Blackberry Coffee Cake

January 8, 2014

Blackberry Coffee CakeGetting back into the swing of things is always a bit trying after a long holiday break. To help perk up our mornings I made a blackberry coffee cake to accompany (much needed) cups of coffee. I used a recipe from this cook book by Jessica Seinfeld, which I have been devouring lately. It’s chocked full of easy, straight forward recipes for days that require a simple route. Aside from the a.m. hours I love this dish as an afternoon treat or part of a tea time spread. Side note: I altered the recipe just a tad and included flax seed to make it a teensy bit healthier. Blackberry Coffee CakeBlackberry Coffee CakeBlackberry Coffee CakeBlackberry Coffee CakeBlackberry Crumb Cake

Make the topping first:
1/2 c. flour
1/2 c. brown sugar packed
3 T. unsalted butter melted
Combine all the ingredients and mix them together to form moist crumbs.

The cake:
8 T. unsalted butter
1 1/2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 T. flaxseed (optional)
1/2 c. milk
3/4 c. granulated sugar
2 large eggs
1/2 tsp. vanilla extract
1 1/4 c. blackberries, or enough to cover one layer
Start by whisking together the flour, baking powder, flaxseed and salt. In a large mixing bowl mix together the butter and sugar with an electric mixer until fluffy, add in the eggs one at a time and then the vanilla. Spoon in half of the flour mixture, add the milk and then the rest of the flour. Pour the mixture into a greased springform pan, even out with a spatula and top with the blackberries. Add the topping and bake for 38 minutes at 350º. Be sure to let it cool for at least 10 minutes afterwards.

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