Ingredients
The following ingredients have 8 Servings
- For The Streusel Topping:
- cup ½ packed light brown sugar
- cup ½ chopped toasted almonds
- 1 tsp cinnamon
- For the cake!
- 1 tablespoon butter
- 1 cups ½ all purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 ½ sticks unsalted butter (softened)
- cup ¾ of granulated sugar
- 1 large egg plus 1 egg yolk
- cup ¾ sour cream
- 1 tsp vanilla extract
- 1 cup cherries (pitted and halved)
- 1/2 cup blackberries (slightly crushed with a fork)
- 3/4 cup white chocolate chips
Instruction
- Preheat the oven to 325 degrees F. Rub a 10 inch spring form pan with the tablespoon of butter.
- Add all of the streusel ingredients to a small bowl and rub to mix through.
- In a bowl whisk together the flour, baking powder and baking soda.
- In the bowl of a stand mixer, beat the butter with the sugar until light and airy.
- Add the vanilla, egg and egg yolk and beat on high until well combined. Scrape down the bowl with a spatula and mix for a further minute.
- Add half of the sour cream and half of the flour mix to the butter mixture.
- Beat on low until the flour gets mixed in and then on high for about 1 1/2 minutes.
- Add the remaining flour and sour cream and mix for a further 3-4 minutes.
- Scrape half of the batter into the prepared pan and spread it out evenly.
- Scatter half of the cherries and all of the blackberries over the coffee cake batter.
- Sprinkle half of the streusel topping over the fruit.
- Add the rest of the batter and spread out lightly to cover the first layer.
- Add the rest of the cherries to the top of the batter along with the remaining streusel mixture.
- Place the pan on a baking tray and bake for 45 minutes or until the surface springs back when lightly poked with a finger.
- Once the cake is cool, melt the chocolate in the microwave and drizzle over the coffee cake.
