I was starting to think I participate in this blog just to have an excuse to make naughty desserts. But then I remember... I want to please our readers. So I remind myself that it's a "need" not a "want" - it's necessary that I bring happiness to your taste buds. If I can't achieve that, what I am doing here?
Over the winter I went through a I-gotta-have-a-smoothie-everyday phase. I stocked up on frozen berries, and then naturally I lost my obsession for smoothies shortly after. I was pregnant so cravings completely took control of my life.
I wanted to use up those berries, and knew I wanted to use them in a dessert that include streusel. Yum! If you don't enjoy a good streusel topping, go immediately to the doctor, because obviously there is something wrong with you.
I found this recipe on the Taste of Home website. I love this site. I could spend an entire afternoon drooling over the recipes.
This coffee cake is amazing! For real, I'm not just saying it. I made two 8x8 pans. One to give away and the other for my family. Our pan was gone the next morning (yep, I had some for breakfast... with my coffee... because it's coffee cake, that's why!). I made the first two pans with raspberries.
Wait. Did you catch that? "I made the first two pans"... if you figured out that I made another 9x13 pan two days later, you are correct. That is exactly what I did. This time I used mixed berries.
If you are like me, you are not a huge fan of the seeds in certain berries. I tolerate them because the fruit is so damn good. I was concerned the filling for the cake would be too seedy. Not true. At all. I think the fact that it wasn't seedy made my love this cake even stronger.
This recipe makes more filling than I wanted to use, so I jarred and refrigerated the rest. It was great to use as jelly. I stored it for about two weeks. It may store longer, but I am not expert on that.
Mixed Berry Streusel Coffee Cake
Adapted from: Taste of Home
Mixed berry filling:
3 1/2 cups unsweetened berries
1 cup water
2 tbsp lemon juice
1 1/4 cup sugar
1/3 cup corn starch
3 cups flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1 cup butter, cold & cubed
1 cup (8oz) sour cream
1 tsp vanilla
1/2 cup flour
1/2 cup sugar
1/4 cup butter, softened
Make the filling:
In a large
saucepan, cook berries and water over medium heat for 5 minutes. Add
lemon juice. Combine sugar and cornstarch; stir into fruit mixture.
Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.
Make the cake mix:
In a large bowl, combine the flour, sugar, baking
powder and baking soda. Cut in butter until mixture resembles coarse
crumbs. Stir in eggs, sour cream and vanilla (batter will be stiff).
Make the streusel:
Combine all ingredients into a separate bowl.
Bake the cake:
Spread half of the cake mix into a greased 13-in. x 9-in. baking
dish. Spread berry filling over batter; spoon remaining batter over
filling. Sprinkle streusel over top. Bake at 350° for 40-45 minutes or until golden brown.
Serve warm or cool. Both are equally delicious!