Streusel Berry Coffee Cake

1 stick plus 1 tablespoon unsalted butter, softened
3/4 cup granulated sugar
1 1/2 cups plus 3 tablespoons cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup sour cream
1 cup blueberries, raspberries, or blackberries, or any combination, rinsed well & patted dry

Streusel Topping:
1/2 cup firmly packed light brown sugar
1/2 cup all-purpose flour
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup melted butter
3/4 cup chopped pecans


Place all streusel ingredients in a mixing bowl and blend. Preheat the oven to 375°. Grease a 10-inch springform pan with the tablespoon of butter and lightly dust with flour. Set aside. In a large mixing bowl, cream the butter and sugar with a mixer on high speed. Add the eggs one at a time. Put the dry ingredients in a separate bowl. Add dry ingredients to the butter mix in 3 stages alternating with the sour cream; beating well after each addition. Pour the batter into the prepared pan and arrange the berries evenly over the top. Evenly sprinkle the topping over the berries. Bake until golden brown and a tester inserted into the center comes out clean, about 45 minutes. Let cool 15-20 minutes before serving.

NOTE: Next time I make this I plan on placing half the batter in the cake pan; then topping that with 1/3 - 1/2 of the streusel topping; add remaining batter and lightly swirl. Then add berries and top with remaining streusel.