I don’t need the calendar to tell me it’s Spring. Because I have flowers! Lots and LOTS of flowers. Seattle is in full bloom right now with cherry blossoms, daffodils, rhododendrons and many of other things that I can’t properly identify. I guess all that rain was good for something! I can’t get over how beautiful and lush the landscape is right now. I can feel myself smiling when I’m out strolling through the flowers and green grasses in the parks by my house. Even my dog is happier!
I don’t know about you guys, but there is something about being in a good mood that just makes me want to bake. Consequently, I also love to bake when I’m sad, stressed, bored, hungry…you get the idea. I know. I have problems. Moving on.
When this particular baking urge took hold of me, I remembered a lovely looking coffee cake with a blackberry filling from Naomi at Bakers Royale. And since nothing says PNW like blackberries, I figured this cake was the perfect way to celebrate the return of good weather to Seattle.
This Blackberry and Almond Coffee Cake is everything a good snacking cake should be. It has a tender, moist crumb. A crunchy, nutty streusel topping. And a sweet little ribbon of blackberry filling running throughout the entire cake. It’s very elegant and uncomplicated. It would be the perfect addition to your Easter or Mother’s Day brunch. And if you want my opinion, I also think it’s virtuous enough to be enjoyed at breakfast time with a cup of coffee. But that’s just me and my sweet tooth talking.
You can use fresh or frozen blackberries here. I used the remains of my blackberry stash from last season that I had tucked away in my freezer. If you are using frozen berries, just make sure to thaw them out first.
Recipe barely adapted from Bakers Royale
Blackberry and Almond Coffee Cake
- For the Blackberry Filling
- 1 1/2 cups blackberries (thawed if frozen)
- 1/4 cup water
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1/2 tsp. lemon zest
- For the Streusel Topping
- 1 cup slivered almonds
- 1/2 cup flour
- 1/3 cup brown sugar
- 3 tablespoons sugar
- 4 tablespoons unsalted butter, melted
- For the Coffee Cake
- 1 cup sugar
- 1/2 cup (8 tablespoons) unsalted butter, room temperature
- 2 eggs
- 1 cup Greek yogurt
- 1 tsp. vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup almond meal
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- Pre-heat your oven to 350 degrees. Coat a 10-inch springform pan with non-stick cooking spray. Dust with a thin layer of flour. Set aside.
- Make the blackberry filling. In a small saucepan, combine all the ingredients over medium heat. Cook, stirring frequently, until the mixture is bubbling and has thickened, about 3-5 minutes. Remove from the heat and set aside.
- Make the streusel topping. Combine the almonds, flour and sugars in a small bowl. Add the melted butter, tossing the mixture with a fork until crumbs form. Set aside.
- Make the coffee cake batter. In the bowl of your mixer with the paddle attachment, beat the sugar and butter on medium speed until light and creamy. Add the eggs one at a time, mixing well after each addition. Add the Greek yogurt and vanilla extract, mixing until well combined. Then add the dry ingredients, mixing on low speed until no more white steaks remain.
- Assemble the cake. Spread about half of the cake batter into your prepared springform pan. Pour the blackberry filling on top, leaving a 1/2 to 1-inch border around the edge (when you add the remaining cake batter, it will push the filling out to the edges). Top with the remaining cake batter. Don’t worry if some of the blackberry filling gets mixed into the top cake layer. Sprinkle the streusel topping evenly over the top.
- Transfer the cake to your pre-heated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and set it on a wire rack to cool. Once cooled to room temperature, run a knife around the outer edge of the cake and release the sides of the springform pan. Cut the cake into slices and serve.
- Cake can be stored in an airtight container at room temperature for 2-3 days.