VERY BERRY COFFEE CAKE RECIPES

Name: Very Berry Coffee Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12 serving(s)
Ingredients: 1 1/2 cups sifted all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup softened butter; 1 cup granulated sugar; 2 large eggs; 1 teaspoon pure vanilla extract; 3 tablespoons sour cream; 1/3 cup milk; 1 1/2 cups fresh berries (frozen or thawed berries may be substituted ( try a combo of blueberries, blackberries, and raspberr); 3 tablespoons softened butter; 1/3 cup granulated sugar; 1/4 cup unsifted all-purpose flour; 1/2 teaspoon ground cinnamon

VERY BERRY COFFEE CAKE RECIPE - FOOD.COM

Very Berry Coffee Cake Recipe - Food.com image

Simple to make and a good way to use up leftover sour cream as it only calls for 3 tablespoons of it. You can mix and match berries or use all one kind too. Recipe courtesey Killahevlin Bed and Breakfast Front Royal, Virginia

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup softened butter
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
3 tablespoons sour cream
1/3 cup milk
1 1/2 cups fresh berries (frozen or thawed berries may be substituted ( try a combo of blueberries, blackberries, and raspberr)
3 tablespoons softened butter
1/3 cup granulated sugar
1/4 cup unsifted all-purpose flour
1/2 teaspoon ground cinnamon

Steps:

Spread solid shortening on bottom and sides of a 9-inch square pan.
Position oven rack in center of oven and preheat to 350 degrees.
Sift together flour, baking powder and salt.
Set aside.
Cream butter and sugar with electric mixer.
Add eggs one at a time and beat until fluffy.
Add vanilla and sour cream and mix well.
Alternately, add flour mixture and milk to batter, beginning and ending with flour.
Spread half the batter into the prepared pan and smooth the top.
Spread berries (well drained) on top of batter.
Cover berries with remaining batter and spread the top evenly with a spatula (some berries will show through).
For Crumb Topping: Combine all ingredients and pinch them with fingertips to make crumbs.
Spread on top of cake and bake for 30 to 35 minutes (metal pan) or longer if glass pan- or until a toothpick comes out clean and cake is golden brown.
Cool cake completely (in pan) on wire rack.
Refrigerate overnight and cut into squares.
Serve at room temperature.

Nutrition Facts : Calories 269.1, FatContent 12.4, SaturatedFatContent 7.5, CholesterolContent 61.5, SodiumContent 189.8, CarbohydrateContent 36.8, FiberContent 0.6, SugarContent 22.4, ProteinContent 3.3

BERRY GOOD COFFEE CAKE RECIPE | ALLRECIPES

Berry Good Coffee Cake Recipe | Allrecipes image

This yummy recipe is one of my favorites. The raspberries and glaze make every bite absolutely scrumptious. A true family pleaser.

Provided by Sarah

Categories Desserts Fruit Desserts Raspberry Dessert Recipes

Total Time 1 hours 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 1 coffee cake

Number Of Ingredients 15

Ingredients

1 cup all-purpose flour
? cup white sugar
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 egg
½ cup reduced-fat plain yogurt
2 tablespoons butter, melted
1 teaspoon vanilla extract
3 tablespoons brown sugar
1 cup fresh or frozen raspberries
1 tablespoon slivered almonds
¼ cup confectioners' sugar
1 teaspoon fat free milk
¼ teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly coat an 8 inch round cake pan with nonstick cooking spray.
Sift together the flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the egg, yogurt, butter, and 1 teaspoon vanilla extract. Stir the egg mixture into the flour until well moistened. Toss the raspberries with the brown sugar in a small bowl.
Pour 2/3 of the batter into the cake pan and sprinkle with the raspberries and almonds. Spoon the remaining batter over the raspberries.
Bake in preheated oven until cake springs back when lightly touched, 35 to 40 minutes. Set aside to cool.
To make the glaze, stir together the sugar, milk, and 1/4 teaspoon of vanilla extract until smooth. Drizzle glaze over the cooled coffee cake. Serve at room temperature.

Nutrition Facts : Calories 181.9 calories, CarbohydrateContent 32.4 g, CholesterolContent 31.8 mg, FatContent 4.4 g, FiberContent 1.6 g, ProteinContent 3.6 g, SaturatedFatContent 2.2 g, SodiumContent 176.6 mg, SugarContent 19.2 g

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