Coffee Cake with Salmonberries & Cinnamon Streusel

My Bible study devoured this crumby and moist coffee cake.

Okay, so I admit. This isn't really a scone or a bread recipe, but I was looking for something simple to make for a Bible study, and this fit the bill. 

Although it has to bake for 40-50 minutes, throwing it together was relatively simple, something I could do in half an hour  at the most. And it sounded divine. Who doesn't like coffee cake?




Source: The Dahlia Bakery Cookbook: Sweetness in Seattle by Tom Douglas



Ingredients:

Streusel--
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 tsp ground cinnamon
6 tbsp unsalted butter, diced, cold

Cake--
2 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 cup unsalted butter, softened, plus more for pan
1 cup granulated sugar
3 large eggs
1 cup sour cream (I used Greek yogurt)
1 tbsp pure vanilla extract
1 tsp salt
2 cups frozen raspberries/blueberries (I used salmonberries)

Instructions:
1. Preheat the oven to 350F. Grease a 9x13-inch baking pan and set aside.

2. Streusel: Combine flour, sugar and cinnamon in a medium-sized bowl for the streusel topping. Add the diced butter, blending with a pastry blender or fork until it looks like coarse sand. Set aside.

3. Cake: Sift together flour, baking powder, and baking soda into a bowl and set aside. 

4. In a Kitchen Aide mixer with the paddle attachment, cream the butter and sugar together until light and fluffy. Scrape down the bowl and add the eggs one at a time. Beat each egg in well before adding the next; scrape down the bowl as needed.

Mix in the sour cream (or Greek yogurt), vanilla extract, and salt.

Add the dry ingredients 1/3 at a time, mixing until just blended together.

With a rubber spatula, gently fold in the berries. The batter will be thick.

5. Bake 40-45 minutes, or until the top of the cake is golden and a cake tester comes out clean with a few crumbs attached.

Allow to cool 10-15 minutes before serving. Serve warm.

Serves 12.