Blackberry Coffee Cake with Pecan Streusel

Blackberry Coffee Cake with Pecan Streusel is rated 5.0 out of 5 by 2.
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Prep Time: 45 minutes
Cook Time: 45 minutes
Servings: 12

A moist, streusel-topped coffee cake is the perfect canvas for fresh blackberries, creating a quintessential midsummer breakfast treat.  

Ingredients:

  • 2 cups plus 1 Tbs. all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. fine sea salt
  • 16 Tbs. (2 sticks) unsalted butter, at room temperature
  • 1 3/4 cups granulated sugar
  • Finely grated zest of 1 orange
  • 2 eggs, beaten, at room temperature
  • 1 tsp. vanilla extract
  • 1 cup sour cream, at room temperature
  • 1 pint blackberries
  • 2 Tbs. firmly packed light brown sugar
  • 1 tsp. ground cinnamon

For the pecan streusel:

  • 3/4 cup all-purpose flour
  • 1/3 cup firmly packed light brown sugar
  • 6 Tbs. (3/4 stick) unsalted butter, at room temperature
  • 1 cup coarsely chopped pecans

Directions:

Preheat an oven to 350°F. Lightly butter a 9-by-13-inch baking dish. Dust the pan with a little flour, tapping out the excess.

In a bowl, sift together the 2 cups flour, the baking powder, baking soda and salt. In another bowl, using a handheld mixer, beat together the butter, granulated sugar and orange zest on high speed until light in color and texture, about 3 minutes. Gradually beat in the eggs and then the vanilla. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the sour cream and beginning and ending with the flour, beating until smooth. Stop the mixer and scrape down the sides of the bowl as needed.

In another bowl, combine the blackberries, brown sugar, cinnamon and the 1 Tbs. flour. Spread half of the batter in the prepared pan. Top with the berry mixture, taking care that no berries touch the sides of the pan. Spread the remaining batter over the berries, smoothing the top.

To make the streusel, in a small bowl, combine the flour, brown sugar and butter. Using your fingers, work the ingredients together until just combined, then work in the pecans. Press the mixture together into a ball and then separate it with your fingers into coarse crumbs. Sprinkle the streusel evenly over the cake.

Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes. Cut the cake into squares and serve. Serves 12.

Adapted from Williams-Sonoma Breakfast Comforts, by Rick Rodgers (Weldon Owen, 2011).

Rated 5 out of 5 by from Best Coffee Cake Recipe That I Have Found This cake comes together pretty quickly. It is incredibly easy and so fantastic! The hint of orange zest is perfect. The 2 sticks of butter and sour cream make this the most moist coffee cake I have ever tried. The flavor is great. Based on the other review, I added extra berries. However, I have a feeling that is what caused my cake to need extra cooking time for the center to firm up. So next time I will keep it at 1 pint. I did end up putting foil around the edges to keep the streusel from over browning. My only critique is that the streusel could use a bit of salt. It is a bit flat as is. Additionally, I do recommend greasing and flouring the pan (even if non-stick), as this cake tends to hold on to the pan making the release rather dicey. Overall though, this is now my go-to coffee cake. It's incredible! I can't wait to try it with other berries, as well. Highly recommended.
Date published: 2014-02-17
Rated 5 out of 5 by from Breakfast or Dessert?? I made this for a work breakfast and combined it with berries and yoghurt. It was a crowd favorite. The orange zest is the key and compliments the blackberries. Although there were 3 steps, they are all very easy. I used 2 pints of blackberries which allowed for berry in every bite. I also omitted the pecans to avoid allergy issues. It is on the sweeter side of a coffee cake with the streusel and could also be used for a dessert.
Date published: 2012-09-20
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