Adapted from Nutmeg Nanny’s https://www.nutmegnanny.com/mixed-berry-coffee-cake/
I decided to make this mid week when I didn’t have any other really important things to do. So yay for mid week sweet snacks. They always seem to be welcome, and something about sugar snack cake on a Wednesday that makes life pretty great. The reason I dug this recipe out was because I have greek yogurt in my fridge at the moment that will be expiring next week and wanted to get some use out of it, so I don’t throw most of the container out.
Dairy products in our house are one of two things. Either it’s cheese and it’s used immediately and hard to keep around, or it’s items that I have used for a recipe and then I keep an eye on the date and search for all the recipes that include it so I don’t end up wasting it. Your next question might be: What is it about dairy products that seem to be such a hassle? I personally went through a dairy free stage several years ago and there are things that I can’t switch back to. We drink cashew milk for cereal and coffee. I am in love with the Silk Almond creamers. Sadly in Canada there are only 2 flavors, Vanilla & Hazelnut, but I will stock up as our grocery store seems to run out of it every time I’m there. I keep a small container of cream, sour cream, butter and all the cheese. I have a hard time with regular milk, and don’t really miss the short shelf life.
It’s a long winded way of saying that regular milk isn’t totally welcome in my fridge. But this cake though, I tried to make it to bring in to work, but was very abruptly told that wasn’t an option. Also this batter, it is the most divine thing I have ever tasted. The cake almost didn’t get made. (raw eggs, yes I know, but you’re being oblivious and missing out on one of the greatest things in life).
Mixed Berry Coffee Cake
- 1/4 cup brown sugar
- 1/8 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 cup melted butter
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 6 tbsp butter room temp
- 2 large eggs
- 1 tbsp lemon juice
- 2/3 cup Greek yogurt
- 2 tsp vanilla extract
- 1 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup frozen berry mix (fresh would work too)
For Crumble Topping:
- Melt butter in microwave, add in sugars and cinnamon and mix until combined. Work in flour, should look like a crumbly consistency.
- Preheat oven to 350, and prep a 9×9 pan
- Using an electric mixer add sugars and butter. Beat until light & fluffy about 5 mins.
- Add eggs one at a time, until fully incorporated. Mix in lemon juice, Greek yogurt, and vanilla extract.
- In a different bowl, whisk together dry ingredients.
- Add flour mixture when mixer is on slow until fully incorporated.
- Gently fold in frozen berries.
- Pour batter into cake pan and top with the crumble mixture until equally covered.
- Bake for 45 mins until a tooth pick comes out clean.
- Let cool & Enjoy. If storing in the fridge, take out and left come to room temp before eating.