Berry streusel coffee cake
When it was one of my closest friend’s last day at work, I knew I had to make something extra special for her. I’d had my eye on this cake for quite a while as it looked absolutely spectacular, and the bit of extra effort that it takes to make the streusel is more than worth it. One interesting random thing that I learned in the process of telling people about this cake was that a coffee cake in Australia actually means a coffee flavoured cake. So I technically can’t refer to this cake as a coffee cake here, but you know what I’m talking about my fellow Americans.
This cake is a bit more special than just your everyday baking and should be made for someone who means a lot to you. People would also probably love you if you brought it to a brunch party!
Berry streusel coffee cake (adapted from Sally’s Baking Addiction)
- 3 tablespoons (35 grams) unsalted butter, cold
- 1/4 cup granulated sugar
- 1/4 cup flour
- 1/2 cup slivered almonds
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup (1/2 stick or 55 grams) unsalted butter, softened to room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1.5-2 cups fresh or frozen berries – raspberries are great, but I just had frozen mixed berries. Obviously fresh is better but in Australia frozen is just more practical if you don’t want to spend 10+ dollars on fresh. Blueberries/blackberries/raspberries work better than strawberries here if you are doing fresh. Frozen strawberries along with other frozen berries would be fine.
- 1 cup dark chocolate chips – this is optional and as my friend wasn’t eating chocolate I couldn’t add them, but it would make a fantastic addition. If you are using chocolate just use 1.5 cups of the berries
- Preheat oven to 180 C / 350F. Spray a square pan with nonstick spray. Set aside.
- Make the streusel first by gently mashing up the cold butter in a small bowl. Add 1/4 cup all-purpose flour and 1/4 cup sugar and mix around with a fork. You want it to be chunky and crumbly. Add the almonds and feel free to mash it up more with your hands. Set aside.
- In a large bowl, cream the butter and sugar and then add the egg and vanilla extract. Add the salt and baking powder, and then add half the flour. Then add half the milk, the remaining flour, and the remaining milk. Stir until it’s smooth, folding in the flour carefully. Once it’s smooth, stop mixing.
- Spread half of the batter into the prepared baking pan. Layer with half of the streusel, then most of the berries and chocolate chips if you are using them. Repeat with the rest of the batter and the streusel. Top with remaining berries and chocolate chips. If you want, swirl it around a little before putting it in the oven.
- Bake for 45-50 minutes. Check it about halfway through and if it’s browning too fast cover with some aluminum foil. The cake is done when a toothpick inserted in the middle comes out clean. It’s best enjoyed on the same day but will stay fresh if you store it in an airtight container for a few days.
Making the streusel – butter and dry ingredients
Finished streusel with flaked almonds added and the frozen berries
Then layer rest of the batter on top, followed by some of the remaining streusel and berries
This cake was so buttery and amazing due to the streusel layer. It would taste even better with chocolate chips I think, but the berries alone were amazing. The best part about this is because it has berries in it, you could totally have it for breakfast with some fruit and it could be like one of those advertisements that states “part of this nutritious breakfast”! It’s great for a special occasion brunch!