Fresh Berry Coffee Cake with Walnut Crumb Topping

Name: Fresh Berry Coffee Cake with Walnut Crumb Topping
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons almond extract; 59 milliliters almond paste; 1 teaspoon baking powder; 0 teaspoons baking soda; 237 milliliters fresh blueberries, rinsed and dried on paper towels; 118 milliliters cold buttermilk; 1 teaspoons cinnamon; 2 larges eggs; 177 milliliters granulated sugar; 0 teaspoons ground ginger; 118 milliliters packed light brown sugar; 237 milliliters fresh raspberries, rinsed and dried on paper towels; 0 teaspoons salt; 237 milliliters fresh strawberries, rinsed and dried on paper towels, and cut into pieces about the same size as other berries; 1 Tbsp unbleached all purpose flour; 473 milliliters unbleached all-purpose flour; plus more for dusting cake pan; 2 Tbsps cold unsalted butter, cut into ½-inch cubes; 8 Tbsps unsalted butter (1 stick), softened; plus more, cold or softened, for smearing in cake pan; 1 teaspoon vanilla extract; 118 milliliters walnuts, chopped fine

Need a vegetarian morn meal? Fresh Berry Coffee Cake with Walnut Crumb Topping could be a tremendous recipe to try. This recipe serves 6. One serving contains 666 calories, 11g of protein, and 31g of fat. If you have baking soda, brown sugar, unbleached flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours.

Instructions

Position your oven racks so that one is in the center, and preheat the oven to 350 degrees. Smear a 13-by-9-inch cake pan with butter, and dust it lightly with flour.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Cake Form

Oven

Toss the topping ingredients into the bowl of a food processor fitted with a metal blade, and pulse until the topping looks moist and crumblylike coffeecake topping. Dont pulse it so much that it all comes together into a big ball of dough. Refrigerate the topping until youre ready to use it.

Ingredients you will need

Dough

Equipment you will use

Food Processor

Bowl

In a big bowl, cream the butter and sugar together, using the whisk attachment of a standing or handheld electric mixer on high speed (or a sturdy wire whisk), until they become fluffy and light lemon-yellow in color, about 5 minutes. Reduce the mixer speed to low, and beat in the eggs, one at a time, then the extracts.

Ingredients you will need

Butter

Cream

Lemon

Sugar

Egg

Equipment you will use

Hand Mixer

Blender

Whisk

Bowl

Whisk the flour and other dry ingredients together in a separate, medium-size bowl.

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

Bowl

Stir half the buttermilk into the wet ingredients with the paddle attachment of your mixer on low speed (or with a wooden spoon). Stir in half the dry ingredients. Repeat until all the ingredients are combined and no flour is visible.

Ingredients you will need

Buttermilk

All Purpose Flour

Equipment you will use

Wooden Spoon

Blender

Use a rubber spatula to scrape the batter into the cake pan. Run the spatula over the batter in the pan to level it. Cover the batter with the fresh fruit.

Ingredients you will need

Fresh Fruit

Equipment you will use

Cake Form

Spatula

Sprinkle the topping in an even layer over the fruit.

Ingredients you will need

Fruit

Place the pan on the center rack in the oven, and bake the cake for 50 minutes to 1 hour, or until a toothpick or small knife inserted deep into the center of the cake comes out clean. The topping will be golden brown, and the cake itself will have risen through the gaps between the fruit.

Ingredients you will need

Fruit

Equipment you will use

Toothpicks