Mixed Berry with Almond Streusel Coffee Cake
Cook time
Total time
Serves: 6-8
  • For the cake:
  • 85 g butter, softened
  • 80 g sugar
  • ½ teaspoon vanilla extract or ½ vanilla bean (cut open and scraped out)
  • 85 g eggs (1.75 eggs)
  • 100 g flour
  • ½ teaspoon baking powder
  • 2 cups frozen mixed berries
  • For the streusel:
  • 100 g butter, softened
  • 100 g sugar
  • 140 g flour
  • 10 g almond flour
  1. Preheat the oven to 160 degrees Celsius or 320 degrees Fahrenheit.
  2. Start by creaming the butter and sugar together in a bowl either with the hand mixer, or in the mixing machine. Since this is a small recipe, I used my hand mixer.
  3. Add the vanilla.
  4. Add the eggs one at a time. I say 1.75 eggs in the recipe. To do this, I cracked one whole egg and then cracked the second egg leaving a bit of both the yolk and egg white in the shell.
  5. On low speed, add the flour and baking powder little by little just until combined.
  6. Transfer to a spring form pan lined with baking paper. This is really necessary in order to be able to remove slices from the pan once baked.
  7. Place in the refrigerator while you make the streusel.
  8. To make the streusel, with your hands, start by mixing together the butter and sugar.
  9. Add the flour and almond flour little by little until combined.
  10. Break the streusel into pea-sized pieces. Place in the refrigerator to harden.
  11. Remove the spring form pan from the fridge and top with a single layer of a frozen berry mixture. A single layer in important because the juices from the berries could prevent the bottom layer from baking.
  12. Top with the cooled streusel and place in the oven and bake for about 45 minutes until the streusel is golden brown and the cake is baked through,
  13. Let cool and dust with powdered sugar.
  14. Enjoy!
Recipe by Baking My Way Through Germany at http://www.bakingmywaythroughgermany.com/2016/01/mixed-berry-coffee-cake-with-almond-streusel/