Enjoy cake anytime of the day with this moist and crunchy boysenberry coffeecake.
Layered with sweet boysenberries, crunchy almonds and sweet brown sugar this coffee cake will wake up your taste buds. It's delicious for breakfast but I've been known to enjoy a slice as a snack mid afternoon.
Boysenberries resemble raspberries and blackberries but they are maroon in color and almost seedless. They are sweet and tart and are the perfect fruit for a coffee cake. They are not always easy to find fresh but can usually be found in the frozen fruit section of your grocery store.
Boysenberries are perfect for a coffee cake. If you can't find boysenberries, blueberries, raspberries or blackberries are also delicious in a coffeecake. I love how the berries just melt into the cake. It's sweet gooey deliciousness!
Adding sliced almonds tossed in brown sugar adds a crunchy toffee coating to the top of your coffee cake. A slice of my boysenberry crunch coffeecake is perfect with a cup of coffee or a big glass of milk.
Have you ever tried boysenberries?
Boysenberry Crunch Coffeecake
Serves 8 to 10. Total time: 1 hour 15 minutes. Printable recipe
- 1/4 cup sliced almonds
- 1/4 cup brown sugar
- 1 1/2 cups flour
- 2/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 5 tablespoons cold butter, cut into pieces
- 1 egg
- 1/2 cup milk
- 1 teaspoon vanilla
- 1 1/2 cups fresh or frozen boysenberries
Preheat the oven to 350°F. Spray the bottom of a 9 inch spring form pan with cooking spray. Otherwise grease the bottom of an 8 x 4 loaf pan.
Mix together the sliced almonds and brown sugar in a small bowl. Set aside.
In a large bowl mix together the flour, sugar, baking powder, salt and nutmeg. Cut in the butter in small pieces or use a pastry blender to mix the butter before adding it to the dry mix. Another tip is to mix the dry ingredients in a food processor and blend in the cold butter.
A separate small bowl whisk together the eggs, milk and vanilla. Fold the wet ingredients into the dry ingredients until the dry ingredients are just moistened. Mix in the boysenberries.
If using a loaf pan sprinkle the almond and brown sugar mix into the bottom of the pan. Pour the batter into the pan and spread it evenly. If using a springform pan pour the batter in first then sprinkle the almonds and brown sugar mix on top.
Bake for one hour. Check to make sure the center of the coffeecake is done by inserting a toothpick in the center. If it comes out clean it's done. Allow the coffeecake to cool and then serve.
Adapted from Joy of Cooking cookbook.