This Cinnamon Blackberry Coffee Cake is a delightful treat, perfect for any time of day. You’ll love the tender cake, juicy blackberries, and sweet cinnamon swirl. It’s a fantastic addition to your collection of berry cake recipes.
Key Ingredients & Substitutions:
- All-Purpose Flour: You can use a gluten-free all-purpose blend if you prefer.
- Blackberries: Fresh or frozen work well. Other berries like raspberries or blueberries are great too.
- Sour Cream: Greek yogurt or buttermilk can be substituted for a similar tang and moisture.
- Cinnamon: Essential for that classic coffee cake flavor.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup fresh or frozen blackberries
For the Cinnamon Swirl:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
For the Crumb Topping:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- 2 tablespoons cold unsalted butter, cut into small pieces
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 8
- Calories per serving: 320
- Tools: 8×8 inch baking pan, mixing bowls, whisk, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 375°F (190°C). Grease and flour an 8×8 inch baking pan, or line it with parchment paper for easy removal. This ensures your berry cake releases cleanly.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside. This preliminary step is crucial for an evenly mixed batter.
3. Cream Wet Ingredients
In a large bowl, cream together the softened butter and ¾ cup granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
4. Combine Wet and Dry
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream. Mix until just combined; do not overmix. Gently fold in the blackberries last.
5. Assemble Cinnamon Swirl
In a small bowl, combine ¼ cup granulated sugar and 1 tablespoon cinnamon for the swirl. Spoon half of the cake batter into your prepared pan, spreading it evenly. Sprinkle half of the cinnamon sugar mixture over this layer.
6. Add Remaining Batter and Swirl
Spoon the remaining cake batter over the cinnamon sugar layer, spreading it gently. Sprinkle the rest of the cinnamon sugar mixture on top. Use a knife or skewer to gently swirl the cinnamon into the batter.
7. Make the Crumb Topping
In a small bowl, combine ½ cup flour and ¼ cup granulated sugar. Cut in the cold butter using your fingertips or a pastry blender until coarse crumbs form. Sprinkle this evenly over the top of the cake batter.
8. Bake Your Coffee Cake
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let it cool in the pan for at least 10 minutes before slicing.
Variation Ideas:
- Lemon Zest: Add 1 tablespoon of lemon zest to the cake batter for a brighter flavor.
- Nutty Topping: Mix chopped pecans or walnuts into the crumb topping for extra crunch.
- Different Berries: Experiment with raspberries, blueberries, or a mix of berries to create other delightful berry cake recipes.
- Glaze: Drizzle a simple powdered sugar glaze over the cooled cake for added sweetness.
Storage Instructions:
Store leftover Cinnamon Blackberry Coffee Cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to 5 days. Reheat individual slices briefly in the microwave for a warm, fresh taste.
Frequently Asked Questions:
Can I use frozen blackberries?
Yes, you can use frozen blackberries directly from the freezer. Do not thaw them first.
How do I prevent the berries from sinking?
Toss your berries lightly in a tablespoon of flour before adding them to the batter. This helps them stay suspended.
Can I make this cake ahead of time?
You can bake the cake a day in advance and store it at room temperature. It’s delicious the next day.
What if I don’t have sour cream?
You can substitute plain Greek yogurt or buttermilk for sour cream. Both will add similar moisture and tang to your berry cake.
Can this recipe be doubled?
Yes, you can double the recipe and bake it in a 9×13 inch pan. Adjust the baking time as needed; it might take a bit longer.
Is this suitable for breakfast?
Absolutely! This coffee cake is perfect for breakfast, brunch, or an afternoon treat.