Print

Cozy Huckleberry Brown Sugar Coffee Cake with Almond Streusel

huckleberry brown sugar coffee cake - featured image
Print Recipe

A soft and buttery coffee cake featuring the perfect balance of sweet brown sugar and tart huckleberries, topped with a crunchy almond streusel. Ideal for cozy breakfasts, brunches, or sweet afternoon treats.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • ¾ cup (180ml) sour cream
  • 1 cup (150g) fresh or frozen huckleberries
  • ½ cup (50g) sliced almonds, toasted
  • ⅓ cup (65g) brown sugar (for streusel)
  • 2 tbsp all-purpose flour (for streusel)
  • 3 tbsp unsalted butter, cold and cubed (for streusel)
  • ½ tsp ground cinnamon (optional, for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan with butter or line it with parchment paper.
  2. Prepare the almond streusel: In a small bowl, combine sliced almonds, brown sugar, flour, and cinnamon. Add cold cubed butter and blend with a fork or pastry cutter until coarse crumbs form. Refrigerate until ready to use.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a large bowl, beat softened butter and brown sugar until light and fluffy, about 3-4 minutes.
  5. Beat in eggs one at a time, then stir in vanilla extract.
  6. Add dry ingredients and sour cream alternately in three parts, starting and ending with dry ingredients. Fold gently with a rubber spatula until just combined.
  7. Carefully fold in huckleberries, avoiding breaking them up.
  8. Pour batter evenly into the prepared pan. Sprinkle chilled almond streusel evenly over the top.
  9. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If streusel browns too quickly, tent with foil halfway through baking.
  10. Cool cake on a wire rack for at least 20 minutes before slicing.

Notes

Handle huckleberries gently to prevent bleeding into the batter. Toast almonds lightly before making streusel for extra flavor. Keep butter cold when preparing streusel to maintain crunch. Tent cake with foil if streusel browns too fast. Room temperature eggs and butter help achieve smooth batter. Overbaking can dry the cake; check at 40 minutes.

Nutrition

Keywords: coffee cake, huckleberry, brown sugar, almond streusel, breakfast, brunch, dessert, easy baking, cozy recipe

Find it online: https://chrisfeasts.com/cozy-huckleberry-brown-sugar-coffee-cake-recipe-with-easy-almond-streusel/