The idea for triple berry coffee cake came to me one day after seeing these cute little Staub cocottes (these little pots) at Williams Sonoma.
Actually no, thats a lie. I saw the cocottes first and after squealing from the cuteness and thinking how pretty they would be to photograph, I thought well what am I gonna make in them first?
Thats usually how I buy my props these days. Before I buy anything, I think about what I could use it for, and if its not for multiple things then I sadly put it down. In the beginning when I first started collecting props, I would go into Homegoods and feel SO overwhelmed because I liked everything and needed to buy it all right that second. But now that I know what my overall brand colors are, and what I like and don’t, I can say that I can walk into Homegoods with a tighter grip on my wallet, because no I don’t need that orange dish in the shape of a pumpkin for a Thanksgiving blog post.
Back to talking about this triple berry coffee cake though. Many people like to make fruit cobblers in the summer with the abundance of berries, stone fruit, and healthier desserts on their minds. So cobbler was the first thing that came to mind when I saw these cuties.
But then I remembered that I for one am not a cobbler person, and I didn’t want to blog about something that I didn’t love because whats the point? I don’t know what it is but something about hot fruit doesn’t do it for me. So I looked into alternatives and thought about cake. What kind of cake would I want to eat with berries?
Ding! Ding! Ding! Coffee cake!
I have loved coffee cake even longer than I have loved coffee. We used to get those Drake’s Coffee Cakes all the time when I was little, (someone please tell me why they discontinued them because its not ok) and loved the buttery fluffiness of the cake and obviously the cinnamon streusel on the top. The struggle was always real trying to open the package without losing all those crumbs.
So when I set out to make these, I knew there had to be a serious crumb to cake ratio, and that the cake still needed a buttery taste to it just with the added touch of berries.
I made sure to coat the berries in a little bit of flour so they wouldn’t sink to the bottom of the batter, filled up my little cutie cocottes and shoved them in the oven.
Can I just tell you that just by the smell of them 25 minutes later, I knew they were gonna be insane. After patiently waiting for them to cool, I dug my spoon in and took a big bite.
EUPHORIA. They were incredible.
The cake is fluffy and has the buttery taste I was going for, and the berries add the perfect contrast between sweet and tart, which is what makes berries so delicious. Top it off with a nicccccce amount of cinnamon streusel and you got yourself the next best thing since Drake’s coffee cakes.
After making these triple berry coffee cakes, maybe I’m not so sorry they don’t make them anymore.
Mini Triple Berry Coffee Cakes
Ingredients
- For the cinnamon crumb topping:
- 1 cup all purpose flour
- ½ cup brown sugar
- ¼ cup granulated sugar
- ¼-½ teaspoon cinnamon depending on preference
- ½ cup cold butter diced small
- For the cake:
- ¼ cup butter softened at room temperature
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 cup all purpose flour plus 1 tablespoon separated
- ¼ teaspoon kosher salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup sour cream
- ½ teaspoon vanilla extract
- ½ - ¾ cup strawberries chopped small
- ½ - ¾ cup blackberries cut in half
- ½ - ¾ cup blueberries whole
- For the glaze:
- 1 cup confectioners sugar
- 1 tablespoon milk or water
Instructions
- Preheat your oven to 350° F.
- Make the crumb topping first- In a small bowl combine the flour, sugars, and cinnamon. Use a pastry cutter to cut in the butter or pinch the butter into the mixture with your fingers gently until medium clumps for. Put it in the fridge until you are ready to use.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars together on medium speed for two minutes, until light and fluffy. Add in the egg and mix for another 30 seconds.
- Meanwhile in a medium sized bowl, combine the dry ingredients except for the 1 tablespoon separated flour. Add ½ of the dry ingredients to the mixture and beat on low till mostly combined.
- Add in the sour cream and vanilla, and mix to combine again, then add in the last of the flour and continue mixing.
- Remove the bowl from the mixer and set aside. Then in a small bowl combine the berries with 1 tablespoon of flour and gently mix so you don’t break up the berries. Fold the berries into the cake batter gently.
- Spray the cocottes or ramekins with non stick spray and fill them up ⅔ way full. Remove the cinnamon crumb topping from the fridge and sprinkle it all over the tops of the batter.
- Bake for 20-25 minutes or until the cake is golden brown and a skewer inserted comes out clean. Cool.
- Make the glaze. In a small bowl combine the confectioners sugar and milk, mix with a fork and drizzle over the mini cakes.
- Enjoy!
Hi! I am dairy free, is there anything I could sub the sour cream for?
Hi!
You can definitely sub it with the tofutti brand fake sour cream! Let me know how it comes out!
SAM omg these photos are beyond! The texture of the cake looks perfect. Adding to my list to try!
I always make a recipe when I’m inspired by beautiful cookware/bakeware!! great minds. I’ll have to give this a go soon!
Yes!! I couldn’t resist these little cuties!