Glazed Blackberry Coffee Cake With Lemony Crumbs Recipes

Steps:

• Preheat the oven 350 degrees F.
• For the streusel: Whisk the flour, almond flour, granulated sugar, brown sugar and salt together in a medium bowl. Use your fingertips to work the softened butter into the dry ingredients until sandy. Set aside
• For the cake: Line a 9-by-13-inch baking pan with parchment paper and spray the paper with baking spray.
• Mix the butter, oil, granulated sugar, brown sugar, lemon zest, baking powder, salt and vanilla on low speed with an electric mixer fitted with a paddle attachment until combined. Raise the speed to medium and mix until fluffy, about 2 minutes. Scrape the bowl and paddle. Add 1 egg and mix on medium speed for 30 seconds. Add the second egg and mix for another 30 seconds. Add a third of the flour to the bowl and blend on low. Add half the buttermilk, blending on low. Add another third of the flour, then the remaining buttermilk. Scrape the bowl. Add the remaining third flour and mix just until combined.
• Spread the batter into the prepared pan. Scatter half of the blackberries on top and push them into the batter. Sprinkle the streusel over the batter. Scatter the remaining blackberries on top and push them into the crumble just a bit. Bake until a toothpick inserted in the center comes out with moist crumbs, 45-48 minutes. Cool the cake completely on a wire rack. Remove it from the pan before slicing and serving.

Steps:

• Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the lemon curd on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
• When the cake is cool, whisk together the confectioners' sugar and lemon juice in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

Steps:

• Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the raspberries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
• When the cake is cool, whisk together the confectioners' sugar and lemon juice and zest in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

Steps:

• Preheat oven to 350°F.
• Mix together flour, baking powder and the 1 cup of sugar.
• Add the beaten egg, milk, melted butter and vanilla; mix until smooth.
• Mix together the 1/2 cup sugar and the blackberries, stirring to coat the berries evenly; set aside.
• Pour cake mixture into a well-greased 9" round cake pan.
• Top cake batter with sugared berries; swirl around gently with a spoon, leaving some on top.
• Bake at 350° for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean (if it hits a berry, try somewhere else).
• Cool in pan on a wire rack.