| Prep: 15 mins | Cook: 45 mins – 55 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 345 | 16g | 8g | 44g |
| sugars | fibre | protein | salt |
| 24g | 2g | 5g | 0.22g |
There’s something satisfyingly indulgent about a great coffee cake – and let me tell you, this Huckleberry Coffee Cake is a shining star amongst them. The classic American comfort of a traditional coffee cake, combined with the vibrant tang of huckleberries, makes it a delightful treat that beautifully bridges my West Coast health consciousness with a nod to classic culinary indulgence. Baked to golden perfection, it’s a crowd pleaser for any time of day – be it a sunny breakfast in the California valleys, or a comforting dessert under the gentle glow of twilight.
A Healthy Fusion Confection
Huckleberries, the star ingredient of this Huckleberry Coffee Cake, are a phenomenal source of vitamin C, iron, and antioxidants. Combined with the heart-healthy benefits of cinnamon, and the indulgent yet controlled sweetness from both white and brown sugar, this recipe effortlessly merges health and enjoyment. It’s a true testament to the delicately balanced dishes that are, at heart, my culinary style. Not too heavy, not too light – it’s a cake that both my children and my health-conscious mindset can agree on.
Ideal Companions to Huckleberry Coffee Cake
This vibrant coffee cake has plenty of potential partners if you want to create a more extensive menu. For a glorious brunch spread, I’d pair it with homemade granola, a refreshing avocado salad, and a glass of Californian rosé. For those late evening meetings or quiet nights in, it’s a delicious accompaniment to a hearty pasta dish or perhaps a piece of expertly cooked salmon. No matter the time of day, or the accompanying dishes, this Huckleberry Coffee Cake holds its own as a multi-faceted delight.
Wind down a lovely meal with a piece of our Huckleberry Coffee Cake, and you’ll see why this recipe is close to my heart. Made with love, health-consciousness, and a touch of home, I hope you love this delightful cake as much as my family and I do. Happy baking!
What You’ll Need
- 1 cup of huckleberries
- 1 and 1/2 cups of all-purpose flour
- 3/4 cup of white sugar
- 1/2 cup of unsalted butter, soften
- 1/4 cup of brown sugar
- 2 large eggs
- 1/2 cup of sour cream
- 1/4 cup of brewed coffee
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- Sugar glaze(one cup powdered sugar mixed with 2 tablespoons milk)
Method
Step One
First, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Butter and flour a 9-inch springform pan, shaking out any excess flour.
Step Two
In a medium bowl, mix together 1 and 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of ground nutmeg. Set this mixture aside for later.
Step Three
In a large bowl, cream together 1/2 cup of softened unsalted butter, 3/4 cup of white sugar and 1/4 cup of brown sugar until the mixture is light and fluffy. This should take about 5 minutes with an electric mixer on a medium speed.
Step Four
Beat 2 large eggs into the creamed butter and sugar, one at a time, making sure each egg is fully incorporated before adding the next. Stir in 1 teaspoon of vanilla extract.
Step Five
Gradually mix in the flour mixture into the butter and sugar, alternating with 1/2 cup of sour cream and 1/4 cup of brewed coffee. Begin and end with the flour mixture and mix just until the batter is smooth.
Step Six
Fold in 1 cup of huckleberries, stirring gently to evenly distribute them throughout the batter. Pour the batter into the prepared springform pan.
Step Seven
Bake the coffee cake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let it cool in the pan for at least 10 minutes before removing the sides of the pan. Allow the cake to cool completely on a wire rack.
Step Eight
Last, drizzle the cooled coffee cake with the sugar glaze (one cup powdered sugar mixed with 2 tablespoons milk) before serving.
