Almond Blackberry Coffee Cake

Ingredients

1 stick (1/2 cup) softened, unsalted butter or margarine, divided
1/3 cup plus 1 3/4 cups all-purpose flour
1/3 cup each, light brown sugar and whole oats
1/2 teaspoon ground cinnamon, divided
1-7 oz box of Almond Paste, grated
1 cup sugar
1 egg
1/2 cup Andre Prost Coconut Milk (found in the baking section)
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt
1-12 oz package blackberries, washed and drained, mixed with 1 tablespoon flour

Sweet Coconut Almond Paste and tart blackberries combine to make an irresistible coffee cake. Whether fresh summer blackberries or frozen ones in the winter, this cake is a crowd pleaser!

Time

25 minutes to assemble
50-55 minutes to bake
Total time: 75-80 minutes

Yield

12 slices

Time

Yield

Directions

Preheat oven to 350°F. Spray with bakers release spray (the kind mixed with flour) a 9 inch springform pan.
Make topping by adding 4 tablespoons of butter, 1/3 cup of flour, light brown sugar, oats and 1/4 teaspoon of cinnamon to a medium bowl. Mix with fingers or pastry blender until the texture of crumbs. Set aside.
Add grated Almond Paste and sugar to a mixing bowl. Mix on low until the texture of small crumbs. Add remaining 4 tablespoons butter and beat until combined. Add egg and beat until smooth. Add Coconut Milk and vanilla extract. Beat until incorporated.
Sift remaining 1 3/4 cups flour with baking powder, salt and remaining 1/4 teaspoon cinnamon into wet ingredients. Using a rubber spatula, fold dry ingredients into wet until almost combined. Add blackberries. Gently fold together until just combined.
Spoon into springform pan and lightly level top. Rap pan on counter to remove any air bubbles. Sprinkle top evenly with reserved oat mixture. Bake 50-55 minutes or until toothpick inserted in middle pulls out clean. Cool on wire rack 15 minutes. Run knife around inside edge of pan and release springform. Cool completely and serve.