Make Ahead Berry Coffee Cake
Filled with mixed berries and hints of citrus, this overnight berry coffee cake would be a welcome addition to any dining table! It's great for breakfast, brunch, or as an afternoon treat. Yield: 8-inch square pan
Servings: 16
Calories: 273kcal
Ingredients
Cake Batter:
- 2 cups all-purpose flour (260 g)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ cup granulated sugar (150 g)
- 1 Tablespoon finely grated orange zest optional
- ½ cup unsalted butter, (113 g) room temp, softened
- 2 large eggs room temp
- ¾ cup sour cream (170 g), room temp
- ¼ cup milk or half & half
- 1 ½ cup assorted mixed fresh berries (210 g) combination of strawberry, blueberry, blackberry, raspberry
Filling:
- ¼ cup brown sugar (50 g) packed
- ½ teaspoon ground cinnamon or more to taste preference
Crumb Topping:
- ½ cup all-purpose flour (65 g)
- ½ cup brown sugar, (100 g) packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ¼ cup unsalted butter, (56 g) cold, cut into tablespoons
- ½ cup rolled oats (45 g), also known as old fashioned oats
Instructions
- Line a 8-inch square baking pan with parchment paper, allowing for an overhang. Set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), combine sugar and orange zest until fragrant. Add butter. Cream mixture until smooth.
- Add in eggs and sour cream. Mix until combined. With the mixer running on slow speed, add dry flour mixture in three additions alternating with milk. Mix until just combined.
- Batter will be thick. Gently fold in berries.
Filling:
- Whisk together brown sugar and cinnamon. Set aside.
Assembly:
- Spread half of cake batter into prepared baking pan. Sprinkle filling mixture all over the cake batter. Gently spread remaining cake batter over cinnamon filling.
- Cover well. Keep in the fridge for up to 24 hours.
Crumb Topping:
- In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Using a pastry blender (or two forks), cut the butter into the mixture is coarse and crumbly. Stir in oats. Cover and keep chilled in the fridge until ready to assemble.
Baking:
- Preheat oven to 350°F. Remove cake batter from the fridge. Let stand at room temperature for 10-15 minutes while oven preheats.
- Sprinkle crumb topping over surface of coffee cake. Bake for 35 minutes. Loosely cover with foil. Bake for another 15-20 minutes until wooden toothpick inserted in center of cake comes out clean. Cool on wire rack for 20-30 minutes before serving. Serve warm.
Nutrition
Calories: 273kcal, Carbohydrates: 39g, Protein: 4g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 53mg, Sodium: 215mg, Potassium: 84mg, Fiber: 1g, Sugar: 21g, Vitamin A: 382IU, Vitamin C: 1mg, Calcium: 68mg, Iron: 1mg