Skip the morning stress and prep this coffee cake the night before! Then, in the morning, just pop it in the oven and let the sweet aroma fill your kitchen.
Grease and lightly flour a 13x9x2-inch baking pan. In a medium bowl stir together 2 cups of the flour, the baking powder, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and sour cream until combined. Add flour mixture, beating on low speed just until combined. Stir in 1 cup of the mixed berries, the orange peel, and milk (batter will be thick). Spread batter in the prepared baking pan. Cover and chill for 2 to 24 hours.
For topping, in a small bowl stir together the remaining 1/2 cup flour, the brown sugar, almonds, and cinnamon. Using a pastry blender, cut in 3 tablespoons butter until mixture resembles coarse crumbs. Cover and refrigerate topping and the remaining cup of mixed berries separately until needed.
Preheat oven to 350°F. About 15 minutes before baking, remove coffee cake, topping, and the remaining mixed berries from refrigerator. Sprinkle coffee cake with mixed berries; sprinkle with topping.
Bake for 35 minutes. Cover loosely with foil. Bake for 15 to 20 minutes more or until a wooden toothpick inserted near the center comes out clean. Cool on a wire rack for 35 minutes. Serve warm.
Avoid using light sour cream. This coffee cake needs the extra fat to keep it moist.