Fresh Berry Coffee Cake with Walnut Crumb Topping
Cheryl Box
“Do unto others as you would like to have them do unto you.” Bible
ingredients
Cake:- 8 Tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup cold buttermilk
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- 1 cup fresh strawberries, cut into the same size as the other berries
- 1 Tablespoon flour
- 1/2 cup walnuts, chopped fine
- 1/2 teaspoon cinnamon
- 1/2 cup light brown sugar
- 2 Tablespoons butter, cut into 1/2" cubes
- 1/4 cup almond paste
directions
- 1
Preheat oven to 350°. Smear a 13“x9” pan with butter, and dust it lightly with flour.
- 2
Toss the topping ingredients together into the bowl of a food processor and pulse until the topping looks moist and crumbly. Refrigerate until you are ready to use.
- 3
In a big mixing bowl, cream the butter and sugar together until they become fluffy and light lemon-yellow colored. Beat in the eggs, one at a time, then the extracts.
- 4
Whisk the flour and remaining dry ingredients together in a separate medium sized bowl.
- 5
Stir half the buttermilk into the wet ingredients. Stir in half the dry ingredients. Repeat until all the ingredients are combined and no flour is visible.
- 6
Place the batter into the prepared pan. Cover the batter with the fresh fruit. Sprinkle the topping in an even layer over the fruit.
- 7
Place the pan on the center rack of the oven and bake for 50 minutes to 1 hour until a toothpick inserted in the middle comes out clean. The topping will be golden brown, and the cake will have risen through the gaps in the fruit.
- 8
Serve.
Source: Cheryl Box
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