Mixed Berry Coffee Cake

There is just something about starting a brisk fall morning off with a good Cup of Joe and a piece of coffee cake that just warms me through and through. Today, I decided to make a mixed berry coffee cake. This recipe was adapted from a King Arthur Flour recipe for Blueberry Buckle Coffee Cake. I subbed out some of the ingredients they used for either non-dairy or vegan ingredients, and I also used some ingredients that I prefer instead such as coconut oil over butter and as always, I added more cinnamon! 

This cake came out well, the texture a little chewier than I had hoped it would be, but it was still moist and delicious. 

Mixed Berry Coffee Cake

Streusel Topping Ingredients:

1/3 cup Coconut Sugar (I used Trader Joe's)

1/2 cup GF All-Purpose Flour (I use gfJules)

1/2 teaspoon Ground Cinnamon

1/8 teaspoon Salt

1/4 cup (1/2 stick) Earth Balance Buttery Stick

Cake Ingredients:

2 cups GF All-Purpose Flour

2 teaspoons Baking Powder

1/2 teaspoon Ground Cinnamon

1/2 teaspoon Salt

1/2 cup Coconut Sugar

1/4 cup White Granulated Sugar

1/4 cup (4 tablespoons) Coconut Oil (at room temperature)

1 Large Egg (*use egg replacer to make this vegan)

1 teaspoon Vanilla Extract

1/2 cup Unsweetened Coconut Milk (in box, not the can)

2 cups Fresh or Frozen Berries

Directions:

Preheat oven to 375°F. Lightly grease a 9" round cake pan that is at least 2" deep. 

To make the topping, mix sugar, flour, cinnamon and salt in a small bowl. Cut butter in with a fork until it reaches a crumbly state and set aside.

Blend flour, baking powder, cinnamon and salt together in a medium-sized bowl.

In stand mixer, beat together the sugar, butter, egg and vanilla extract. Begin to add in the milk and flour mixture a little at a time alternating between adding the two and ending with the flour mixture. Stop mixer and fold in berries until just blended. Batter will be very thick.

Pour the batter into the prepared cake pan. Sprinkle the topping over the batter and bake for 45 minutes.

Remove from oven and let cool for 15-20 minutes. You can serve this out of the cake pan or you can remove it from the pan by loosening the sides of the cake with a knife. Tip the cake out into one hand and flip back over onto a serving plate. 

Yield: 12 to 16 servings.

This recipe is gluten-free, dairy-free, nut-free and vegan when you swap the egg for egg replacer.