This post contains affiliate links.
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
Ingredients
Crumb Topping
1/2 tsp. salt
1/2 almonds, chopped
Cake
11/2 cups flour
1 Tablespoon cornmeal
1/2 teaspoon baking soda
1/2 cup plus 3 Tablespoons sugar, divided
6 Tablespoons unsalted butter, room temperature
1/2 teaspoon almond extract
2 large eggs
1 cup buttermilk
1 Tablespoon cinnamon
11/2 cup raspberries
11/2 cup blueberries
Directions
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!
Linking to:
Cranberry Bundt Cake
Chocolate Snack Cake with Hershey’s Perfectly Chocolate Frosting
Blueberry Muffins
The Joy of Simple Things
That looks to die for!
OH DEAR….how did I miss this?
So my dear, you have done much traveling! Good, always good to see family! But now you are home and isn't it nice? Just walking around the neighborhood today was such a treat; I felt like a little girl again, playing outside in the yard!HAHAHHAHHHA
Thank you so much for coming to visit my post. It means a lot to me that you visit. You're such a dear. Anita
What a fun summer of travels you've had. It's been a whirlwind of travel for me too, but amazing! Now if only I could be in your town so I could have a slice of this coffee cake – it looks fabulous!!
Looks wonderful! Have a great weekend, K
I had to stop & stare when I saw the 1st image. OMG, that looks so so good. This is definitely my kind of sweet. I'll begin baking again when it gets a bit cooler and this recipe will be in the stack of "must makes."
This is so beautiful. I hope you bring it over t Food on Friday. Cheers from carole's chatter