I had a wonderful weekend with my parents and my fiance. We went to the zoo, came face-to-face with penguins and an angry monkey, then went home and ate way too much cake…so overall it was a success!
Before I hopped in the car, my mom and I whipped up this coffee cake. Let me tell you, it’s the best coffee cake I’ve had in a very very long time! The subtly sweet cake is layered with blueberries and nectarine and then topped with a cinnamon streusel. You can use whatever berries and stone-fruit you have on hand, but I highly recommend this combo of blueberries and nectarine. It creates a truly irresistible fruit filling.
Most streusel toppings are just piled on top of the cake before baking, but I loved that this one was combined with a bit of the batter first. The batter bakes into a very thin coating of cake over the streusel, which cracks like the top of Creme Brule when you cut into it. Seriously amazing.
You don’t have to layer the streusel into the middle of the cake, on top of the blueberries and nectarines like I did, but I think you really should. It creates another layer of flavor that you definitely want and need.
This coffee cake is the closest thing I’ve tasted to my favorite muffin that I used to buy in a small bakery back home. So I will definitely be making it again and again and playing with more flavors.
Here’s a quick breakdown in pictures of the layers you’ll create with your batter:
1. First you’ll lay down a layer of batter, then top it with blueberries and nectarine.
2. Next dollop on some streusel.
3. Then you’ll add the rest of the batter, followed by the rest of the streusel.
Now, it’s ready to bake, cool, serve and scarf up!
Just be careful with your baking time. I undercooked mine slightly, which tasted just fine, but if I could go back I would’ve added 10 more minutes to my baking time and tent the top to prevent it from getting any browner (I love the golden color I achieved).
- 3 Tbs. light brown sugar
- 1/3 cup granulated sugar
- ¾ cup toasted pecan halves, chopped
- ¼ tsp. cinnamon
- ¼ tsp. allspice
- 3 Tbs. flour
- 2 Tbs. unsalted butter, room temperature
- 2 ½ cups flour (I used a mixture of white and wheat)
- ¾ tsp. baking powder
- 2 tsp. baking soda
- ½ tsp. salt
- 1 ½ cups granulated sugar
- ¾ cup unsalted butter, room temperature (1 ½ sticks)
- 1 ½ cups plain Greek yogurt (I used nonfat)
- 2 tsp. vanilla extract
- 1 cup fresh blueberries
- ¾ cup nectarine, diced (1 large nectarine)
- Preheat your oven to 350 degrees F. Prepare your tube pan with nonstick spray.
- In a medium-sized bowl, combine the streusel ingredients, cutting in the butter. You will want coarse crumbles. Set aside.
- In another medium-sized mixing bowl, combine the yogurt, eggs and vanilla, stirring them together. Set aside.
- Cut your butter into chunks and set next to your mixing bowl for easy access. In a large mixing bowl (or the bowl of your stand mixer), combine the flour, baking powder, baking soda, salt and sugar. Turn your mixer on low and blend the ingredients together. Add a few pieces of the butter at a time while continuously mixing until the butter is completely incorporated and the mixture looks like coarse meal. Next, pour half of your wet ingredients into the mixing bowl. Turn your mixer up to medium and beat for about 1 ½ minutes. The mixture will go from clumpy and yellow to a fluffy, lighter colored batter (very thick still). Add the rest of the wet ingredients (turn the mixer on low to add the wet ingredients then turn it back up to medium) and mix for another 30 seconds until completely combined.
- Spoon approximately 1 cup of the batter into the streusel and fold together a few times. This will prevent the crumble from sinking to the bottom of the cake as it bakes.
- Spoon a little less than half of your batter into the bottom of the tube pan, spreading it into an even layer (it will seem very thin). Next, sprinkle your blueberries and nectarine in an even layer. On top of the berries and nectarine, dollop a little of your streusel (don’t use too much because you want most of it for the top of the cake). Then, dollop the rest of the batter on top and use a silicone spatula to carefully spread it into an even layer. Finally, use your fingers to drop the rest of the streusel evenly on top of the cake (it is very sticky so try to scrape most of it off your fingers and onto the cake batter).
- Bake the coffee cake for 1 hour 15 minutes, or until golden brown and a toothpick comes out clean. If the cake is not yet done and is getting too brown, tent foil over the top and continue to bake. Let the cake cool on a wire rack for 10-15 minutes before running a knife around the edge of the cake and the inner tube to loosen it up and then invert the cake onto a plate, then flip again (so the streusel is once again on top) onto your rack to finish cooling. Slice and serve with fresh berries and a bit more yogurt if you please. Enjoy!