Mixed Berry Sour Cream Coffee Cake

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Slice into this delicious Mixed Berry Sour Cream Coffee Cake, perfect for a weekend brunch or a mid-day treat. This is a recipe you will want to keep track of, make for special occasions, and share with everyone.

Prep Time20

Cook Time40

Total Time1

Course: Breakfast, Brunch, Dessert

Cuisine: American

Servings: slices

Calories: 429kcal

Author: Cynthia Christensen

Equipment

9 inch cake pan or ⬇️
Square baking pan

Ingredients

Streusel topping

1 cup flour
¾ cup brown sugar
1 ½ teaspoon cinnamon
pinch kosher salt
6 tablespoons butter cold and cubed

Dry Ingredients

2 ½ cups all purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 cup berries whole raspberries, blueberries, and blackberries are best

Wet Ingredients

8 tablespoons unsalted butter softened
½ cup granulated sugar
2 large eggs room temperature
1 teaspoon vanilla extract or paste
1 ¼ cups sour cream room temperature

Drizzle

½ cup powdered sugar
1 to 2 tablespoons milk
Tiny pinch of salt

US Customary - Metric

Instructions

Preheat oven to 350°F and if you want to fully remove your cake from the pan after baking, line with parchment paper (see notes for instructions)

Make streusel

Combine flour, brown sugar, cinnamon, and salt in a small bowl; add 6 tablespoons cold, cubed butter and mix together with your fingers or a fork until mixture is crumbly. Set aside in the refrigerator until needed.

Make cake batter

Place mixed berries in a medium bowl. In another medium bowl, combine flour, baking powder, baking soda, and salt. Add one tablespoon to the berries and toss. Set the remaining flour mixture aside.
Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy.
Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla extract.
Add dry ingredients and gently stir in by hand until just combined and the last of the flour mixture is incorporated.

Assemble cake

Place half of the batter into the bottom of your pan and use a spatula to spread to the edges. Top with half of your mixed berries.
Dollop the rest of the batter over the top of the berries and use an offset spatula to spread it out gently over the top.
Sprinkle the rest of the berries on top of this, including any loose flour from the bottom of the bowl. Gently press the berries into the batter.
Cover the top with your streusel. Bake 40 to 45 minutes, or until a skewer inserted into the center of the cake comes back clean.
Let the cake cool for 15 to 20 minutes on a wire rack, then remove from the pan, if desired.
Whisk together powdered sugar, a couple of tablespoons of milk, and the tiniest pinch of salt. Drizzle over your still warm cake. Slice and enjoy!

Video

Notes

Storage and freezing: This cake stays moist for up to 2–3 days when stored in an airtight container at room temperature. It also freezes well for up to 3 months; just thaw overnight before serving.

Lining a round pan: Lightly spray the inside of your pan with nonstick spray, or coat with oil or butter. Take a square sheet of parchment paper and crumple it up in your hands. Flatten it out on the counter, and then crumple it again. Flatten it out one more time. Press the parchment paper into the bottom of a round cake pan, pressing it into corners and the sides, and folding the corners over the edge of the pan to use as handles to remove your cake after baking. The weight of the batter will hold it in place against the walls of the pan.

Lining a square pan: Lightly spray the inside of your pan with nonstick spray, or coat with oil or butter. Fold and cut a large sheet of parchment paper to fit your pan or cut two pieces of parchment paper about 8 inches x 16 inches. Fit one sheet in the pan, spray or oil the bottom lightly, then place the other sheet in the opposite direction, so that all four walls of your pan are covered. Fold the overhanging paper down to use as handles to remove your cake after baking. Secure with all metal binder clips, if desired.

Nutrition