Blackberry Orange Coffee Cake

Prep Time:

20m

Bake/Cook Time:

32m - 35m

Yield:

9-12 servings

Who can resist crunchy streusel atop a delicate coffee cake? Chef Eddy's Blackberry Orange Coffee Cake is bursting with juicy blackberries and fresh orange flavor. This non-dairy recipe is great for brunch, as an afternoon snack, or as a lunchbox treat. If you're feeling generous, surprise your office-mates with this crowd-pleaser!

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Confectioners Powdered Sugar Poly Bag

Ingredients

Streusel Topping

1/2 cup all-purpose flour*
1/3 cup Dixie Crystals Extra Fine Granulated Sugar
1 teaspoon cinnamon (Vietnamese preferred)
1/8 teaspoon salt
3 tablespoons vegetable/olive oil

Cake

2 cups all-purpose flour*
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons cinnamon (Vietnamese preferred)
3/4 cups Dixie Crystals Extra Fine Granulated Sugar
1/2 teaspoon salt
1/3 cup + 2 tablespoons vegetable or olive oil
1 large egg
Zest of 2 oranges, no white bitter pith
2/3 cup orange juice
1/2 teaspoon salt
2 teaspoons vanilla extract
2 cups fresh blackberries plus more for decorating
Dixie Crystals Confectioners Powdered Sugar (optional for dusting)

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F.
Prepare 9-inch round or an 8X8-inch square baking pan by spraying with non-stick spray or buttering pan completely. Set aside.
Prepare streusel by combining flour, sugar, cinnamon, and salt in a bowl. Pour in oil and rub together until crumbles form. Set aside.
Whisk together flour, baking powder, baking soda, cinnamon, sugar, and salt together and set aside.
In a bowl large enough to hold all ingredients, whisk oil and egg together. Add orange zest, orange juice, salt, and vanilla.
Add dry ingredients and mix briefly, mixture should look undermixed. Add blackberries and fold in gently in without over mixing. (Too much mixing makes cake less tender.)
Scrape batter into prepared pan and cover with streusel.
Place in oven for approximately 32-35 minutes (slightly less if using a 9X9-inch pan) or until light golden brown and center bounces back when lightly pressed with a finger.
Decorate with additional berries and dust with confectioners sugar. Serve warm or at room temperature.