Blackberry Streusel Coffee Cake

Recipe:

Ingredient Notes:

• Blackberries: Fresh blackberries are ideal for this cake. However, out of season, frozen ones work perfectly too. Just be sure to thaw them completely before using to prevent excess moisture from affecting the batter.
  • Flavor Variations: This cake is wonderfully versatile! Feel free to swap out the blackberries for other berries or fruits like raspberries, blackcurrants, blueberries, fresh strawberries, pitted sour cherries, or even sliced plums, apricots, or peaches. Each will give you a unique flavor profile.
• Butter: Use unsalted butter with at least 72% fat content. It’s crucial that your butter is at room temperature and softened, but not melted. This allows it to cream properly with the sugar, creating a light and airy batter.
• Eggs: The recipe calls for medium-sized eggs, which are typically around 55 grams each. For the best batter consistency, ensure your eggs are at room temperature before mixing.
• Flour: Use regular all-purpose flour with a protein content of about 10%. Another good option is cake flour with about 8-9% protein content. Strong bread flour isn’t the best choice for this recipe as it can result in a tougher cake.
• Sugar: Standard white granulated sugar is all you need here. If you have fine granulated sugar, it’s even better, as the crystals will dissolve more quickly and evenly into the batter.
• Rolled Oats: These are used in the streusel to give it a more distinct and appealing texture. Use fine oat flakes (sometimes labeled “quick oats,” but not instant). Larger, thicker oats can be a bit too tough for the streusel in this recipe.

Let’s start cooking.

Make the streusel. In a bowl, combine flour, rolled oats, sugar, and cold butter. Rub the mixture together until it forms coarse crumbs. I use a stand mixer with a flexible attachment to do this. A food processor also works well.

Place the streusel in the refrigerator.

Cream the softened butter with sugar. It’s normal for the sugar not to dissolve completely.

Add the eggs one at a time, beating continuously and mixing well after each addition. Then, add the salt and flour, which has been sifted with baking powder. Mix until a smooth cake batter forms.

Transfer the batter to a greased baking pan. Place the blackberries on top and press them lightly into the batter.

Sprinkle the streusel on top.

Bake in a preheated oven at 180°C (355°F) for about 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.

Remove the finished cake from the pan and cool it completely on a rack.

Slice, serve and enjoy!

This Blackberry Streusel Coffee Cake recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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