Mixed Berry Pecan Coffee Cake
2 1/2 cups flour
1 cup brown sugar
3/4 cup granulated white sugar
1 teaspoon cinnamon
3/4 cup oil
1 cup pecans, chopped
1 cup buttermilk (or substitute 1 cup milk + 1 teaspoon vinegar)
1 teaspoon baking powder
1 teaspoon baking soda
6 oz Driscoll’s raspberries
6 oz Driscoll’s blackberries
Preheat oven to 350° F. Butter baking pan and set aside. If using paper cake molds, there is no need for butter; simply place the molds on a baking sheet.
In a medium bowl, combine flour, brown sugar, granulated white sugar, and cinnamon. Add oil.
Take 3/4 cup of this mixture and add chopped nuts; this is the streusel topping. Set aside.
To the mixture without nuts, add buttermilk, egg, baking powder and baking soda. Mix until just well incorporated. Stir in 4 oz each of the raspberries and blackberries, reserving some for the topping. Pour batter into baking pan and sprinkle with streusel topping. Nestle 3 berries on the tops of each cake.
- 20-24 minutes for mini cakes, or until a toothpick inserted in the center comes out clean.
- 35-40 minutes for large 9×13 cake, or until a toothpick inserted in the center comes out clean.
For mini-cakes, I used these 3.5-inch paper molds.