Good morning! It is so nice to be back, home and here as well. As I mentioned a few weeks ago I have been making the most of my summer and have literally been traveling sine June 28th. We have been to Chicago, Milwaukee, Denver, New Orleans and points in between. We have visited family, met old friends, attended a wedding and so much more.
I have to be honest, although I love to travel, it is always nice to be at home and back into my routine. I even managed to bake a little this weekend which I have not done in over a month.
I made this fabulous Almond Mixed Berry Coffeecake with Crumble Topping. This cake is delicious, easy to make and what I love is that you can add any fruit to the cake that you want or just leave it out altogether and it is still delicious.
Almond Mixed Berry Coffeecake with Crumble Topping
Recipe from Inquiring Chef
1 cup all purpose flour
1/2 cup light brown sugar
1/2 tsp. salt
1/2 almonds, chopped
11/2 cups flour
1 Tablespoon cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plus 3 Tablespoons sugar, divided
6 Tablespoons unsalted butter, room temperature
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 large eggs
1 cup buttermilk
1 Tablespoon cinnamon
11/2 cup raspberries
11/2 cup blueberries
Crumb topping, whisk the flour, sugar and salt in a medium bowl, then add the nuts, stir well. Add the butter and use your fingers or a pastry blender to blend the butter into the mixture until you have moist crumbs.
Preheat oven to 350. Spray a 9 inch spring-form with cooking spray and then line with a piece of parchments paper and set aside.
In a medium bowl add the flour, corn meal, baking soda, baking powder and salt. Whisk until mixed.
In the bowl of an electric mixer fitted with a paddle attachment cream 3/4 cup of sugar and butter until light and fluffy. Then beat in extracts and eggs one at a time. Be sure to scrape the bowl between additions.
With the mixer on low add the flour mixture and buttermilk, alternating between the two, beginning and ending with the dry ingredients.
Pour half the batter into the prepared spring-form pan. Whisk the remaining 3 tablespoons sugar and cinnamon then sprinkle evenly over the batter. Spoon remaining batter over the top and smooth evenly.
Pour berries over the top evenly. Then sprinkle with the crumb topping.
Bake the cake for 55-65 minutes or until a tester inserted into the center comes out clean.
Let cool completely in the pan. Then cut and serve.
How has your summer been going? Are you traveling? Relaxing or doing something else? Have you been making any tasty treats? If so, I would love to hear about them.
I hope that you have a fabulous week!