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| Blackberry Zucchini Coffee Cake submitted by Mom Johnson |
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Description
Moist and flavorful.....
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Directions
Preheat oven to 350 degrees. Sift together the flour, soda, powder and salt in a small bowl and set aside. In a stand mixer, cream the butter and sugar until light and fluffy.
Add the egg and mix until combined. mix in the sour cream and vanilla. Gradually add the sifted flour mixture, mixing on low speed.
Wrap the shredded zucchini in paper towels and wring out most of the liquid by squeezing it over a sink. You should be left with somewhat dry zucchini.
Remove bowl from mixer and fold in the zucchini and most of the blackberries (reserve 5-6 blackberries for topping) by hand. Pour batter into a greased 9-10 inch springform pan.
In another bowl, mix the sugars and salt for the streusel. Stir in the melted butter, then add the flour and toss with a fork until combined.
Top the cake with about half of the streusel; scatter remaining blackberries over the top, then add the rest of the streusel. Bake for 35-45 minutes. Cover with aluminum foil and bake another 8-10 minutes or until done.
Remove from oven and let cake cool at least 15 minutes before serving.
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Ingredients
 1 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
6 T. butter, softened
3/4 cup granulated sugar
1 egg
3/4 cup sour cream
1 tsp. vanilla
6 oz. grated zucchini
6 oz. fresh blackberries
Streusel:
1/2 cup brown sugar
1/4 cup granulated sugar
1/4 tsp. salt
1 stick (1/2 cup) butter, melted
1 1/4 cups flour
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