This is a Sunday morning treat for my family. It has the brown sugar crunchy topping of traditional coffee cake and added berries for color and a fresh taste. Serve it with crisp bacon and hot cocoa or coffee for a perfect breakfast.
2 cups flour
1 t. baking powder
1 t. baking soda
1/4 t. salt
1/2 c. butter
1 c. sugar
3 eggs, lightly beaten
1 c. ricotta cheese or sour cream
1 16 oz pkg frozen berries, thawed
1 c. dark brown sugar
1/4 c. butter
1/4 c. flour
3/4 c. chopped pecans or walnuts
Preheat oven to 350 and grease a 13 x 9 baking dish, set aside.
Combine flour, baking powder, baking soda, and salt in a small bowl, set aside.
Beat butter and sugar until fluffy. Add eggs and beat well. Alternately add flour and sour cream or ricotta to egg mixture. Beat at low speed to blend. Fold in berries. Pour into greased pan.
For topping, beat brown sugar and butter together. Add flour and nuts and stir to make crumbly mixture. Spread on top of batter. Bake 30 minutes or until wooden pick comes out clean. Let stand for 10 minutes before slicing. Enjoy!