Ginger Strawberry Raspberry Coffee Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Moist breakfast/brunch cake perfect for making ahead. Comes out very sweet; considering reducing the sugar by 1/2-1 cup next time out. Ingredients:
1 cup butter, softened |
2 cups sugar |
2 eggs |
1 cup sour cream |
1 teaspoon vanilla extract |
1 1/2 cup flour + 2 tablespoons, divided |
1 teaspoon baking powder |
1/4 teaspoon kosher salt |
1/2 cup fresh or frozen raspberries |
1 cup fresh or frozen strawberries, cut in to chunks |
2 tablespoons crystalized ginger chunks |
1/2 cup brown sugar (for streusel) |
1 cup chopped pecans (for streusel) |
4 tbls butter, softened (for streusel) |
2 tbls flour (for streusel) |
2 tbls crystalized ginger chunks (for streusel) |
Directions:
1. Preheat oven to 350°.
2. Line 9x13 inch cake pan with Parchment paper. (Alternatively can grease and flour pan)
3. Mix streusel ingredients together in a small bowl, set aside.
4. Stir together the 1 1/2 cups of flour, baking powder and salt in a small bowl. Set aside.
5. Cream Butter and Sugar together until fluffy.
6. Add eggs one at a time to Butter mixture.
7. Mix Sour Cream and Vanilla in to butter mixture.
8. Stir flour mixture in to Butter mixture, until just combined
9. Toss fruit in remaining 2 tbls flour, and stir in to batter.
10. Pour batter in to parchment lined pan.
11. Top with Streusel.
12. Bake for 30 minutes, or until golden.
13. Cool on wire rack
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