The Saskatoon Berry is by far the best berry (IMHO) out there. The name saskatoon derives from the Cree inanimate noun misâskwatômina. The city of Saskatoon, Saskatchewan, is named after this berry. Saskatoon trees grow all over the province and if you are lucky you have them in your yard or close by. Saskatoons can be picked near Moose Jaw at Bend In The River Berries: http://bendintheriverberries.com – I have several Saskatoon trees in my yard; however, the birds are quicker than me in picking the berries. Many Saskatoon trees haven’t produced berries this year around Moose Jaw because of the late frost which froze the flowers ceasing any production of berries. I purchase my Saskatoon berries from Bend In The River Berries, here in Moose Jaw, Saskatchewan (if they have them in stock or are available to pick) and will freeze them and use them in my recipes. Berries can also be purchased from other Saskatchewan businesses.
This recipe makes 1 loaf pan of Sour Cream Saskatoon Berry Coffee Cake.
Prep Time: 20 mins (I’m slow)
Cook Time: 45 mins [35 on Bake and 10 on Convection – or all on Bake]
Total Time: 1 hour and 5 mins
- ½ cup butter softened/room temperature (I use salted)
- ½ cup sugar
- 1 large or extra-large egg
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon of baking soda
- ¾ cup sour cream
- (¼ teaspoon salt…if your not using salted butter)
Filling/Topping… aka goodness mix:
- ½ cup brown sugar
- 1 ½ cups of Saskatoon berries – we use Saskatoon’s from Moose Jaw’s: Bend In The River Berries
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ cup of butter – chilled
- ½ cup chopped and toasted pecans or walnuts or almonds
- Preheat oven to bake at 350 degrees F.
- Take out 1 ½ cups of Saskatoon berries – either frozen or fresh and place on paper towel to remove excess moisture.
- Grease a 9×5″ bread loaf pan with butter and then coat with flour.
- Prepare Topping: Toast nuts. In a medium saucepan on med – high heat toast nuts. Make sure to move pan constantly – don’t burn the nuts. Set off to the side when finished.
- In a small bowl combine goodness ingredients with pastry cutter or fork, cinnamon, brown sugar, vanilla, toasted nuts, and butter together. Combine until butter is the size of small peas.
- In a mixing bowl cream butter & sugar together with an electric mixer. Beat in egg. Mix in vanilla.
- In a separate bowl mix flour, baking powder, & baking soda together. Slowly add to the creamed mixture. Mix until everything is well combined. If the batter is too thick, add more sour cream. Use a spatula to scrape the bottom of the mixer to make sure everything is combined.
- Pour approximately half the batter into prepared loaf pan. Even it out with a rubber spatula or butter knife.
- Sprinkle half the Saskatoon berries on top of the batter – evenly distribute.
- Sprinkle half of goodness mix over the Saskatoon berries and batter.
- Pour remaining batter on. Smooth out & then sprinkle with remaining Saskatoon berries and top with goodness mix.
- Bake for 30-35 minutes or until a toothpick inserted in center comes out clean. If you have a convection oven, turn it from bake to convection for the last 10 minutes to ensure the topping is crispy.
- Let cake cool in pan for 10 minutes prior to cutting into it.