Blackberry Zucchini Coffee Cake with Honey Glaze
a tender, moist blackberry zucchini coffee cake with a sweet honey glaze
yield: 1 (9”) cake
Ingredients
Scale
Streusel
- 1 cup light brown sugar
- ½ tsp kosher salt
- 1 ½ sticks (6 oz) unsalted butter, melted
- 2 cups all-purpose flour
Coffee Cake Batter
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp kosher salt
- 6 tbsp butter, softened
- ¾ cup granulated sugar
- 1 tbsp pure vanilla extract
- 1 egg
- 1 (8 oz) container sour cream
- 8 oz grated zucchini
- 12 oz fresh blackberries, quartered
Honey Glaze
- 2/3 cup powdered sugar
- 2 tbsp honey
- 1 tbsp water
- flaky sea salt
Instructions
- Preheat the oven to 350°F. Grease a 9×2” cake pan and line it with parchment paper. Prepare the zucchini by placing the shredded zucchini in the center of a kitchen towel. Wrap up the towel and wring out most of the liquid by squeezing it over the sink. Set aside.
- For the streusel, combine the brown sugar and salt in a mixing bowl. Pour in the melted butter and use a fork to mix. Lastly, add in the flour and mix with the fork until just combined (it should be thick and crumbly). Set the bowl of streusel in the fridge.
- For the cake batter, combine the flour, baking soda, baking powder, and salt in a mixing bowl. Whisk to combine.
- Add the softened butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. Cream together until light and fluffy, about 3 minutes. Mix in the vanilla. Add the egg and continue to mix until incorporated, scraping down the sides of the bowl as needed. Lastly, mix in the sour cream.
- Add the dry ingredients and mix on low until just incorporated. Fold in the zucchini and ¾ of the blackberries using a rubber spatula. Spread the batter into the cake pan. Top the cake with the streusel and remaining blackberries.
- Bake on the middle rack, uncovered, for 35 minutes. Cover the pan with a piece of aluminum foil. Continue to bake for about 8 more minutes, or until just cooked through. Remove the pan from the oven and let cool for about 20 minutes.
- Meanwhile, for the honey glaze, combine the powdered sugar, honey, and water in a mixing bowl. Whisk to combine.
- Use the parchment paper to gently lift the cake out of the pan and set it on a cooling rack. Drizzle the honey glaze over top. Sprinkle a pinch of flaky sea salt. Serve the cake warm or at room temperature, using a serrated knife to cut it into slices.