The Dahlia Bakery Cookbook, © 2012 by Tom Douglas and Shelley Lance
|3 cups all-purpose flour, separated||1 cup granulated sugar|
|1/2 cup packed brown sugar||3 large eggs|
|1 teaspoon ground cinnamon||1 cup sour cream|
|22 tablespoons cold unsalted butter, softened, separated||1 tablespoon pure vanilla extract|
|2 teaspoons baking powder||1 teaspoon kosher salt|
|1 teaspoon baking soda||2 cups blueberries, raspberries, or blackberries|
Preheat the oven to 350°F. Butter a 9 x 13- inch baking pan and set aside.
To make the streusel, combine ½ cup flour, brown sugar, and cinnamon in a bowl. Add 6 tablespoons of diced butter and blend with a pastry blender or your fingers until crumbly. Set aside.
To make the cake, sift together 2 ½ cups flour, baking powder, and baking soda into a bowl and set the dry ingredients aside. In an electric mixer with the paddle attachment, cream 1 cup (16 tablespoons) of butter and sugar together until light and fluffy. Scrape down the bowl. Add the eggs, one at a time, beating well after each addition and scraping the bowl down as needed. Mix in the sour cream, vanilla extract, and salt. Add the dry ingredients, a third at a time, mixing just until everything is blended together. Remove the bowl from the mixer and, using a rubber spatula, gently fold in the berries. The batter will be thick.
Scrape the batter into the prepared pan and spread it evenly with the spatula. Sprinkle the streusel evenly over the surface of the cake.
Bake until the top of the cake is golden brown and a wooden skewer inserted into the center of the cake comes out with a few crumbs clinging but no batter, 45 to 50 minutes, rotating the pan halfway through the baking time. Remove the pan from the oven and cool on a wire rack for 10 to 15 minutes. Cut the cake into 12 squares and serve warm.
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