Classic coffee cake has received a "berry" delicious update. Topped with fresh berries, cinnamon, sugar, and sweet glaze, this Mixed Berry Coffee Cake is a delightful sweet treat to serve with coffee or tea.
Spray a 9-inch springform pan with baking spray. Set aside.
In a large bowl (or bowl of a stand mixer fitted with the paddle attachment), cream together the butter and sugar until light and fluffy: about 3-5 minutes. Beat in the egg, lemon zest, and vanilla extract.
In a medium bowl, whisk together the flour, baking powder, and salt. Add about half of the flour mixture to the butter mixture, and beat for a few seconds to start combining. Add in the sour cream and beat for a few more seconds. Finally, add in the rest of the flour mixture and beat until just combined. The batter will be thick.
Spread this mixture into the prepared pan.
Now, prepare the topping by gently mixing the sugar, flour, and cinnamon with the berries. Add the berries to the top of the batter leaving a small 1/2 to 1-inch border.
Bake for about 45 minutes or until a toothpick inserted near the center comes out clean.
Cool for about 10-15 minutes; then, remove the sides of the springform pan.
Prepare the glaze by whisking together the confectioners' sugar, milk, and vanilla extract.
Drizzle over the coffee cake. This can be sliced and served warm or enjoyed at room temperature.
Notes
Any round 9-inch pan will work for this recipe. A springform pan just makes it easier to remove the cake.You can use frozen berries for this recipe, but I highly recommend fresh. If you are using frozen, there is no need to thaw them.