Blackberry and Almond Cake

A moist cake with a thick blackberry ribbon and nutty, streusel topping. This Blackberry and Almond Coffee Cake is perfect for Easter or Mother’s Day brunch.

For the Blackberry Filling:
1 1/2 cups blackberries (thawed if frozen)
1/4 cup water
1/4 cup sugar
2 tablespoons cornstarch

For the Streusel Topping:
1 cup slivered almonds
1/2 cup flour
1/3 cup brown sugar
3 tablespoons sugar
4 tablespoons unsalted butter, melted

For the Coffee Cake:
1 cup sugar
1/2 cup (8 tablespoons) unsalted butter, room temperature
2 eggs
1 cup Greek yogurt (I used 2% Fage)
1 tsp. vanilla extract
1 1/2 cups all-purpose flour (I used King Arthur)
1/2 cup almond meal (I used Bob’s Red Mill)
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

View the full recipe at Floating Kitchen →