BLUEBERRY ALMOND COFFEE CAKE
I've received many rave reviews for this tender coffee cake that's chock-full of blueberries and sliced almonds. Since it's not overly sweet, it's just the thing for breakfast or a light dessert. -Brenda Carr, Houston, Texas
Provided by Taste of Home
Time 50m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the egg, buttermilk, butter and extracts until blended. Stir into dry ingredients just until moistened. Stir in 2/3 cup blueberries. , Pour into a greased 8-in. square baking dish. Top with remaining blueberries. Combine the almonds, brown sugar and cinnamon; sprinkle over the top. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 179 calories, Fat 6g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 252mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
ALMOND-BERRY COFFEE CAKE
Fresh raspberries and tart blackberry jam fill lemon-zest-flecked cake;the cinnamon-spiced almond streusel on top is crumbly and nutty.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees. Make the topping: Whisk flour, brown sugar, cinnamon, salt, and almonds in a medium bowl. Using your fingers, work in butter until mixture forms coarse crumbs ranging in size from small peas to marbles. Sprinkle with almond extract; toss to combine.
- Make the cake: Use cooking spray to coat a 10-inch tube pan with a removable bottom. Place pan on a baking sheet. Sift together flour, baking powder, baking soda, and salt into a medium bowl. Fold raspberries into jam in a small bowl.
- Put butter, sugar, and zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 3 to 4 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Mix in vanilla. Reduce speed to low. Mix in half the reserved flour mixture, followed by the sour cream. Add remaining flour mixture; beat until just combined.
- Spoon half the batter into prepared pan. Mound berry mixture in a ring in center of batter. Top with remaining batter. Using a small offset spatula, smooth top. Sprinkle with the topping.
- Bake until golden brown and a toothpick inserted into center comes out clean, 65 to 70 minutes. Let cool slightly on a wire rack, 10 to 15 minutes. Run a knife around edges of pan to loosen. Pull up on tube to lift cake from pan. Let cool on rack 15 minutes. Invert cake onto a baking sheet, removing tube portion, then reinvert onto rack to cool completely.
GLUTEN-FREE ALMOND BERRY COFFEE CAKE
Wake up to a sweet breakfast treat the entire family will enjoy.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- Heat oven to 375°F. Grease and flour bottom and side of 9-inch round cake pan with shortening and flour blend.
- In large bowl, beat 3/4 cup granulated sugar, the softened butter and egg with electric mixer on medium speed until fluffy. Beat in 1/2 cup milk and 1 teaspoon vanilla just until blended. Stir in flour blend, baking powder, xanthan gum and salt. Spread batter in pan.
- In medium bowl, stir together 2 tablespoons granulated sugar and the cinnamon; sprinkle half of the sugar mixture over batter. Add berries to remaining sugar mixture; toss until well coated. Spoon berry mixture over batter. Sprinkle with almonds; pat almonds and berries lightly into batter.
- Bake 30 to 40 minutes or until toothpick inserted in center of cake comes out clean.
- In small bowl, mix Glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake. Serve warm.
Nutrition Facts : Calories 320, Carbohydrate 57 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 32 g, TransFat 0 g
RASPBERRY ALMOND COFFEECAKE
This moist, light cake is "berry" delicious as a dessert or for breakfast. Your house will smell just wonderful while it is baking and cooling. Recipe doubles well.
Provided by Melissa Marsh
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h30m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
- Combine raspberries and brown sugar in a bowl. Set aside.
- In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
- Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
- Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.
Nutrition Facts : Calories 173 calories, Carbohydrate 25.8 g, Cholesterol 29.8 mg, Fat 6.6 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 3.2 g, Sodium 115.8 mg, Sugar 14.5 g
MIXED-BERRY COFFEE CAKE
Serve this berry and almond-filled breakfast cake warm from the oven.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease and flour bottom and side of 9-inch round cake pan, or spray with baking spray with flour.
- In large bowl, beat 3/4 cup granulated sugar, the butter and egg with electric mixer on medium speed until fluffy. Beat in milk just until blended. Stir in flour, baking powder and salt. Spread batter in pan.
- In medium bowl, stir together 2 tablespoons granulated sugar and the cinnamon. Add berries; toss with cinnamon-sugar mixture until well coated. Spoon berry mixture over batter. Sprinkle with almonds.
- Bake 35 to 45 minutes or until toothpick inserted in center of cake comes out clean.
- In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm.
Nutrition Facts : Calories 310, Carbohydrate 53 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 32 g, TransFat 0 g
ALMOND-BERRY COFFEE CAKE
I made this for for weekend guests. It is a great summery coffee cake. Very pretty to cut! It's from Martha Stewart.
Provided by KathyP53
Categories Breads
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees.
