Blackberry Sour Cream Coffee Cake
Servings 8
Equipment
- 9-inch Springform Cake Pan
Ingredients
Almond Crumb Topping:
- ½ cup flour
- ⅓ cup sugar
- ½ tsp lime zest
- 4 tbsp unsalted butter melted and cooled slightly
- ½ cup sliced almonds
Blackberry Cake:
- 1 ¾ cups flour
- 1 cup sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 3 eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 cups fresh blackberries
Instructions
- Preheat the oven to 350 degrees. Coat a 9-inch springform pan with cooking spray.
- Make the crumb topping by combining the flour, sugar, and lime zest; drizzle with cooled melted butter and mix with a fork until crumbly.
- Add the almonds and mix until well combined. Set aside.
- Make the cake by combining the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl; mix until well combined.
- Whisk together the eggs, sour cream, and vanilla in a separate bowl until well combined.
- Make a well in the center of the flour mixture and pour in the egg mixture.
- Fold together gently until evenly combined and no streaks remain, being careful not to over-mix.
- Gently fold the blackberries into the mixture. Pour evenly into the prepared cake pan.
- Sprinkle the crumb mixture over the top evenly.
- Place into the oven and bake for 40-50 minutes, or until a tester inserted in the center of the cake comes out clean.
- Remove from the oven and place on a wire rack to cool for 20 minutes.
- Slice and serve. Enjoy!