Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print
Blackberry Sour Cream Coffee Cake
Course
Breakfast
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
Servings
8
Author
Pam - For the Love of Cooking / Original by Tide and Thyme
Equipment
9-inch Springform Cake Pan
Ingredients
Almond Crumb Topping:
½
cup
flour
⅓
cup
sugar
½
tsp
lime zest
4
tbsp
unsalted butter
melted and cooled slightly
½
cup
sliced almonds
Blackberry Cake:
1 ¾
cups
flour
1
cup
sugar
2
tsp
baking powder
¼
tsp
baking soda
¼
tsp
salt
3
eggs
1
cup
sour cream
1
tsp
vanilla extract
2
cups
fresh blackberries
Instructions
Preheat the oven to 350 degrees. Coat a 9-inch springform pan with cooking spray.
Make the crumb topping by combining the flour, sugar, and lime zest together; drizzle with cooled melted butter and mix with a fork until crumbly.
Add the almonds and mix until well combined. Set aside.
Make the cake
by combining the flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl; mix until well combined.
Whisk together the eggs, sour cream, and vanilla in a separate bowl until well combined.
Make a well in the center of the flour mixture and pour in the egg mixture.
Fold together gently until evenly combined and no streaks remain, being careful not to over mix.
Gently fold the blackberries into the mixture. Pour evenly into the prepared cake pan.
Sprinkle the crumb mixture over the top evenly.
Place into the oven and bake for 40-50 minutes, or until a tester inserted in the center of the cake comes out clean.
Remove from the oven and place on a wire rack to cool for 20 minutes.
Slice and serve. Enjoy!