If my daughters, Nicole and Kelly, were offered coffee cake when they were little girls, they always turned it down.  I could never figure out why, I mean come on, it’s cake, it’s got sugar and other tasty things in it.  But they would insist they didn’t like it.  Well, eventually, I figured out that they thought it cake with coffee in it, so since they didn’t like coffee, surely they wouldn’t like coffee cake.  It makes perfect sense, I mean, chocolate cake has chocolate in it, so why wouldn’t coffee cake have coffee in it, right?  I thought it was so funny.  Once I explained that it was called coffee cake because people often drank coffee while they ate it, but it didn’t have a drop of coffee in it, they quickly changed their minds and decided to give it a try.  And since it was cake, that’s acceptable to eat for breakfast, they quickly became lovers of coffee cake!

I am certain that they would love this blackberry coffee cake with streusel filling.  It’s got big fresh blackberries, that are bursting with sweet, fresh, summertime flavor and the streusel filling makes it gooey and moist in the middle with a hint of cinnamon.  This is the first time I’ve baked with almond milk and I definitely will be baking with it again.  The sweetened vanilla almond milk has a wonderful flavor and is super rich and creamy, it definitely adds a richness to the cake.

This cake is also freezable, in fact, I put this cake in the freezer and will be bringing it up to the cabin to enjoy over Memorial Weekend.  I just wrapped it with plastic wrap and then put it in a gallon size ziploc bag after it had cooled completely.

Blackberry Coffee Cake with Streusel Filling

For cake:

  • 2 1/2 cups flour
  • 3/4 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup sweetened vanilla almond milk (I used Silk)
  • 12 oz fresh blackberries
For Streusel:
  • 1 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 2 tbsp butter, softened

Preheat oven to 350 degrees.

Grease and flour a bundt pan.

Combine flour, baking powder, baking soda and salt in a bowl.  Set aside.

In another bowl, cream sugar and butter together, until fluffy.

Beat in eggs, one at a time.

Stir in vanilla.

Stir in almond milk.

Add flour mixture, 1/3 at a time, mixing each addition in well.

Gently fold blackberries into batter.

Prepare streusel by combining brown sugar, cinnamon and salt in a small bowl.  With a fork, mash butter into sugar mixture, until totally combined.

Pour half of batter into prepared bundt pan, top with streusel mixture.  Top with remaining batter, smoothing into a even layer.

Bake in preheated oven for 55-60 minutes until a toothpick comes out clean.

Cool in pan on a wire rack for 15 minutes.

Gently run a knife around the edges of the pan.  Invert pan onto wire rack or cake plate and gently lift pan off of cake.

Let cool for a few more minutes before slicing and enjoying.

ENJOY!
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