Serve this for breakfast, with an egg dish, eat it as an afternoon snack, or top it with a scoop of ice cream for dessert. Whichever you choose, don't miss out on this berry coffee cake! This was, undoubtedly, one of the best coffee cakes I've ever made (right up there with blueberry sour cream cake and cinnamon apple cake). I think I have a thing for fruit in my coffee cakes! Might as well add some nutrition in there when you're eating cake for breakfast, right?!

This cake is easy to put together and can be made ahead of time. Stored wrapped in the fridge, this stayed moist and fresh-tasting for 3-4 days! Though the original recipe called for raspberries, I picked up Trader Joe's frozen berry mix and really liked the variety. The berry to cake ratio was such that you got a bit of fruit in every bite. Surrounded by tender cake, it was one of my favorite combinations yet!

Go ahead and make it, you can thank me later!

One Year Ago: Blueberry Cheese Danish Cake (another great coffee cake!)

Berry Coffee Cake with Cinnamon Streusel Topping
adapted from Buns in My Oven

Ingredients:
for the coffee cake-
-1 1/2 cups all-purpose flour
-1/2 cup whole wheat flour (or use 2 cups all-purpose, if desired)
-1/2 cup granulated sugar
-1/4 cup butter, softened
-3/4 cup milk
-1 egg
-2 1/2 tsp baking powder
-1/2 tsp kosher salt
-2 cups frozen berries

for the streusel topping-
-1/2 cup granulated sugar
-1/3 cup all-purpose flour
-1 tsp ground cinnamon
-1/4 cup butter, softened

Directions:
1. Preheat oven to 375F. Spray a 9-inch springform pan with cooking spray and set aside.
2. In a small bowl, mix together streusel ingredients with your fingers, until there are pea-sized chunks of butter throughout. Set aside.
3. In a large bowl, mix all of the coffee cake ingredients, except the berries). Carefully fold in berries and pour batter into prepared pan. Sprinkle evenly with streusel.
4. Bake for 45-50 minutes, until an inserted toothpick comes out clean. Cool on a wire rack before removing sides of springform pan.