Blackberry and Walnut Coffee Cake (Brain Food)

A beautiful crunchy topping and moist insides make this coffee cake one of my favorites. Blackberry and walnuts are very good for the brain and they boost memory. It’s one of the yummiest brain foods in my blog and I’ve made it countless times for my kids. So try it out and share your comments!

Coffee Cake

It is good in the afternoon with a cup of coffee or tea. Usually, coffee cake is very rich in taste as they are often full of sour cream. Although delicious, I wanted a lighter texture cake, so for I used a butter cake recipe which uses milk instead of sour cream. Another option when berries are out of season is to spread your favorite jam or fruit preserves over the cake batter and then sprinkle the streusel topping. You can also serve this coffee cake warm from the oven, at room temperature, or even cold.

Furthermore, I would like to share some of my suggestions for making blackberry and walnut coffee cake. Firstly, place the walnuts on a baking sheet and bake it for 8 mins (180 degrees C) or until fragrant. Let cool and then chop them coarsely. Secondly, use cold unsalted butter for a streusel topping. While I have used fresh blackberries over the batter, you could use raspberries or even blueberries. You can also spread some jam or fruit preserves over the batter instead of fruits. Finally, you can serve this coffee cake warm at room temperature or even cold.

You may also like my cake recipes such as Orange Chiffon Cake, Eggless Fruit Cake, Pineapple Cake, Indian Honey Cake and Chocolate Chiffon Cake.

Blackberry and Walnut Coffee Cake (Brain Food) 2017-05-07 05:37:23

Serves 6    A beautiful crunchy topping and moist insides make this cake one of my favorites. Blackberry and walnuts are very good for the brain and they boost memory. It's one of the yummiest brain foods in my blog and I've made it countless times for my kids.                             Print        Prep Time   00:15        Cook Time   01:00        Total Time   01:15

Prep Time   00:15        Cook Time   01:00        Total Time   01:15         For Cake Batter

1. 1 cup all purpose flour (130 g)
2. 1 tsp baking powder
3. 1/8 tsp salt
4. 1/2 cup white sugar (100 g)
5. 1/4 cup unsalted butter at room temperature (55 g)
6. 1 large egg at room temperature
7. 1/3 cup milk at room temperature (80 ml)
8. 1/2 tsp vanila essence
9. 1 cup fresh blackberries          For Streusel Topping
10. 1/3 cup all purpose flour (40 g)
11. 1/3 cup white sugar (65 g)
12. 1/2 tsp ground cinnamon
13. 1/4 cup COLD unsalted butter (55 g)
14. 1/4 cup toasted walnuts, chopped for topping          Instructions
15. Preheat oven to 180 degrees C. Then butter and flour an 8-inch springform pan.
16. Toast the walnuts in the oven for 8 mins or until a nice aroma comes and cool down for some time, then chop roughly.          Streusel topping
17. In a wide bowl, mix together the flour, sugar and cinnamon powder until combined.
18. Then cut the COLD butter into small cubes and mix it with the flour mixture by using a fork until it becomes coarse crumbs and keep it in the refrigerator for further use.          Cake Batter
19. In a bowl, whisk together the flour, baking powder and salt until combined and keep it aside.
20. In the bowl of electric stand mixer, with the paddle attachment, (or with a hand mixer) beat the butter until smooth and creamy.
21. Then add the sugar and beat until light and fluffy on medium-high speed for 2 mins. Scrape down the sides of the bowl by using a rubber spatula.
22. Then add the egg and vanilla essence and beat until combined.
23. Now add the flour mixture in three additions alternately with the milk in two additions, beat until just combined. (It starts and ends with flour)
24. Spread the batter onto the bottom, and slightly up the sides, of the prepared pan.
25. Then scatter the fresh berries over the cake batter and top with the streusel which we kept in the refrigerator.
26. Finally, spread the chopped walnuts over the streusel topping.
27. Bake it for about 60 to 70 mins or until the streusel is golden brown and a toothpick inserted in the center comes out clean.
28. Remove from the oven and place on a wire rack to cool slightly.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Blackberry and Walnut Coffee Cake (Brain Food)

Serves 1
Prep Time: 00:15
Cook Time: 01:00
Total Time: 01:15

Ingredients

• 130 g all purpose flour
• 1 tsp baking powder
• 1/8 tsp salt
• 100 g white sugar
• 55 g unsalted butter
• 1 large egg
• 80 ml milk
• 1/2 tsp vanilla essence
• 1 cup fresh blackberries
• 40 g all purpose flour
• 65 g white sugar
• 1/2 tsp ground cinnamon
• 55 g unsalted butter
• 1/4 cup toasted walnuts

Instructions

• Preheat oven to 180 degrees C. Then butter and flour an 8-inch springform pan.
• Toast the walnuts in the oven for 8 mins or until a nice aroma comes and cool down for some time, then chop roughly.
• In a wide bowl, mix together the flour, sugar and cinnamon powder until combined.
• Then cut the COLD butter into small cubes and mix it with the flour mixture by using a fork until it becomes coarse crumbs and keep it in the refrigerator for further use.
• In a bowl, whisk together the flour, baking powder and salt until combined and keep it aside.
• In the bowl of electric stand mixer, with the paddle attachment, (or with a hand mixer) beat the butter until smooth and creamy.
• Then add the sugar and beat until light and fluffy on medium-high speed for 2 mins. Scrape down the sides of the bowl by using a rubber spatula.
• Then add the egg and vanilla essence and beat until combined.
• Now add the flour mixture in three additions alternately with the milk in two additions, beat until just combined. (It starts and ends with flour)
• Spread the batter onto the bottom, and slightly up the sides, of the prepared pan.
• Then scatter the fresh berries over the cake batter and top with the streusel which we kept in the refrigerator.
• Finally, spread the chopped walnuts over the streusel topping.
• Bake it for about 60 to 70 mins or until the streusel is golden brown and a toothpick inserted in the center comes out clean.
• Remove from the oven and place on a wire rack to cool slightly.

By Santhi Therese
The Indian Claypot