Berries are starting to arrive so I thought I should share one of my favorite coffee cakes. A true summertime treat! I found this recipe about 15 years ago in Bon Appetit magazine, and have enjoyed it ever since. Sometimes I omit the topping and serve with fresh whipped cream for a delightfully light treat. Perfect for a brunch or dessert! Doesn’t get much better than that! I am sure that Summer Berry Coffee Cake will soon become one of your favorites too!
Enjoy!
Summer Berry Coffee Cake
1 stick unsalted butter
1/4 cup heavy cream
3 eggs
1 1/4 cups granulated sugar
1/2 teaspoon salt
1 tablespoon finely grated fresh lemon zest
2 teaspoons baking powder
1 teaspoon vanilla
2 1/2 cups cake flour
5 cups berries – I like a mixture of blackberries, raspberries and blueberries
2 tablespoons powdered sugar
Topping
1/4 cup all purpose flour
1/4 cup brown sugar – I prefer dark
3 tablespoons soft unsalted butter
Combine all ingredients in small bowl. Crumble with fingers until ingredients are combined and large crumbs form.
Preheat oven to 350°F. Butter or spray a 13-by-9-by-2-inch baking pan. Make the topping and set aside.
Melt butter and cream. Set aside.
Beat eggs, sugar and salt with mixer until mixture is thick. The batter will become a pale yellow color and form a ribbon when beater is lifted. This should take about 5 minutes with a standing mixer or double that for a handheld. Add lemon zest, baking powder, and vanilla. Mix until combined.
Add half the flour and half of butter mixture; mixing on low speed until blended. Add remaining butter and flour, mix until combined. Carefully fold in berries. Pour batter into baking pan, sprinkle on topping. Bake in the center of the oven for about 50 minutes, or when a tester comes out clean. Cool completely and serve to your many fans!
Andrea Charroin was a trained baker and pastry chef in San Francisco before she and her family moved to Redding 11 years ago. After falling in love with Redding’s downtown, Andrea and husband Westley opened a little pastry shop, Rene-Joule Patisserie, across from the Cascade Theatre. For the three years Rene-Joule was in business, it was renowned for making everything from scratch, using the best ingredients and keeping with a seasonal menu. To this day, Andrea is asked about her Marathon Bars, Orange Twists and sourdough bread.
Copyright 2009 Andrea R. Charroin. Visit her blog at bakerslove.typepad.com
