Wanna know what I love about weekend breakfasts? You can totally start your day off with dessert, and you get to call it "breakfast". I mean, let's be honest - goodies like coffee cakes, cinnamon rolls, pancakes, waffles and french toast are really just glorified desserts, masquarading as "breakfast", am I right? Even if you make healthier versions of the above, you still get to cover them in butter, sugar, and syrup, right?... which is why I love weekend breakfasts :)
Anyway, this mixed berry sour cream coffee cake is a new favorite! The sour cream cake is moist and flavorful, the mixed berries add the perfect tartness and flavor, and the lemony crumb topping adds sweetness and crunch... such a delish mix! I hope you give it a try!
Mixed Berry Sour Cream Coffee Cake
For the crumb topping:
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- zest of 1/2 lemon
- 4 Tbsp. butter, melted and cooled slightly
For the cake:
- 1 3/4 cups all-purpose flour
- 1 cup sugar
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 3 eggs
- 1 cup sour cream (light is fine)
- 1 tsp. vanilla extract
- 2 cups fresh berries (I like raspberries + blackberries)
Preheat oven to 350 degrees. Lightly grease a 10 inch springform pan. To make the crumb topping, combine the flour, sugar, and lemon zest in a small bowl. Add the slightly cooled melted butter, and stir with a fork until the mixture is crumbly. Set aside.
To make the cake, combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk to blend. In another bowl, whisk together the eggs, sour cream, and vanilla until well blended. Make a well in the center fo the flour mixture, and add the liquid ingredients. Fold together gently until evenly mixed, being careful not to over mix. Spread the batter into the prepared pan in an even layer.
Dot the top of the batter with the berries, and sprinkle the crumb topping evenly over the berries.
Bake until the topping is golden brown, and a toothpick inserted into the center of the cake comes out clean, about 38-40 minutes. Transfer the pan to a wire rack, and let cool for 20 minutes. Remove the sides of the springform pan, and cut into wedges. Serve warm or at room temperature. Enjoy!
*Recipe adapted from Annie's Eats