As the soft glow of the late afternoon sun streams into my kitchen, it casts a warm light over my mixing bowls, hinting at the delicious creation to come. The idea for this Blackberry Almond Coffee Cake sparked during one of my leisurely weekend mornings when I had more fresh blackberries than I knew what to do with. The balance of flavor in this cake is simply enchanting—the rich essence of almond combined with the tartness of juicy blackberries creates something truly special.
Picture this: a perfectly golden cake topped with an irresistible crumbly almond streusel, each slice offering a tender, moist crumb that leaves you yearning for just one more piece. This recipe is more than just a treat; it’s an experience that brings people together—ideal for coffee mornings with friends or a comforting dessert after a week of fast food takeout. With minimal prep and a delightful payoff, you’ll find this Blackberry Almond Coffee Cake quickly becomes a staple in your baking repertoire, brightening up any occasion. Let’s whip up this gem and elevate our home-cooked moments!
Why You'll Love This Blackberry Almond Coffee Cake
- This recipe is incredibly easy to make, allowing you to whip up a delicious cake even on a busy day.
- The flavor combination of almond and blackberry is truly delightful, creating a unique taste experience that will impress your family and friends.
- Its versatility means it’s perfect for any occasion, whether as a breakfast treat, an afternoon snack, or a delightful dessert.
- With its beautiful golden top and crumbly almond streusel, this cake is not only delicious but also visually stunning, sure to catch the eyes of your guests.
Blackberry Almond Coffee Cake Ingredients
Dive into the delightful details of this scrumptious Blackberry Almond Coffee Cake!
For the Batter
- All-purpose flour – serves as the foundation, giving the cake its structure.
- Baking powder – helps the cake rise to achieve that perfect fluffiness.
- Baking soda – enhances the cake’s leavening for a light texture.
- Salt – balances the sweetness and enhances all flavors.
- Unsalted butter – creates a rich and moist crumb; ensure it’s softened for easy mixing.
- Granulated sugar – sweetens the cake and contributes to its lovely golden color.
- Large eggs – bind ingredients together while adding moisture.
- Almond extract – infuses the cake with a warm, nutty flavor that complements the blackberries beautifully.
- Vanilla extract – enhances the overall flavor profile with a hint of warmth.
- Buttermilk – adds moisture and a subtle tang, but feel free to substitute with milk and vinegar if needed.
- Fresh blackberries – provide bursts of juicy tartness; frozen blackberries work just as well!
For the Streusel Topping
- All-purpose flour – creates the crumbly texture of the streusel.
- Brown sugar – adds a touch of caramel-like sweetness and moisture.
- Sliced almonds – lend a delightful crunch and nutty flavor to the topping.
- Unsalted butter – chilled and cubed, keeps the streusel crumbly and rich.
- Cinnamon – elevates the flavor with a warm, aromatic spice.
This Blackberry Almond Coffee Cake will surely become a favorite in your home. Happy baking!
How to Make Blackberry Almond Coffee Cake
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Preheat your oven to 350°F (175°C). Greasing and flouring a 9-inch round cake pan or lining it with parchment paper will ensure a beautifully baked cake that releases easily.
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Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. This step is crucial for creating a perfectly fluffy texture, so make sure everything is well combined!
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Cream the softened butter with granulated sugar in a large bowl until the mixture is light and fluffy, about 2–3 minutes. This action incorporates air, leading to a delightful rise in your cake.
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Add the eggs, almond extract, and vanilla extract into the butter mixture, beating well to combine. The addition of these ingredients introduces a lovely flavor that complements the blackberries beautifully.
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Combine the dry ingredients with the wet ingredients, alternating with buttermilk. Mix until just combined. Gentle folding in the blackberries at the end keeps their lovely shape and juice intact.
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Prepare the streusel topping by combining flour, brown sugar, sliced almonds, cold butter, and cinnamon in a small bowl. Mixing it until crumbly adds a delicious crunch to every bite!
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Pour the cake batter into the prepared pan and smooth the top with a spatula. This ensures the cake bakes evenly for a perfect texture.
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Sprinkle the almond streusel evenly over the top of the batter, adding a delightful contrast to the moist interior when baked.
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Bake in the preheated oven for 40–45 minutes, checking for doneness with a toothpick inserted into the center. It should come out clean, and the top should be a lovely golden brown.
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Cool the cake in the pan for about 10 minutes, then transfer to a wire rack to cool completely. This step is vital for achieving the best texture before cutting into it.
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Slice and serve warm or at room temperature. Enjoy the fruits of your labor with family or friends; it’s sure to be a crowd-pleaser!
Optional: Serve with a dollop of whipped cream for an extra treat.
Exact quantities are listed in the recipe card below.
What to Serve with Blackberry Almond Coffee Cake?
As you savor each bite of this delightful cake, let’s explore the perfect companions to create a captivating meal experience.
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Fresh Fruit Salad: A burst of seasonal fruits adds brightness, enhancing the cake’s berry flavors with refreshing sweetness.
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Whipped Cream: Light and creamy, it elevates the cake’s texture while providing a luscious contrast to the crumbly topping.
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Coffee or Espresso: The rich, bold flavors of coffee harmonize beautifully with the almond and blackberry, making each bite even more enjoyable.
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Chocolate Ganache: Drizzling a silky chocolate ganache on top adds a decadent twist, balancing the sweetness of the cake with a rich, dark flavor.
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Savory Cheese Platter: Incorporate mild cheeses like Brie or goat cheese to offset the sweetness, providing delightful flavor contrasts and elevating your coffee cake to new heights.
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Iced Tea with Mint: A refreshing mint tea serves as a bright, invigorating counterpoint, perfectly complementing the cake without overwhelming its delicate flavors.
