Very Berry Coffee Cake

Simple to make and a good way to use up leftover sour cream as it only calls for 3 tablespoons of it. You can mix and match berries or use all one kind too. Recipe courtesey Killahevlin Bed and Breakfast Front Royal, Virginia

• Ready In: 55 mins
• Serves: 12

Ingredients

• For Cake

• 1 1⁄2 cups  sifted all-purpose flour
• 1  teaspoon baking powder
• 1⁄4 teaspoon salt
• 1⁄2 cup  softened butter
• 1  cup granulated sugar
• 2  large eggs
• 1  teaspoon pure vanilla extract
• 3  tablespoons sour cream
• 1⁄3 cup milk
• 1 1⁄2 cups  fresh berries (frozen or thawed berries may be substituted ( try a combo of blueberries, blackberries, and raspberr)

• Crumb Topping

• 3  tablespoons  softened butter
• 1⁄3 cup granulated sugar
• 1⁄4 cup unsifted all-purpose flour
• 1⁄2 teaspoon ground cinnamon

Directions

1. Spread solid shortening on bottom and sides of a 9-inch square pan.
2. Position oven rack in center of oven and preheat to 350 degrees.
3. Sift together flour, baking powder and salt.
4. Set aside.
5. Cream butter and sugar with electric mixer.
6. Add eggs one at a time and beat until fluffy.
7. Add vanilla and sour cream and mix well.
8. Alternately, add flour mixture and milk to batter, beginning and ending with flour.
9. Spread half the batter into the prepared pan and smooth the top.
10. Spread berries (well drained) on top of batter.
11. Cover berries with remaining batter and spread the top evenly with a spatula (some berries will show through).
12. For Crumb Topping: Combine all ingredients and pinch them with fingertips to make crumbs.
13. Spread on top of cake and bake for 30 to 35 minutes (metal pan) or longer if glass pan- or until a toothpick comes out clean and cake is golden brown.
14. Cool cake completely (in pan) on wire rack.
15. Refrigerate overnight and cut into squares.
16. Serve at room temperature.