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Moist Huckleberry Almond Coffee Cake with Brown Sugar Streusel

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A moist and fluffy coffee cake bursting with sweet-tart huckleberries, subtle almond flavor, and topped with a buttery brown sugar almond streusel. Perfect for brunch or coffee time, this easy recipe delivers a comforting and delicious treat.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (320g)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, softened (227g)
  • 1 cup granulated sugar (200g)
  • ½ cup brown sugar, packed (110g)
  • 2 large eggs, room temperature
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • ½ cup sour cream (120ml) (can substitute with Greek yogurt)
  • 1 ½ cups huckleberries, fresh or frozen (225g)
  • ½ cup slivered almonds (50g)
  • Brown sugar streusel topping:
  • ½ cup brown sugar (110g)
  • ¼ cup all-purpose flour (30g)
  • ½ tsp ground cinnamon
  • ¼ cup unsalted butter, cold and cubed (56g)
  • ¼ cup slivered almonds (25g)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray and lightly dust with flour to prevent sticking.
  2. Make the streusel topping: In a small bowl, combine ½ cup brown sugar, ¼ cup flour, and ½ tsp cinnamon. Cut in ¼ cup cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Stir in ¼ cup slivered almonds. Set aside.
  3. Prepare the batter: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Cream the butter and sugars: Using a mixer, beat 1 cup softened butter with 1 cup granulated sugar and ½ cup brown sugar until light and fluffy, about 3 minutes.
  5. Add eggs one at a time, beating well after each addition. Mix in almond extract and vanilla extract.
  6. Alternately add the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix gently but thoroughly.
  7. Toss huckleberries in a tablespoon of flour to prevent sinking. Gently fold them into the batter using a spatula.
  8. Pour batter into the prepared pan and spread evenly.
  9. Sprinkle the streusel topping evenly over the batter, distributing almonds for crunch.
  10. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. If streusel browns too quickly, tent loosely with foil halfway through baking.
  11. Cool the cake on a wire rack for at least 20 minutes before slicing.

Notes

Toss berries in flour before folding to prevent sinking. Cream butter and sugars until light and fluffy for best texture. Tent with foil if streusel browns too fast. For gluten-free, use 1-to-1 gluten-free flour blend. For dairy-free, substitute sour cream with coconut yogurt and butter with plant-based margarine. Adding whole chopped almonds on top before baking adds extra crunch.

Nutrition

Keywords: huckleberry coffee cake, almond coffee cake, brown sugar streusel, easy coffee cake, moist coffee cake, brunch recipe, berry coffee cake

Find it online: https://avabowls.com/moist-huckleberry-almond-coffee-cake-with-brown-sugar-streusel-recipe-easy-and-delicious/