Berries & Irish Cream Coffee Cake

bakefromscratch.com

Jo Jo Hicks

I’m a foodie and love spicy goodness in my dishes.

½ cup (113 grams) unsalted butter, softened

¾ cup (150 grams) granulated sugar

¼ cup (55 grams) firmly packed light brown sugar

2 large eggs (100 grams), room temperature

1 large egg yolk (19 grams), room temperature

½ teaspoon (3 grams) vanilla bean paste

1⅔ cups (208 grams) plus 1 teaspoon (3 grams) all-purpose flour, divided

2¼ teaspoons (11.25 grams) baking powder

¾ teaspoon (2.25 grams) kosher salt

¾ cup (180 grams) sour cream, room temperature

¼ cup (60 grams) Irish cream liqueur*

⅓ cup (52 grams) plus 2 tablespoons (21 grams) fresh blueberries, divided

½ cup (84 grams) quartered fresh strawberries, divided

½ cup (90 grams) halved fresh blackberries, divided

Spiced Streusel (recipe follows)

Irish Cream Glaze (recipe follows)

Directions at bakefromscratch.com

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