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Showing posts from May, 2013

Triple Berry Coffee Cake

For the Cake:
1 1/2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1/2 cup unsalted butter, softened1 cup granulated sugar2 large eggs1 teaspoon pure vanilla extract1 heaping teaspoon lemon zest1/4 cup sour cream1/3 cup milk1/2 cup EACH raspberries, blueberries, blackberries

Crumb topping:

3 tablespoons softened butter1/3 cup brown sugar1/4 all-purpose flour1 teaspoon ground cinnamon

Directions:

Preheat oven to 350 degrees. Grease and flour the bottom and sides of a spring pan.For the cake: Sift flour, baking powder and salt. Set aside.Cream the butter and sugar with electric mixture until light. Add eggs one at a time and beat until fluffy. Add vanilla, lemon zest and sour cream and mix well.Alternately, add flour mixture and the milk to the batter, beginning and ending with the flour.Spread half of the batter evenly into prepared pan and smooth the top. Spread berries (thawed & well-drained, if using frozen) on top of batter. Cover berries with the remaining batter a…