Jumbleberry Cinnamon Coffee Cake
 
 
Author:
Serves: 1 x 31.5x21.5cm cake
Ingredients
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
Instructions
  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.
Recipe by The Sugar Hit at http://www.thesugarhit.com/2015/06/jumbleberry-cinnamon-coffee-cake.html