Each pairing brings a unique spin to your coffee cake experience, creating opportunities for enjoyment and connection with loved ones.
Blackberry Almond Coffee Cake Variations
Feel free to let your creativity shine and make this recipe your own with these delightful tweaks!
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a cake that everyone can enjoy.
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Nut-Free: Replace the almonds with sunflower seeds in the streusel for a nut-free version that’s still deliciously crunchy.
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Sweetener Swap: Use honey or maple syrup instead of granulated sugar for a natural sweetness that adds complexity.
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Fruity Variations: Swap blackberries for blueberries or raspberries; each fruit brings a unique twist to the flavor star.
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Coconut Flakes: Add unsweetened shredded coconut to the batter or topping for a tropical twist and a delightful texture.
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Lemon Zest: Incorporating a tablespoon of lemon zest into the batter brightens the flavor, complementing the blackberries beautifully.
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Spicy Touch: Mix in a pinch of nutmeg or ginger for subtle warmth that enhances the overall flavor profile.
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Coffee Infusion: For an added kick, mix in a tablespoon of instant coffee granules into the batter for a coffee lover’s delight.
Explore these variations to make your Blackberry Almond Coffee Cake truly one of a kind!
How to Store and Freeze Blackberry Almond Coffee Cake
Room Temperature: Keep the cake covered with a cake dome or plastic wrap for up to 3 days to preserve its freshness and prevent drying out.
Fridge: For extended freshness, store the Blackberry Almond Coffee Cake in an airtight container in the fridge for up to 5 days. Allow to come to room temperature before serving for the best flavor.
Freezer: To freeze, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. The cake can be stored for up to 3 months.
Reheating: When ready to enjoy, thaw at room temperature or reheat slices in the microwave for about 10-15 seconds until warm.
Make Ahead Options
These Blackberry Almond Coffee Cake is perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the batter up to 24 hours in advance and refrigerate it, ensuring it stays fresh and ready for baking when you’re pressed for time. Just be sure to cover it tightly with plastic wrap to maintain its moisture. For the streusel topping, you can mix the dry ingredients and store them in an airtight container for up to 3 days. When you’re ready to enjoy your cake, simply fold in the blackberries and sprinkle the topping before baking. This way, you’ll have a homemade treat with minimal effort that remains just as delicious!
Chef's Helpful Tips
- When making the Blackberry Almond Coffee Cake, ensure your butter is softened at room temperature for easier blending with sugar, which creates a light and fluffy texture.
- Be sure to gently fold in the blackberries at the end to preserve their shape and prevent them from breaking apart in the batter.
- Keep an eye on your baking time and start checking for doneness at the lower end of the 40-45 minute range to avoid overbaking.
- For optimal results, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack, allowing it to set and maintain its structure.
Blackberry Almond Coffee Cake Recipe FAQs
How do I choose ripe blackberries for this recipe?
Absolutely! When selecting blackberries, look for plump, firm berries with a deep, rich color, preferably a lustrous black. Avoid any that have dark spots all over or feel overly soft—these are often overripe. If you’re buying frozen blackberries, make sure there are no ice crystals, as this could indicate thawing and refreezing.
How should I store leftover Blackberry Almond Coffee Cake?
Very! To keep your cake fresh, cover it with a cake dome or wrap it in plastic wrap. It will last at room temperature for about 3 days. If you’d like it to stay fresh longer, transferring it to an airtight container and storing it in the fridge will stretch its life to about 5 days. Just remember to allow it to reach room temperature before serving for that fresh-baked taste!
Can I freeze Blackberry Almond Coffee Cake?
Absolutely! To properly freeze your cake, let it cool completely first. Then, wrap individual slices tightly in plastic wrap, ensuring no air gets in. Place the wrapped slices in a freezer-safe bag, labeling with the date. You can enjoy this delightful treat for up to 3 months in the freezer. When you’re ready to savor it, simply thaw at room temperature or reheat slices in the microwave for about 10–15 seconds until warm.
What should I do if my cake turns out dry?
Don’t worry, this is a common baking hiccup! If your cake seems dry, it could be due to overmixing or overbaking. For next time, mix until just combined and start checking for doneness at the lower end of the baking time. If your cake is already baked, consider drizzling a simple syrup over it or serving it with a dollop of whipped cream to add moisture.
Are there any dietary considerations I should be aware of when making this cake?
Certainly! If you or your guests have nut allergies, be cautious with the almond extract and sliced almonds in this recipe. For a nut-free version, simply omit these ingredients and possibly substitute with more vanilla extract for flavor. If you’re making this cake for someone with lactose intolerance, using a dairy-free butter and a non-dairy milk substitute like almond milk can create a delightful alternative without sacrificing taste.
Blackberry Almond Coffee Cake
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter softened
- 1 cup Granulated sugar
- 3 large Large eggs
- 1 teaspoon Almond extract
- 1 teaspoon Vanilla extract
- 1 cup Buttermilk
- 2 cups Fresh blackberries
- 1 cup All-purpose flour
- ½ cup Brown sugar
- ¾ cup Sliced almonds
- ½ cup Unsalted butter chilled and cubed
- 1 teaspoon Cinnamon
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- Cream the softened butter with granulated sugar in a large bowl until light and fluffy.
- Add the eggs, almond extract, and vanilla extract into the butter mixture, beating well.
- Combine the dry ingredients with the wet ingredients, alternating with buttermilk.
- Prepare the streusel topping by combining flour, brown sugar, sliced almonds, cold butter, and cinnamon.
- Pour the cake batter into the prepared pan and smooth the top with a spatula.
- Sprinkle the almond streusel evenly over the top of the batter.
- Bake in the preheated oven for 40–45 minutes, checking for doneness with a toothpick.
- Cool the cake in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve warm or at room temperature.
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