Marionberry Coffee Cake

In March we took our first family trip with Nugget to Bend, Oregon. Bend holds a very special place in our family’s heart. It’s where I was born and where my husband and I said our vows. We would love to live there however the job market is sadly rather dismal.

My desire to live in Bend is not the point of this post … the point is coffee cake. Whenever we travel to central Oregon we always stop in the quaint mountain town Sisters. Now Sisters is adorable but the thing that beckons me back time and time again is the bakery. If you live in Oregon … anywhere in the state … and haven’t visited this bakery you are seriously missing out. The maple bars are huge and the scones are savory but it’s the coffee cake that I dream about.

Realistically I can’t drive 3 hours every time I’m hit with a coffee cake craving. So I decided to recreate the object of my desire and it turned out fantastic.

• Begin by preparing the crumb topping. Mix together the topping ingredients (melted butter, sugar, brown sugar, cinnamon, nutmeg and flour) until combined.

• Preheat oven to 350 degrees.

• Cream together butter and sugar until light and fluffy (3-5 minutes).

• Mix in eggs (one at a time), vanilla extract, almond extract, lemon zest and sour cream.

• In a separate bowl mix together flour, baking powder, baking soda and salt.

• Add the dry ingredients to the wet ingredients. Mix until just combined and pour into cake pan.

• Lightly mash marionberries with a fork and distribute on top of cake.

• Cover cake and berries with crumb topping.

• Sprinkle slivered almonds on top of cake.

• Bake for 40-50 minutes or until a knife comes out clean.

• When cooled add glaze and serve.

• Enjoy!

Marionberry Coffee Cake

April 19, 2019

by admin

Category Sweet Treats Uncategorized

Ingredients

• For the crumb topping:
• 1/4 cup sugar
• 1/3 cup packed brown sugar
• 1 tsp cinnamon
• 1/8 tsp nutmeg
• 1 stick butter (melted)
• 1 1/3 cups flour
• For the cake:
• 6 tbsps room temperature butter
• 3/4 cup sugar
• 2 eggs at room temperature
• 1 tsp vanilla extract
• 1 tsp almond extract
• Zest of one lemon
• 2/3 cup sour cream
• 1 1/4 cups flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp kosher salt
• 1/4 cup almond slivers
• 1 cup marionberries
• For glaze:
• 1 cup powdered sugar
• 1 tsp almond extract
• 1-2 tsps milk (for thinning)

Instructions

1. Prepare the crumb topping by mixing all ingredients, for the topping only, together in a bowl.
2. Preheat oven to 350 degrees.
3. Cream together butter and sugar until light and fluffy (3-5 minutes).
4. Mix in eggs (one at a time), vanilla extract, almond extract, lemon zest and sour cream.
5. In a separate bowl mix together flour, baking powder, baking soda and salt.
6. Add the dry ingredients to the wet ingredients. Mix until just combined and pour into cake pan.
7. Lightly mash marionberries with a fork and distribute on top of cake.
8. Cover cake and berries with crumb topping.
9. Sprinkle slivered almonds on top of cake.
10. Bake for 40-50 minutes or until a knife comes out clean.
11. When cooled add glaze and serve.
12. Enjoy!

Tags

baking,

bend,

breakfast,

cake,

coffee cake,

marionberry,

oregon,

portland