Berry Me Coffee Cake

BERRY ME COFFEE CAKE

Ingredients

For the dough:
¾ cup warm water
¾ tablespoon (1 packet) granulated yeast
¾ tablespoon salt
2 eggs, beaten
¼ cup honey
½ stick (4 tablespoons) butter, melted
3 ½ cups flour

For the streusel topping:
½ cup oats
½ cup flour
½ cup brown sugar
½ cup pecans, chopped
2 tablespoons butter, melted
1 teaspoon raw sugar
½ teaspoon cinnamon

For the fruit:
1 cup fresh blueberries, washed and patted dry
¾ cup fresh raspberries, washed and patted dry
1 ½ tablespoons brown sugar

Method

• Mix together water, yeast, salt, eggs, honey, and butter in large bowl. Add flour gradually and stir with wooden spoon until incorporated. (Use wet hands and an extra tablespoon or two of water if necessary.)

• Cover bowl with plastic wrap and let rise at room temperature for 2 hours.

• After initial rise, chill dough in refrigerator for at least 2 hours and up to 5 days for easier handling.

• When ready to bake, turn out dough on floured surface. Separate into two equal-sized balls. Using rolling pin, make two circles the same size as an 8-inch round (or heart-shaped) cake pan. These will be your bottom and top layers of the coffee cake. If desired, spread dough across bottom of pan and cut with pizza wheel for exact measurements.

• In medium bowl, make streusel by mixing oats, flour, brown sugar, pecans, and butter. Stir just until incorporated; streusel should be crumbly and lumpy. Set aside.

• In separate bowl, combine berries and sprinkle with brown sugar.

• Grease cake pan with cooking spray.

• Place one of the dough circles into bottom of cake pan. Top with half of the berry mixture and half of the streusel mixture. Repeat with second dough circle, berries, and streusel. Sprinkle with cinnamon and raw sugar.

• Cover pan with plastic wrap and let rest for 90 minutes at room temperature.

• Preheat oven to 375 degrees.

• Bake 45 minutes, or until lightly browned and skewer inserted in center of cake comes out clean.

• Remove pan from oven and cool 10 minutes. Put large plate on top of pan and gently flip upside down. Cake should release onto plate. Cover with serving plate and invert again.

• Most importantly, serve hot and with whipped cream!

P.S. for the fellas: Save yourself all this work. Just marry me and I promise to make you Berry Me Coffee Cake every day as long as we both shall live.