My, how I love me some streusel almond topped coffee cake - so moist and flavorful that it just melts in your mouth! This beautiful breakfast cake comes together quickly - and if you make it in the evening, it actually tastes even better the next morning.
It took all of ten minutes to whip this up and throw it in the oven, and if you are partial to warm coffee cake fresh from the oven, you'll love the wonderful aromas wafting from your oven as this bakes and finds its way to your waiting breakfast table.
Fresh blackberries are in season right now, and so beautiful that they don't look real. I put a cup and a half of fresh berries in this cake - and the berries baked up so nice in this that I could have used more.
A trick I've learned is rather than to stir the berries into the batter before spreading in the pan to bake, you can easily pour the batter into the pan, and then poke the berries into the batter with your finger. This way you control the density of the berries, and they also tend to not "sink" into the bottom of the cake while baking.
Next up is to try this recipe with some fresh peaches - I think they would taste good with the almond and vanilla laced cake, and the peaches would go well with the almond streusel topping too! Come to think of it, fresh raspberries or black raspberries might work out as well, don't you think?
Time to pour a mug of hot coffee, grab a slice of this wonderful Blackberry Almond Coffee Cake, and ponder the possibilities...