Berry Coffee Cake with Crumble Topping

Blackberry and strawberry season in Chongqing is welcomed by small shopkeepers and individual sellers who market their delicious fruit on street corners and along any busy side walks.  The perfect deep purple blackberry is lined in neat rows and strawberries are mounded in shallow baskets for show.  The berries are always fresh picked, and tempting.

I wanted to take advantage of the plentifulness by starting with a basic sour cream coffee cake and combining the berries to get the contrast in color and tangy sweetness.  Now, living in mid-west China has a few difficulties.  At times I cannot get the ingredients I need to make some recipes; sour cream being one of them.  Not to worry, I have found plain yogurt to be a great substitute and did use my homemade yogurt to make this cake.

My favorite fruit and veggie store just outside FG gates displays the daily pick of berries.

Street vendor shouts to get my attention and check out her basket of blackberries.

Ingredients:

2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
6 tablespoons butter, softened
3/4 cup sugar
2 eggs
2/3 cup sour cream (or plain yogurt)
1 teaspoon almond extract

Topping

3/4 cup strawberries sliced
3/4 cup blackberries
3/4 cup sugar coated or honey coated walnuts
3/4 cup shredded coconut
1/2 cup brown sugar
4 tablespoons flour
4 tablespoons butter melted

Set the oven to 375 degree Fahrenheit  (250 degree Celsius).  Prepare a 10 inch round cake pan by brushing with oil, or spray with cooking spray, then dust with flour.  Tap out the excess flour.  In a bowl, combine dry ingredients: flour, baking powder, baking soda by shaking through a sifter.

In a separate bowl mix butter and sugar together and beat well with a mixer until fluffy.

 Add eggs one at a time and mix each time.  Add the sour cream and almond extract. Beat once more.  Add dry ingredients a bit at a time and stir after each addition.

For the topping, put together flour, sugar, coconut, walnuts and melted butter and mix.

Pour the batter into the waiting pan and spread until it is even. Drop the strawberries and blackberries randomly on top of batter.  With your hand, crumble the topping all over.

 Pop the pan into the heated oven and bake for about 45 to 50 minutes.  Check to see when done by inserting a toothpick in the center.

Combine the reserved berries with 1 tablespoon of sugar and set aside.  When the cake cools down to room temp, and just before serving, garnish the center with the berries.