- Make topping: Whisk 1 cup flour, brown sugar, cinnamon, 1/2 teaspoons salt, and almonds in a medium bowl. Using fingers, work in 1/2 cup butter until mixture forms coarse crumbs ranging in size from small peas to marbles. Sprinkle with almond extract; toss to combine.
- Make cake: Use cooking spray to coat a 10" tube pan with a removable bottom. Place pan on a baking sheet. Sift together 2 1/2 cups flour, baking powder, baking soda, and 1/2 teaspoons salt into a medium bowl. Set aside.
- Fold raspberries into jam in a small bowl.
- Put 3/4 cup butter, granulated sugar, and lemon zest into bowl of electric mixer fitted with paddle. Mix on medium-high speed until pale and fluffy, 3-4 minutes. Reduce speed to medium. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
- Mix in vanilla. Reduce speed to low. Mix in half of reserved flour mixture, followed by sour cream. Add remiaining flour mixture. Beat until just combined.
- Spoon HALF of batter into prepared pan. Mounf berry mixture in a ring in center of batter. Top with remaining batter. Using a small offset spatula, smooth top. Sprinkle with topping.
- Bake until golden brown and toothpick inserted into center comes out clean, 65-70 minutes.
- Let cool slight on a wire rack, 10-15 minutes. Run a knife around edges of pan to loosen,. Pull up on tube to lift cake from pan. Let cool on rack for 15 minutes. Invert cake on a baking sheet, remove tube portion, then re-invert cake onto rack to cool completely.
Nutrition Facts : Calories 709.6, Fat 34.6, SaturatedFat 19.1, Cholesterol 137.1, Sodium 384.9, Carbohydrate 92.4, Fiber 3.4, Sugar 51, Protein 9.3
CRANBERRY ALMOND COFFEE CAKE
"Cranberries add a delightful tartness to this coffee cake that is a Christmas morning tradition for my family," writes Anne Keenan from Nevada City, California. "I make my own almond paste to use when making this treat." (You can find Anne's recipe by searching for "Homemade Almond Paste" in the Recipe Finder)
Provided by Taste of Home
Time 1h
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, cream almond paste, butter and 1/2 cup sugar until fluffy. Add two eggs, one at a time, beating well after each addition. Combine 1 cup flour and baking powder; add to creamed mixture. Beat in the remaining egg and flour. Stir in extracts. Gently fold in cranberries., Spread evenly into a greased 8-in. square baking dish; sprinkle with remaining sugar. Bake at 325° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 285 calories, Fat 13g fat (6g saturated fat), Cholesterol 91mg cholesterol, Sodium 144mg sodium, Carbohydrate 37g carbohydrate (18g sugars, Fiber 2g fiber), Protein 5g protein.
BERRY ALMOND CAKE
I needed to use up some of the berries I froze last summer so I changed up my favorite sour cream cake recipe to come up with this barely-sweet cake with a whiff of almond flavor. It's great with a cup of tea or coffee. Feel free to increase the amount of sugar for a sweeter cake.
Provided by LauraF
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
- Combine sugar and butter in a large bowl; beat with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add eggs one at a time, beating well after each addition. Mix in sour cream, almond extract, and vanilla extract until batter is smooth.
- Stir all-purpose flour, almond flour, baking soda, baking powder, cardamom, and salt together in a bowl. Add to the batter; mix on low speed just until combined.
- Spread batter evenly in the prepared pan. Scatter berries on top. Sprinkle sliced almonds and turbinado sugar over berries.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool in the pan; serve warm or at room temperature.
Nutrition Facts : Calories 406.4 calories, Carbohydrate 43.9 g, Cholesterol 84.1 mg, Fat 23.6 g, Fiber 2.7 g, Protein 7.1 g, SaturatedFat 11.8 g, Sodium 397 mg, Sugar 21.4 g
BLUEBERRY ALMOND COFFEE CAKE
Make and share this Blueberry Almond Coffee Cake recipe from Food.com.
Provided by dicentra
Categories Breads
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees and grease a 2 quart glass baking dish.
- Sift flour, baking powder, salt & set aside. Beat butter & sugar until light and fluffy. Beat in eggs & add almond extract.
- Add flour mixture and milk beating on low speed. Fold in the berries. Spread mixture in baking pan.
- Prepare topping; lightly beat egg white and add sugar & almonds, stirring to coat. Spoon mixture over batter and spread evenly.
- Bake 45 - 50 minutes. Cool and serve.
Nutrition Facts : Calories 672.7, Fat 26.1, SaturatedFat 11.4, Cholesterol 114, Sodium 370.8, Carbohydrate 101.8, Fiber 4.1, Sugar 64.3, Protein 11.4
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