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.