Banana Berry Coffee Cake


INGREDIENTS:


1 1/4 cup all-purpose flour

3/4 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

6 tablespoons butter, room temperature

1/2 cup granulated sugar

1 egg

1 generous teaspoon vanilla extract

1/4 generous teaspoon almond extract

1/3 cup sour cream

1 cup mashed banana, approx. 2 large bananas

1 heaping cup mixed berries, fresh or frozen

2 teaspoons butter, room temperature for greasing the cake pan


For the streusel:

4 tablespoons brown sugar

2 tablespoons granulated sugar

1/3 cup + 1 tablespoon all-purpose flour

2 1/2 tablespoons butter, melted




INSTRUCTIONS:

  1. Preheat oven to 350° F.

  2. Peel and mash bananas with a fork. Measure out one cup. Set aside.

  3. Combine flour, baking powder, baking soda, and salt in a small bow. Set aside.

  4. Add sugar and 6 tablespoons butter to a large mixing bowl. Beat on medium high until light and fluffy, about 1 minute.

  5. Beat in egg until well incorporated.

  6. Add extracts, banana, and yogurt. Beat until well incorporated. The mixture will look granular. It’s fine and will smooth out once the dry ingredient are added.

  7. Add dry ingredients, 1/3 at a time, into the wet. Blend just until combined.

  8. Rub the 2 teaspoons butter onto the bottom and sides of a 9-inch square pan. Coat with a dusting of flour tapping out excess, or line with parchment paper for easy removal of the cake.

  9. Spread half of the batter into the pan. Add half of the berries, tucking some into the batter.

  10. Add the remaining batter. Spread evenly. Add remaining the berries, tucking some into the batter.

  11. Add the streusel mixture to the top.

  12. Baked 350° F for 40-45 minutes or when a tooth comes out with a few dry crumbs attached. Place onto a cooling rack to cool.


To make the streusel:

  1. Combine all of the ingredients into a small mixing bowl.

  2. Use a fork or spatula to combine until the mixture looks like damp, coarse sand.


Makes 9 servings.



Recipe note:

  1. Layering the batter and berries help prevent frozen berries from bleeding into the batter. If using fresh berries you could use the layering method, or mix the berries into the batter first. Fresh uncut berries should not bleed into the batter as much as frozen.



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