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: 9x13-inch pan
Butter and lightly flour 13x9-inch baking pan or casserole dish. Set aside.
In a large bowl, whisk together 2 cups of flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), beat butter until smooth. Add sugar. Beat until well incorporated. Scrape down sides of the bowl as needed to ensure thorough mixing.
Add in eggs and sour cream. Mix until combined. With the mixer running on slow speed, add dry flour mixture in three additions. Mix until just combined.
Fold in berries, orange zest, and milk. Batter will be thick. Spread batter into prepared baking pan. Cover and keep in the fridge for 2 to 24 hours.
In a medium bowl, whisk together flour, brown sugar, almonds, and cinnamon. Using a pastry blender (or two forks), cut the butter into the mixture is coarse and crumbly. Cover and keep chilled in the fridge until ready to assemble. Keep mixed berries separate until assembly.
Preheat oven to 350°F. Remove cake batter from the fridge. Let stand at room temperature for 10-15 minutes while oven preheats.
Distribute mixed berries over coffee cake batter. Sprinkle topping on top. 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.