Recipe: Blackberry Coffee Cake with Pecan Streusel

BLACKBERRY COFFEE CAKE



2 cups (10 oz/315 g) all-purpose flour, plus 1 Tbsp, divided use
1⁄2 tsp baking powder
1⁄2 tsp baking soda
1⁄2 tsp salt
1 cup (8 oz/250 g) unsalted butter, softened
1 3⁄4 cups (14 oz/440 g) white granulated sugar
Grated zest of 1 orange
2 large eggs
1 tsp pure vanilla extract
1 cup (8 oz/250 g) sour cream
1 pint (8 oz/250 g) blackberries
2 Tbsp firmly packed light brown sugar
1 tsp ground cinnamon
FOR THE PECAN STREUSEL:
3⁄4 cup (4 oz/125 g) all-purpose flour
1⁄3 cup (2 1⁄2 oz/75 g) firmly packed light brown sugar
6 Tbsp (3 oz/90 g) unsalted butter, at room temperature
1 cup (4 oz/125 g) coarsely chopped pecans

Preheat the oven to 350 degrees F (180C). Lightly butter a 9-by-13-inch (23-by-33-cm) baking dish. Dust the dish with flour, tapping out the excess.

In a bowl, sift together the 2 cups flour, baking powder, baking soda, and salt.

In another bowl, using an electric mixer, beat the butter, granulated sugar, and orange zest on high speed until light in color and texture, about 3 minutes. Gradually beat in the eggs, and then the vanilla.

Reduce the speed to low and add the dry ingredients in 3 additions alternately with the sour cream in 2 additions, beginning and ending with the dry ingredients and beating until smooth after each addition.

In a small bowl, gently stir together the blackberries, 2 tablespoons brown sugar, cinnamon, and the 1 Tbsp flour. Set aside.

Spread half of the batter in the prepared dish. Top with the berry mixture, taking care that the berries do not touch the sides of the dish. Spread the remaining batter over the berries, smoothing the top.

To make the streusel, in a small bowl, stir together the 3/4 cup flour, 1/3 cup brown sugar, and butter. Using your fingers, work the ingredients together just until combined. Work in the pecans. Press into a ball, and then separate with your fingers into coarse crumbs. Sprinkle the streusel evenly over the batter.

Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Let cool in the dish on a wire rack for 15 minutes.

Cut the cake into squares and serve.

Makes 12 servings
Adapted from source: Let's Do Brunch by Brigit Binns, Weldon Owen Publishing