Fresh blackberries and a crumb topping with lemon zest brighten up this sour cream coffee cake.
| Level: | Easy |
| Total: | 2 hr |
| Active: | 40 min |
| Yield: | 8 |
Ingredients
- 3/4 cup all-purpose flour
- 2/3 cup packed light brown sugar
- 2 teaspoons finely grated lemon zest
- 1 teaspoon ground cinnamon
- Pinch of fine salt
- 5 tablespoons unsalted butter, at room temperature
- 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pan
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 1 1/2 cups fresh blackberries
- 3/4 cup confectioners’ sugar
- 2 tablespoons milk
Instructions
- Combine the flour, brown sugar, lemon zest, cinnamon and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the blackberries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
- When the cake is cool, whisk together the confectioners’ sugar and milk in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 624 |
| Total Fat | 26 g |
| Saturated Fat | 16 g |
| Carbohydrates | 91 g |
| Dietary Fiber | 3 g |
| Sugar | 56 g |
| Protein | 7 g |
| Cholesterol | 111 mg |
| Sodium | 330 mg |
Reviews
I just made this for Easter brunch and it was excellent. The lemon crumb topping is what caught my interest and I was not disappointed. I only had frozen blueberries to work with so I made the following accommodations: decreased granulated sugar from 1c. to 3/4c.; spread all the batter evenly in a buttered 9″ springform pan and then pressed the frozen blueberries uniformly over the surface. The cake was very tender and the generous amount of crumb topping was a real treat. I did not make the glaze–even with the decrease in granulated sugar, the cake was plenty sweet without it. I could see making the glaze with fresh lemon juice if you wanted to play up the lemon flavor without making it overly sweet.