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Wild Huckleberry Sour Cream Coffee Cake with Cinnamon Crumble

wild huckleberry sour cream coffee cake - featured image
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A moist and tender coffee cake featuring a tangy sour cream base, bursting wild huckleberries, and a crunchy cinnamon crumble topping. Perfect for cozy mornings and casual gatherings.

Ingredients

Scale
  • 2 ½ cups (300g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) full-fat sour cream
  • 2 teaspoons vanilla extract
  • 1 ½ cups (225g) wild huckleberries, fresh or frozen (do not thaw if frozen)
  • For the Cinnamon Crumble Topping:
  • ½ cup (60g) all-purpose flour
  • ½ cup packed (100g) brown sugar
  • 2 teaspoons cinnamon
  • ¼ cup (55g) unsalted butter, cold and cubed

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8×8 or 9×9-inch baking pan with butter or non-stick spray and lightly dust with flour.
  2. In a medium bowl, whisk together 2 ½ cups flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat ½ cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 3 to 5 minutes.
  4. Beat in 2 large eggs, one at a time, mixing well after each addition.
  5. Mix in 1 cup sour cream and 2 teaspoons vanilla extract until smooth.
  6. Gradually fold in the dry flour mixture using a spatula or wooden spoon, being careful not to overmix.
  7. Gently fold in 1 ½ cups wild huckleberries to avoid breaking the berries.
  8. Prepare the cinnamon crumble topping by mixing ½ cup flour, ½ cup brown sugar, and 2 teaspoons cinnamon in a small bowl. Cut in ¼ cup cold cubed butter until mixture resembles coarse crumbs.
  9. Pour the batter into the prepared pan and smooth the top. Evenly sprinkle the cinnamon crumble over the batter.
  10. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  11. Let the cake cool in the pan on a wire rack for at least 30 minutes before slicing.

Notes

Use softened butter for the crumble topping to ensure proper texture. Do not overmix the batter to keep the cake tender. Fold in berries gently to avoid breaking them and turning the batter purple. If the crumble browns too fast, cover loosely with foil halfway through baking. For gluten-free, use a 1-to-1 gluten-free flour blend and adjust baking time. For dairy-free, substitute sour cream with coconut yogurt and use dairy-free butter alternatives.

Nutrition

Keywords: wild huckleberry coffee cake, sour cream coffee cake, cinnamon crumble, easy coffee cake, berry coffee cake, breakfast cake, dessert

Find it online: https://sunnysavory.com/wild-huckleberry-sour-cream-coffee-cake-easy-cinnamon-crumble-recipe/