Jumbleberry Cinnamon Coffee Cake

Jumbleberry Cinnamon Coffee Cake // The Sugar Hit


WHAT A WEEK! I know I’ve been light on the recipes this one, pals! And I’m sorry, but I have had some hectic, crazy times with a lot of freelance fun.


I was down in beautiful Byron Bay working on a cool project on Tuesday and Wednesday. It was so great, getting to work with a bunch of inspiring, creative people. The food community is such a fun one to be in. I feel very lucky.


Jumbleberry Cinnamon Coffee Cake // The Sugar Hit


This trashy cake is what I made yesterday when I got back, just to stock the cupboards with something! My boyfriend had pretty much eaten everything in the house.


So I rummaged through the freezer and found three almost-finished bags of berries – blueberries, cherries and the last of the mulberries from last year. Jumbleberry cake – it had to be!


Jumbleberry Cinnamon Coffee Cake // The Sugar Hit


The beauty of this recipe is that it’s all just storecupboard ingredients, but combined in a way that makes them delicious, exciting and fun.


The cake base is just like a muffin batter – bung some things in a bowl, stir it up, scrape it into a pan. And while you’re at it, hey, why not use a disposable foil one? Sometimes life is too short to wash dishes.


Jumbleberry Cinnamon Coffee Cake // The Sugar Hit


The topping is just a quick compote made with those leftover berries, and then a simple, stir-together streusel goes flying over the top.


About 30 minutes later and your house smells like a bakery, and everyone who thought there was nothing in the house now thinks that YOU are an absolute genius/magician.


Jumbleberry Cinnamon Coffee Cake // The Sugar Hit


The rest of this life-saving cake is coming with me tomorrow to go and check out my sweet friend’s new house (!) – it’s the second piece of property she has purchased, which makes her seem like a genius/magician to me.


And for the rest of the weekend I’m going to absolutely zonk out and crash! Just me, a stack of cookbooks and nothing to do, I think. What are you doing this weekend? And what’s your go-to storecupboard cake?


Jumbleberry Cinnamon Coffee Cake // The Sugar Hit

Jumbleberry Cinnamon Coffee Cake
Serves: 1 x 31.5x21.5cm cake
For the berries:
  • 1½ cups frozen berries (any mix)
  • ½ cup (110g) sugar
  • splash of liquer (I used Grand Marnier, but rum or even orange or apple juice would work)
For the streusel:
  • ½ cup (75g) plain flour
  • 3 tbsp (45g) butter, melted
  • 2 tbsp sugar
  • 1 tsp cinnamon
For the cake:
  • 2½ cups (375g) plain flour
  • ½ cup (110g) brown sugar
  • ½ cup (110g) white sugar
  • 1 tsp cinnamon
  • ½ tsp cardamom
  • 2 tsp baking powder
  • pinch of salt
  • 2 eggs
  • ½ cup (125ml) milk
  • ½ cup (125ml) mild olive oil
  1. Grease a 13x9inch pan (31.5cmx21.5cm) and preheat the oven to 180C/350F.
  2. Place the berries, sugar and liquer into a small saucepan and cook down until syrupy and soft.
  3. Place the ingredients for the streusel into a small bowl and stir together until crumbly.
  4. Place the dry ingredients for the muffin into a mixing bowl and whisk to combine. Add in the wet ingredients and then stir together until just combined.
  5. Scrape the batter into the pan, and smooth the top. Pour over the berries and their juice. Scatter over the streusel crumbs.
  6. Place the cake into the oven, and cook for 25-35 minutes, or until springing back in the centre when lightly touched, and coming away at the edges of the pan.


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