Berry Coffee Cakes

Serves: 2 large ramekin cakes

Prep: 15 mins

Cook: 25 mins

Ingredients:

Crumb Topping:

• 1 cup all-purpose flour

• ¼ cup brown sugar

• ¼ cup granulated sugar

• ½ tsp cinnamon

• ½ cup cold butter, diced

Cake Batter:

• ¼ cup butter, softened

• ¼ cup brown sugar

• ¼ cup granulated sugar

• 1 large egg

• 1 cup all-purpose flour

• ¼ tsp kosher salt

• ½ tsp baking powder

• ¼ tsp baking soda

• ½ cup mayonnaise

• ½ tsp vanilla extract

• ½ cup each: chopped strawberries, blackberries, and blueberries (tossed with 1 tbsp ap flour)

Glaze:

• 1 cup icing sugar

• 1 tbsp oat milk

• 1 tbsp elderberry syrup (optional)

  
  

Instructions:

1. Preheat oven to 350°F. Grease ramekins.

   
   

2. In a small bowl, mix all crumb topping ingredients except for butter. Cut in cold butter until clumps form. Chill until needed.

   
   

3. For the batter, cream butter and sugars in a stand mixer for 2 minutes. Add egg and beat briefly.

   
   

4. In a separate bowl, whisk 1 cup flour with salt, baking powder, and baking soda.

   
   

5. Add half the dry mix to the wet, mix on low. Add mayo and vanilla, then the remaining dry mix.

   
   

6. Fold in berries: Toss berries with the reserved 1 tbsp flour, then gently fold into the batter.

   
   

7. Fill ramekins 2/3 full with cake batter and top with crumb mixture. Bake 20–25 minutes, until golden and a toothpick comes out clean.

   
   

8. While the cakes cool slightly, stir together icing sugar, oat milk and elderberry syrup until smooth.

   
   

9. Drizzle over cakes and enjoy :)