Second Place Blackberry Coffee Cake with Streusel Topping
by Judi Harris
Preheat oven to 350 degrees
Topping
1/3 cup all-purpose flour
¼ cup sugar
2 tablespoons packed brown sugar
½ teaspoon ground cinnamon
¼ cup butter - softened
Cake
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground ginger
¼ teaspoon salt
¼ cup cold butter
½ cup sugar
1 large egg
1 teaspoon vanilla
1/3 cup whole milk
½ cup frozen blackberries
Butter an 8-inch square pan; set aside.
For the topping, in a large bowl, stir together the flour, sugar, brown sugar, and cinnamon. Using a pastry cutter or your finger, cut in the butter until the mixture resembles coarse crumbs. Refrigerate until ready to use.
For the cake – in a medium bowl, whisk together the flour, baking powder, ginger, and salt. In a large mixing bowl, cream the butter with an electric mixer on medium speed. Add the sugar; beat until light and fluffy. Beat in the egg and vanilla. Alternately beat in the flour mixture and the milk until just combined.
Spread the batter evenly in the prepared pan. Scatter the blackberries over the batter. Sprinkle with the streusel topping. Bake for 45-60 minutes or until a toothpick inserted in the center of the cake comes out clean. Transfer to wire rack to cool slightly before serving.
by Judi Harris
Preheat oven to 350 degrees
Topping
1/3 cup all-purpose flour
¼ cup sugar
2 tablespoons packed brown sugar
½ teaspoon ground cinnamon
¼ cup butter - softened
Cake
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground ginger
¼ teaspoon salt
¼ cup cold butter
½ cup sugar
1 large egg
1 teaspoon vanilla
1/3 cup whole milk
½ cup frozen blackberries
Butter an 8-inch square pan; set aside.
For the topping, in a large bowl, stir together the flour, sugar, brown sugar, and cinnamon. Using a pastry cutter or your finger, cut in the butter until the mixture resembles coarse crumbs. Refrigerate until ready to use.
For the cake – in a medium bowl, whisk together the flour, baking powder, ginger, and salt. In a large mixing bowl, cream the butter with an electric mixer on medium speed. Add the sugar; beat until light and fluffy. Beat in the egg and vanilla. Alternately beat in the flour mixture and the milk until just combined.
Spread the batter evenly in the prepared pan. Scatter the blackberries over the batter. Sprinkle with the streusel topping. Bake for 45-60 minutes or until a toothpick inserted in the center of the cake comes out clean. Transfer to wire rack to cool slightly before serving.