This post may contain affiliate links. Read disclosure policy
Oh, hello there, big beautiful crumb topping. You’re looking mighty fine today.
I think I’d like to give you a little kiss. With my entire face. Mwah.
And, hello to you too, people who live in the computer!
I made this recipe for my mama. I’ve made another version without the berries and she looooooved it, so when I saw that blackberries were on sale I grabbed a bunch without knowing what to do. Then I did some math. This cake + berries = total win. The I did more math. This cake + gifting it to my mom = daughter of the year.
New York Style Blackberry Coffee Cake
This cake + berries = total win. The I did more math. This cake + gifting it to my mom = daughter of the year.
Prep15 minutes
Cook55 minutes
Total1 hour 10 minutes
Serves 16 servings
Ingredients
For the crumb topping:
- 1 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 1/2 tablespoons cinnamon
- 1 cup melted butter 2 sticks
- 2 1/2 cups all-purpose flour
For the cake:
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons butter 1 1/2 sticks
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 1/4 cups sour cream
- 1 teaspoon vanilla extract
- 12 ounces fresh blackberries rinsed and drained
Instructions
- Preheat the oven to 350 degrees. Butter the sides and bottom of a glass 9x13 pan. You can use a metal pan, but the edges may get a bit crispy.
- To make the crumb topping, mix both sugars, salt, and cinnamon in a medium bowl. Add the melted butter and whisk until combined. Fold in the flour until it is absorbed. Spread out a large sheet of parchment paper on the counter and spread this mixture out on the parchment paper to dry while you make the cake mixture.
- To make the cake, sift the flour, baking powder, baking soda, and slat together in a medium bowl and set aside.
- Cream the butter until it is smooth and ribbonlike in the bowl of a stand mixer fitted with the paddle.
- Scrape down the bowl and add the sugar. Beat until fluffy.
- Add the eggs, one at a time, and beat until incorporated. Scrape the bowl and mix again for 30 seconds.
- Add the sour cream and vanilla and beat just until incorporated.
- Add the dry ingredients in three parts, scraping down the bowl before each addition, beating only until it is just incorporated.
- To assemble the cake, pour the batter in the prepared pan.
- Sprinkle the blackberries evenly over the cake and smoosh them in a bit with your fingers.
- Use your hands to scoop up a handful of the topping and make a fist. The topping should hold together.
- Break off in chunks and drop them over the cake. Repeat to use all the topping. Remember, the topping layer will look very thick.
- Bake the cake for 45 to 55 minutes, or until a toothpick inserted in the middle comes out clean. Rotate the pan two times during the baking process.
- Cool the entire pan on a wire rack for 30 minutes before serving.
- The cake will last for 3 days, tightly covered, at room temperature.
Nutrition Information:
Calories: 523kcal (26%)| Carbohydrates: 71g (24%)| Protein: 5g (10%)| Fat: 24g (37%)| Saturated Fat: 15g (94%)| Cholesterol: 85mg (28%)| Sodium: 418mg (18%)| Potassium: 156mg (4%)| Fiber: 2g (8%)| Sugar: 40g (44%)| Vitamin A: 810IU (16%)| Vitamin C: 4.6mg (6%)| Calcium: 68mg (7%)| Iron: 2.3mg (13%)
Noella Weesner says
Coffee is a brewed beverage with a distinct aroma and flavor, prepared from the roasted seeds of the Coffea plant. The seeds are found in coffee “berries”, which grow on trees cultivated in over 70 countries, primarily in equatorial Latin America, Southeast Asia, India and Africa. Green (unroasted) coffee is one of the most traded agricultural commodities in the world.,
Please do check into this useful online site
<http://www.caramoan.co
sally @ sallys Baking Addiction says
Love all that crumbly topping Karly! Wow, it looks divine and I don’t think I could stop at one piece lol! The blackberry is calling my name. I posted a recipe w/ berries tonight – we are on the same wavelength 🙂
Cathy @ Noble Pig says
I know this is amazing because I’ve done a similar crumb cake and it’s the best, right!? I’d kill for a piece now.
Ashley @ Wishes and Dishes says
I LOVE coffee cake and it’s been too long since I had any! Thanks for the reminder! 🙂
Anne says
Could you use cranberries?
Elizabeth@ Food Ramblings says
i need a slice of that– my breakfast of an english muffin just isn’t cutting it!
Joanne says
Any kind of crumb or streusel topping on a cake is a total WIN in my book. And berries are just the icing on top. 🙂
Dorothy @ Crazy for Crust says
This cake is telling me that I need to make coffee cake. Like, yesterday. Gorgeous!
Kiersten @ Oh My Veggies says
Ohhh yes. Is there anything better than a crumb topping? I don’t think so. When I was a kid, my mom would get coffee cake and I would eat the top off the whole thing when she wasn’t looking. And if it were socially acceptable, I would still do it now. I totally want this for breakfast!
Karly says
Social acceptance is super overrated.
Bailey @ Bailey Bakes says
Yay for daughter of the year!! You deserve to be, this looks amazing!
Averie @ Averie Cooks says
I love the massive amounts of crumbly topping…and of course, the berries!
I need this, and a huge mega cup of coffee, and my life is perfect!
Katrina @ In Katrina's Kitchen says
I would pay good money to eat that!
Loretta | A Finn In The Kitchen says
Beautiful! It’s been way too long since I’ve had a coffee cake. And blackberries are so awesome…
Hayley @ The Domestic Rebel says
I want to Hayley-style this cake.
And FYI, Hayley-style means I eat the whole thing guilt-free and lick up every last streusely crumb.