Shelly's Recipe

BERRY STREUSEL COFFEE CAKE

Category: Coffee Cake

1 cup brown sugar
1 cup chopped Honey Roasted Pecans
2 tsp. Cinnamon
3/4 cup softened butter
1 1/2 cups sugar
3 eggs
1 1/2 tsp. vanilla
3 cups flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. kosher salt
1 1/2 cups sour cream
2 cups raspberries, blackberries or blueberries
2 tbsp. firm butter
1/2 cup sifted powdered sugar
Milk

In small bowl, combine brown sugar, pecans and cinnamon; set aside.

In large mixer bowl, beat 3/4 cup butter, sugar, eggs and vanilla on medium speed (2 min.).

In separate bowl, combine flour, baking powder, soda and salt. Beat flour mixture, alternating with sour cream, into sugar mixture on low speed. Grease bottom and sides of 13x9 inch baking pan; spread half of batter in pan. Sprinkle with berries and 1/2 of brown sugar mixture; repeat with remaining batter and topping. Cut 2 tbsp. butter into small pieces; place over topping. Bake at 350 until toothpick inserted in center comes out clean (40-45 min.); cool slightly in pan.

In small bowl, combine powdered sugar and enough milk to make a glaze; drizzle over top of coffee cake. Serve warm.

Additional Tips
Good to Know: For a do-ahead, assemble coffee cake the night before; cover and refrigerate. Remove from the refrigerator in the morning; bake as directed above.