Blackberry Sour Cream Coffee Cake With Streusel Filling

Ingredients

Streusel

1/2 cup (packed) brown sugar
2 tsp all-purpose flour
2 tsp ground Cinnamon
1/2 cup chopped, skinned hazelnuts or walnuts

Sour Cream Batter

8 Tbsp (1 stick) butter, softened
1 1/4 cups granulated sugar
2 large eggs
1 cup sour cream
1 tsp Vanilla extract
1 tsp grated lemon peel
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1 1/2 to 2 cups fresh or frozen blackberries, rinsed if necessary.

Note: if using frozen berries, thaw in an open dish for 15 to 20
minutes before using.

Directions

To prepare the Streusel:

Combine the brown sugar, flour, cinnamon and nuts and mix well. Set aside.

To prepare the batter:

Cream the butter in the large bowl of an electric mixer until fluffy.

Gradually beat in the sugar. Add the eggs, one at a time, beating well after each addition.

Stir in the sour cream, vanilla and lemon peel and mix well.

Combine the flour, baking powder, baking soda, and salt and stir into the sour cream mixture, mixing well.

Preheat the oven to 350 degrees F. Grease a 9-inch tube pan.

Combine the streusel with the blackberries. Layer one third of the batter into the pan. Sprinkle with half of the streusel, spacing the blackberries evenly.

Repeat with another third of the batter, the remaining streusel, and the remaining batter.

Bake for about 1 hour, or until a cake tester or wooden pick inserted near the center comes out clean.

Cool for 10 minutes on a rack. Turn out onto a platter.

Serve warm or at room temperature.

Submitted By: Teri Frey