Blackberry Almond Coffee Cake
320kcal
Ingredients
For the Batter
- 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
For the Streusel Topping
- 1 cup All-purpose flour
- ½ cup Brown sugar
- ¾ cup Sliced almonds
- ½ cup Unsalted butter chilled and cubed
- 1 teaspoon Cinnamon
Method
How to Make Blackberry Almond Coffee Cake
- 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.
Nutrition
Serving1sliceCalories320kcalCarbohydrates40gProtein5gFat15gSaturated Fat9gPolyunsaturated Fat2gMonounsaturated Fat3gCholesterol50mgSodium200mgPotassium150mgFiber1gSugar20gVitamin A500IUVitamin C3mgCalcium50mgIron1mg