Brown Sugar-Berry Coffee Cake ~
~ adapted from Firehouse Food- Heather Buren, Medic 29 ~
Preheat oven to 350 degrees, butter and flour a springform pan.
Finely chop walnuts for 1/4 cup.
Add walnuts to a combination of 1/2 cup packed dark brown sugar, 1/4 cup granulated sugar, 1/2 cup flour, 2 teaspoons cinnamon, 1/4 teaspoon cloves and 1/4 teaspoon nutmeg. Cut in 4 tablespoons softened unsalted butter.
At room temperature, have 3/4 cups milk and 1/2 cup sour cream on hand.
For cake batter: Combine 2 cups flour, 1 tablespoon baking powder and 1/2 teaspoon kosher salt. In another large bowl on medium speed, beat 1/2 cup softened unsalted butter and 3/4 cups granulated sugar until smooth– 3 minutes. Beat in 3 eggs, one at a time, then 1 teaspoon vanilla.
Beat in flour mixture in 3 additions, alternating with the milk and sour cream.
Wash and have dry an assortment of fresh berries– 6 ounces.
Pour half the batter into the bottom of the springform pan, arrange berries, then spatula the remainder of batter over the berries.
Bake for about 1 hour, cool for 10 minutes.
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