BERRY BRUNCH COFFEE CAKE RECIPE: HOW TO MAKE IT
This golden berry-filled coffee cake is crowned with even more plump, fresh berries. We live on a farm in Wisconsin, and often use wild black raspberries that grow in our woods. —Sheri Kratcha, Avoca, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, beat the cream cheese, butter and sugar. Beat in egg and vanilla. Combine the flour, baking soda and salt; add to butter mixture alternately with milk. Fold in raspberries. , Pour half of the batter into an 8-in. fluted tube pan coated with cooking spray and dusted with flour. In a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. Top with remaining batter. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients until smooth; drizzle over warm cake.
Nutrition Facts : Calories 464 calories, FatContent 17g fat (10g saturated fat), CholesterolContent 80mg cholesterol, SodiumContent 270mg sodium, CarbohydrateContent 74g carbohydrate (51g sugars, FiberContent 2g fiber), ProteinContent 5g protein.
PERSIMMON BRUNCH CAKE RECIPE | ALLRECIPES
A fresh Hachiya persimmon should feel soft and jellylike when ripe. Lemon juice may be added to the puree to prevent discoloration and enhance the taste.
Provided by Stephanie
Categories Desserts Cakes Coffee Cake Recipes
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 1 8-inch square cake
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch baking dish or cake pan.
- Whirl the pulp in a blender until smooth. Blend together the persimmon pulp and baking soda in a small bowl.
- In a large bowl, cream together the butter and sugar until fluffy. Add the puree to the creamed mixture. Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves; gradually blend the flour mixture into the persimmon mixture. Stir in nuts and citrus zests; batter will be stiff. Spoon into prepared cake pan.
- Bake in preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool the cake in the pan for 10 minutes, and turn out on a rack to continue cooling an additional 20 or 30 minutes before serving. Sprinkle with confectioners' sugar and serve warm.
Nutrition Facts : Calories 376.8 calories, CarbohydrateContent 59.3 g, CholesterolContent 27.1 mg, FatContent 15.1 g, FiberContent 2 g, ProteinContent 3.8 g, SaturatedFatContent 6.9 g, SodiumContent 386.7 mg, SugarContent 26 g
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