Sour Cream Coffee Cake with Berries and Cinnamon Streusel
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • ½ cup all-purpose flour
  • ½ cup packed brown sugar
  • 1 tsp cinnamon
  • 6 tbsp cold unsalted butter
  • 2½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup sugar
  • 3 eggs
  • 1 cup sour cream
  • 1 tbsp vanilla
  • 1 tsp salt
  • 2 cups berries (blueberries, blackberries, or raspberries)
  1. Preheat over to 350 degrees F. Butter a 9x13 pan and set aside.
  2. Make the streusel: combine the flour, brown sugar, and cinnamon in a bowl. Dice the cold butter, add it to the mixture, and blend with your fingers until crumbly. Set aside.
  3. Make the cake: Sift together the flour, baking powder, baking soda into a bowl, and set aside. In an electric mixer with the paddle attachment, cream the butter and sugar until light and fluffy. Scrape down the bowl. Add the eggs, one at a time, beating well after each and scraping down the bowl as needed. Mix in the sour cream, vanilla, and salt. Add the dry ingredients a third at a time, mixing until just blended. Fold in the berries.
  4. Scrape the batter into the pan and spread it evenly with a spatula. Sprinkle the streusel over the top.
  5. Bake 45-50 minutes, until a tester comes out mostly clean. Cool in the pan in a wire rack. Cut into 12 squares.
Sift the flour well before measuring. The batter will be thick at the end so fold the berries in gently. Stop blending the streusel when it gets crumbly.
Recipe by Sprung At Last at