Berry Streusel Coffee Cake
Ingredients
1 cup
brown sugar
1 cup
chopped Kowalski's Honey Toasted Pecans
2 tsp.
Kowalski's Ground Cinnamon
¾ cup (1 ½ stick)
Kowalski's Unsalted Butter, softened
1 ½ cups
sugar
3
eggs
1 ½ tsp.
vanilla
3 cups
flour
1 ½ tsp.
baking powder
1 ½ tsp.
baking soda
¾ tsp.
kosher salt
1 ½ cups
sour cream
2 cups
raspberries, blackberries or blueberries
2 tbsp.
cold butter, cut into small pieces
½ cup
sifted confectioners' sugar
2-3 tbsp.
milk
Directions
- Preheat oven to 350°.
- In a small mixing bowl, combine brown sugar, pecans and cinnamon; set aside.
- In a large mixing bowl, beat softened butter, sugar, eggs and vanilla with an electric mixer on medium speed (2 min.).
- In a separate bowl, combine flour, baking powder, soda and salt.
- Add flour mixture, alternately with sour cream, to butter mixture on low speed.
- Fold in berries.
- Spread half of batter in a greased 13x9" baking pan; sprinkle with ½ of the brown sugar mixture.
- Repeat with remaining batter and topping.
- Sprinkle cold butter pieces over topping.
- Bake in preheated oven until a toothpick inserted in the center comes out clean (40-45 min.); cool slightly in pan.
- In a small mixing bowl, whisk together confectioners' sugar and milk; drizzle over warm cake. Serve warm.
Tasty Tip:
- For a do-ahead, assemble coffee cake the night before; cover and refrigerate. Remove from the refrigerator in the morning; bake as directed above.
Variation: View our recipe for Apple Streusel Coffee Cake.
