Get ready to bake the most irresistible berry coffee cake that’s perfectly moist, thanks to the secret ingredient: sour cream. This recipe is a game-changer for your breakfast or brunch table.
Why This Recipe Works
- The sour cream adds unparalleled moisture and richness, making every bite tender and delicious.
- Mixed berries bring a burst of freshness and a slight tartness that balances the sweetness of the cake.
- The crumbly streusel topping adds a delightful texture contrast and buttery flavor.
- Simple ingredients come together to create a sophisticated flavor profile that’s sure to impress.
- It’s versatile—perfect for any occasion, from casual brunches to elegant gatherings.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups mixed berries (fresh or frozen)
- 1/2 cup brown sugar (for streusel topping)
- 1/4 cup flour (for streusel topping)
- 1/4 cup cold butter, cubed (for streusel topping)
- 1 tsp cinnamon (for streusel topping)
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
- Wire rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick spray. This ensures your cake will release easily after baking. Tip: For extra insurance, line the bottom with parchment paper.
Mix the Dry Ingredients
In a large bowl, whisk together 2 cups flour, baking powder, baking soda, and salt. This step is crucial for evenly distributing the leavening agents, ensuring your cake rises uniformly.
Cream Butter and Sugar
Using an electric mixer, cream together 1/2 cup softened butter and granulated sugar until light and fluffy. This incorporates air, making the cake lighter. Add eggs one at a time, then mix in vanilla and sour cream. Tip: Room temperature ingredients blend more smoothly.
Combine and Add Berries
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Gently fold in the mixed berries to avoid crushing them. The batter will be thick, which helps prevent the berries from sinking.
Make the Streusel and Bake
For the streusel, combine brown sugar, 1/4 cup flour, cinnamon, and cold butter cubes. Use your fingers to mix until crumbly. Sprinkle over the batter. Bake for 45-50 minutes, or until a toothpick comes out clean. Tip: Check at 45 minutes to avoid overbaking.
Tips and Tricks
For the best results, ensure all your ingredients are at room temperature before starting. This helps them combine more smoothly, resulting in a uniform batter. If using frozen berries, do not thaw them before adding to the batter to prevent excess moisture. For an extra crunchy streusel, add a handful of chopped nuts to the topping mixture. Lastly, let the cake cool in the pan for 10 minutes before transferring to a wire rack to prevent it from breaking.
Recipe Variations
- Swap the mixed berries for a single type of berry, like blueberries or raspberries, for a different flavor profile.
- Add lemon zest to the batter for a citrusy twist that complements the berries beautifully.
- For a nuttier flavor, substitute half the flour with almond flour and add sliced almonds to the streusel.
- Make it gluten-free by using a 1:1 gluten-free flour blend and ensuring all other ingredients are gluten-free.
- Turn it into muffins by dividing the batter into a greased muffin tin and adjusting the baking time to 20-25 minutes.
Frequently Asked Questions
Can I use yogurt instead of sour cream?
Yes, plain yogurt can be a substitute for sour cream in this recipe. However, sour cream provides a richer texture and flavor, so the cake might be slightly less moist with yogurt. For best results, use full-fat yogurt.
How do I store the coffee cake?
Store the cooled cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. You can also freeze it for up to 3 months. Thaw overnight in the refrigerator before serving.
Can I make this recipe dairy-free?
Absolutely! Substitute the butter with coconut oil or a dairy-free butter alternative, and use a dairy-free sour cream or yogurt. Just ensure all substitutes are at room temperature for the best results.
Summary
This berry coffee cake with sour cream is a moist, flavorful treat that’s perfect for any occasion. With its tender crumb, juicy berries, and crunchy streusel topping, it’s sure to become a favorite. Follow the tips and variations to customize it to your liking.
