

If your cake is not done but your crunchy topping could get burned if baked longer, place a piece of aluminum foil over it to protect it.

Denotes items that we prefer to be organic. Read more about it here: Items to buy organic when grocery shopping.