(Mass Appeal) – Are you looking to make your mornings even more special? Well, we have what you need! Michael Kachadoorian, cookbook author and founder of Bakingnaturally.com is here to show you how to make a mixed berry coffee cake with a streusel topping!
For the cake:
½ cup (1 stick) butter, at room temperature, plus more for greasing the pan
½ cup granulated sugar
½ cup light brown sugar
3 large eggs at room temperature
1 tablespoon orange zest
½ teaspoon pure vanilla extract
¼ teaspoon almond extract
¼ cup whole milk
1 ½ cups sifted all-purpose flour
½ cup cornstarch
½ teaspoon pink salt
½ teaspoon freshly grated nutmeg
½ teaspoon baking powder
4 ½ cups frozen mixed berries are good (blueberries, raspberries, blackberries)
For the streusel topping:
¾ cup white sugar
¼ cup brown sugar
¾ cup all-purpose flour
¾ cup softened butter at room temperature
¼ tsp cinnamon
Preheat oven to 375, grease and line a 9 inch round cake pan. Put aside
Prepare the streusel topping:
Combine sugars, flour and cinnamon in a medium bowl. Add butter and rub into flour mixture until fully blended and mixture looks like crumbs. The mixture should clump together when squeezed. Put aside.
Make the cake:
In the bowl of an electric mixer, add the butter, granulated sugar and brown sugar and beat until light and fluffy. Add eggs one at a time until fully combined, add orange zest, vanilla, and almond extract, and mix until combined. In another bowl, combine the flour, cornstarch, salt, nutmeg and baking powder, and whisk to combine. Add dry ingredients to egg mixture, add milk, mix until just combined. Gently fold the berries into the batter, then spread the batter into the pan. Add the streusel on top of the dough.
Bake for 35 to 45 minutes or until top is golden brown and cake is cooked through. Let cool completely in pan – at least 2 hours. Unmold and serve.