Almond Blackberry Coffee Cake
Ingredients
- 1 stick (1/2 cup) softened, unsalted butter or margarine, divided
- 1/3 cup plus 1 3/4 cups all-purpose flour
- 1/3 cup each, light brown sugar and whole oats
- 1/2 teaspoon ground cinnamon, divided
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1 cup sugar
- 1 egg
- 1/4 cup whole milk or Half & Half
- 1/2 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1-12 oz package blackberries, washed and drained, tossed with 1 tablespoon flour
Sweet Almond Paste and tart blackberries combine to make an irresistible coffee cake. Whether fresh summer blackberries or frozen ones in the winter, this cake is a crowd pleaser!
Time
25 minutes to assemble
55-65 minutes to bake
Total time: 80-90 minutes
55-65 minutes to bake
Total time: 80-90 minutes
Yield
12 slices
Directions
- Preheat oven to 350°F. Spray with bakers release spray (the kind mixed with flour) a 9 inch springform pan.
- Make topping by adding 4 tablespoons of butter, 1/3 cup of flour, light brown sugar, oats and 1/4 teaspoon of cinnamon to a medium bowl. Mix with fingers or pastry blender until the texture of crumbs. Set aside.
- Add Almond Paste (grated using large hole side of a box grater) and sugar to a mixing bowl. Mix on low until the texture of small crumbs. Add remaining 4 tablespoons butter and beat until combined. Add egg and beat until smooth. Add milk or Half & Half and vanilla extract. Beat until incorporated.
- Sift remaining 1 3/4 cups flour with baking powder, salt and remaining 1/4 teaspoon cinnamon into wet ingredients. Using a rubber spatula, fold dry ingredients into wet until almost combined. Add blackberries. Gently fold together until just combined.
- Spoon into springform pan and lightly level top. Rap pan on counter to remove any air bubbles. Sprinkle top evenly with reserved oat mixture. Bake 55-65 minutes or until toothpick inserted in middle pulls out clean. Tent with foil if top is browning too quickly. Cool on wire rack 15 minutes. Run knife around inside edge of pan and release springform. Cool completely and serve.