My summer love language is pink/purple/peachy and fruity. All I want to do this weekend is put Van Morrison in my headphones, tool down the bike path on my roller skates at the beach, people-watch, seagull-watch, and express my affections in strawberries and raspberries.
Good, right? What more do we really need? (If your answer to that rhetorical question was: VANILLA CREAM CHEESE TOPPING!!!… then you’ve totally come to the right place.)
Pile together strawberries, blueberries, and raspberries.
This is totally relaxed summer baking. Embrace it!
I used sour cream, buttermilk, and oil The trifecta of sour cream, buttermilk, and oil is guaranteed to result in good cake karma.
They add moisture and richness, and the cake retains some lightness and fluffiness, courtesy of the buttermilk.
Before baking I sprinkled turbinado sugar over the top, which creates a slightly crunchy, chewy, and sweet crust. Underneath the golden browned top lies a moist, rich, soft, creamy, dense, yet tender interior.
While baking, the top domes and the berries sprinkled on the surface before baking sink down, creating potholes and craters filled with sweet, juicy berries. Best potholes ever.
The vanilla cream cheese frosting is truly the icing on the cake. It’s sweet, tangy, and the perfect creamy complement to the strawberries and cake. If you have extra frosting and don’t eat it all with a spoon, use it as a dip for fresh fruit.
Breakfast? Yes. Afternoon snack? Sure? Dinner? You know I’ve done it.
This is an anytime, summertime coffee cake. Do it up!
Summertime Coffee Cake
Adapted from Averie Cooks
For the Cake
1 cup granulated sugar
1 cup all-purpose flour
1/3 cup sour cream (very thick Greek yogurt may be substituted, although I have not tested it)
1/4 cup buttermilk
1/4 cup canola or vegetable oil
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt, optional and to taste
1/2 cup strawberries, halved and loosely packed
1/4 cup raspberries loosely packed
1/2 cup blueberries loosely packed
2 to 3 tablespoons turbinado sugar, for sprinkling (2 tablespoons granulated sugar may be substituted)
For the Vanilla Cream Cheese Glaze
about 3 ounces (about 1/3 cup) cream cheese, softened
1/3 cup granulated sugar OR about 1 cup confectioners’ sugar (granulated sugar prevents glaze from getting as ‘crunchy’ when exposed to air, but doesn’t incorporate as smoothly as confectioners’ sugar)
2 to 3 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
For the Cake -Preheat oven to 400F. grease a 9 inch cake pan with grease and flour the pan; set aside. To the bowl of a stand mixer fitted with the paddle attachment combine first 10 ingredients (through salt), and mix on medium-high speed until smooth and combined, about 2 minutes.Stop, scrape down the sides of the bowl, and mix on medium-high speed until smooth and combined, about 1 minute. Transfer batter to prepared pan. Arrange berries uniformly over the top of batter (looks like a lot but they sink down and shrivel while baking). Evenly sprinkle with 2 to 3 tablespoons sugar.Bake at 400F for 30 minutes. Lower the temp to 375F and bake for another 20 to 25 minutes, or until cake is golden, set in the center (it will likely be domed), not jiggly, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling, but no batter. Watch your cake, not the clock. If at any point your cake appears to be browning more quickly in places before the center is setting, cover with foil .Allow cake to cool in pan on a wire rack for about 10 minutes before removing from pan and turning out onto a rack to cool completely. While the cake cools, make the glaze. For the Vanilla Cream Cheese Glaze – Combine all ingredients in a small bowl and beat until smooth, either with a whisk or a mixer. Play with ratios of all ingredients to suit your tastes.Drizzle glaze over cake in big ribbons, going up and back, over the surface If you have extra glaze, it will keep airtight in the refrigerator for at least 1 month. It makes an excellent fruit dip. I store cake airtight at room temperature where it stays fresh for 4 days. Store in the refrigerator (due to the glaze) if desired.