BLACKBERRY SOUR CREAM COFFEE CAKE

Blackberry Sour Cream Coffee Cake image

Provided by Food Network Kitchen

Time 2h50m

Yield 8

Number Of Ingredients 15

3/4 cups all-purpose flour (see Cook's Note)
2/3 cup packed light brown sugar
1 teaspoon ground cinnamon
Pinch fine salt
5 tablespoons unsalted butter, at room temperature
8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for buttering the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
1 1/2 cups fresh blackberries

Steps:

Combine the flour, brown sugar, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the blackberries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate, re-invert onto a rack to cool completely.