Sunday, April 21, 2019
Blackberry Streusel Nut Coffee Cake
Blackberry Streusel Nut Coffee Cake
There is just something about coffee cake in the morning, don't you agree? I have made this coffee cake many times but have always made it with blueberries. You can find that recipe here.
However, when I was at the store, they had organic blackberries on sale cheaper than the regular ones. So I thought I would try them in this coffee cake. The result was great.
I love blackberries but don't often use them in baking. However, I love them in pancakes. I drop a few on top of the batter in the pan and yummy! Have you ever tried them in pancakes? You really should sometime.
Recipe Print
Blackberry Streusel Nut Coffee Cake
Ingredients:
- 1 1/2 cups packed brown sugar
- 1 cup coarsely chopped walnuts
- 2 teaspoons ground cinnamon
- 1 8 - ounce carton dairy sour cream
- 1 teaspoon baking soda
- 3/4 cup granulated sugar
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 3 eggs
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 cups fresh or frozen blackberries, thawed
Directions
- Preheat oven to 350 degrees F. For topping, in a small bowl, combine brown sugar, nuts, and cinnamon. Set aside. In another small bowl, stir together sour cream and baking soda. Set aside. Grease a 13x9x2-inch baking pan. Set aside.
- In a large bowl, combine granulated sugar and softened butter; beat with an electric mixer on medium speed until well mixed. Beat in eggs and vanilla until well mixed. Add the flour and baking powder; beat until well mixed. Add the foamy sour cream mixture; beat until well mixed.
- Spread half of the batter into the prepared pan. Sprinkle blackberries over batter. Sprinkle half of the topping over the blackberries. Carefully spread remaining batter over the topping; sprinkle remaining topping over the batter.
- Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Drizzle with Powdered Sugar Icing. Serve warm, or cool on a wire rack.
Powdered Sugar Icing
Ingredients:
½ cup sifted powdered sugar
2 teaspoons milk, plus additional for drizzling consistency
Ingredients:
½ cup sifted powdered sugar
2 teaspoons milk, plus additional for drizzling consistency
The post Blackberry Streusel Nut Coffee Cake first appeared on Eclectic Red Barn.
Subscribe to:
Post Comments
(
Atom
)
I haven't tried them in pancakes before but good idea and I love blackberries. Hands down one of my favorite fruits.
ReplyDeleteSuchot,
DeleteI love blackberries too and always used blueberries on pancakes, but once when I only had blackberries I tried them and that was it - in love.
Thank you so much for stopping by. Hope you have a great week.
Hugs,
Bev
Bev,
ReplyDeleteThese look so good!! Thanks so much for always stopping by and for your sweet comments!!
Hugs,
Debbie
Debbie,
DeleteThank you for your sweet comment on my blackberry streusel coffee cake. It is one of my favorites.
Good luck with your surgery on Monday.
Hugs,
Bev
This looks so good! I haven't really tried cooking with blackberries before, but now I'm going to have to!
ReplyDeleteSaw this post on the You're the Star blog hop.
Dawn,
DeleteI didn't use to use blackberries in cooking but once I started, I love to use them. I hope you like this recipe. I also love them in pancakes.
Hugs,
Bev
I love scones with my coffee!
ReplyDeleteThanks for the valuable information and insights you have so provided here...kona coffee beans
ReplyDeleteThanks for sharing the info, keep up the good work going.... I really enjoyed exploring your site. good resource...kona coffee beans
ReplyDelete