MIXED BERRY WHOLE WHEAT COFFEE CAKE
Steps:
- Preheat oven to 350°F. Spray and 8-inch round cake pan with cooking spray.
- In large bowl, stir together the buttermilk, brown sugar, oil, vanilla and egg until well blended. Stir in the flour, baking soda, cinnamon and salt just until moistened. Gently fold in half of the berries.
- Scrape the batter into your prepared pan and spread it out evenly. Sprinkle with remaining berries and the granola.
- Bake until golden brown and top springs back when touched in center, about Bake 28 to 32 minutes.
- Remove from the oven and place the pan on a wire rack to cool for about 10 minutes.
- Serve warm.
Nutrition Facts : ServingSize 1 /8th of recipe, Calories 160 kcal, Carbohydrate 26 g, Protein 4 g, Fat 5 g, Fiber 3 g
WHOLE WHEAT BERRY COFFEE CAKE
Betty Crocker's Diabetes Cookbook and Heart Healthy Cookbook share a recipe! Enjoy an easy-prep coffee cake bursting with berries and fiber, too!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 8-inch round cake pan with cooking spray.
- In large bowl, stir together buttermilk, brown sugar, oil, vanilla and egg until smooth. Stir in flour, baking soda, cinnamon and salt just until moistened. Gently fold in half of the berries. Spoon into pan. Sprinkle with remaining berries and the granola.
- Bake 28 to 33 minutes or until golden brown and top springs back when touched in center. Cool in pan on cooling rack 10 minutes. Serve warm.
Nutrition Facts : Calories 160, Carbohydrate 25 g, Cholesterol 25 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 12 g, TransFat 0 g
TRIPLE-BERRY COFFEE CAKE (WHITE WHOLE WHEAT FLOUR)
This super-easy coffee cake packs whole-grain goodness and fresh fruit into a delicious, not-too-sweet breakfast treat. Love glaze? Try our Glazed Mixed-Berry Coffee Cake below.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 8-inch round cake pan with cooking spray.
- In large bowl, stir buttermilk, brown sugar, oil, almond extract and egg until smooth. Stir in flour, baking soda, cinnamon and salt just until moistened. Gently fold in half of the berries. Spoon into pan. Sprinkle with remaining berries and the granola.
- Bake 28 to 36 minutes or until golden brown and top springs back when touched in center. Cool in pan on cooling rack 10 minutes; sprinkle lightly with powdered sugar. Serve warm.
Nutrition Facts : ServingSize 1 Serving
BLUEBERRY COFFEE CAKE
Provided by Ellie Krieger
Categories dessert
Time 55m
Yield 12 servings, serving size 1 piece
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.
- Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.
- Add the flour mixture in 2 batches, stirring until just combined.
- Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares.
Nutrition Facts : Calories 210, Fat 8.5 grams, SaturatedFat 2 grams, Cholesterol 41 milligrams, Sodium 230 milligrams, Carbohydrate 30 grams, Fiber 2 grams, Protein 5 grams
BERRY-TOPPED COFFEE CAKE
This tasty, wholesome coffee cake is loaded with fresh berries. It's perfect for those with a sweet tooth. -Heather O'Neill, Troy, Ohio
Provided by Taste of Home
Time 1h10m
Yield 10 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. Grease a 9-in. springform pan., Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and lemon zest. In another bowl, whisk together flours, baking powder, salt and baking soda; add to creamed mixture alternately with sour cream, beating well (batter will be thick). Spread into prepared pan., For topping, mix sugar, flour and cinnamon; toss gently with berries. Distribute over batter to within 1 in. of sides. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack 10 minutes. Remove rim from pan. , Mix glaze ingredients. Drizzle over warm coffee cake.
Nutrition Facts : Calories 246 calories, Fat 8g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 180mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.
BLACKBERRY WHOLE WHEAT COFFEE CAKE
This low-guilt coffee cake is high in luscious blackberry flavor. Wonderfully moist and tender, it's also good made with fresh or frozen blueberries or raspberries.-Carol Forcum, Marion, IL
Provided by Taste of Home
Time 55m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, combine the egg, buttermilk, oil, applesauce and vanilla. Stir into dry ingredients just until moistened. Fold in blackberries. , Transfer to a 13x9-in. baking pan coated with cooking spray. Bake at 375° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 160 calories, Fat 4g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 102mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
FRESH BERRY COFFEECAKE
You can use either fresh raspberries or fresh blackberries for this tender and delicious coffee cake. I prefer to toast my pecans in the oven for 3 to 5 minutes to really bring out their flavor.
Provided by MECHELLE
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 10 inch Bundt cake pan with non-stick cooking spray.
- Stir together raspberries and brown sugar; set aside. In a separate bowl, mix together flour sugar, baking powder, baking soda and salt; set aside.
- In a third bowl, cream together sour cream, butter and 2 teaspoons vanilla. Beat in eggs one at a time. Stir in flour mixture just until moist.
- Sprinkle 1/2 cup of berries and 1 cup pecans in pan, pour in half of the batter. Pour on the remaining berries and remaining cup of pecans. Spread the remaining batter over the berries.
- Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into center of the cake comes out clean. While cake bakes, mix the frosting. In a small bowl, stir together 2 teaspoons milk, 1/2 teaspoon vanilla and 1/2 cup confectioners' sugar. Remove cake from pan and let cool 20 minutes before frosting.
Nutrition Facts : Calories 389.2 calories, Carbohydrate 44.6 g, Cholesterol 49.6 mg, Fat 22.1 g, Fiber 3.7 g, Protein 5.7 g, SaturatedFat 6.3 g, Sodium 182.4 mg, Sugar 24.5 g
MIXED BERRY COFFEE CAKE
Use thawed frozen berries to add lots of flavor with little effort.
Provided by Food Network Kitchen
Time 2h50m
Yield 8
Number Of Ingredients 16
Steps:
- Combine the flour, brown sugar, oats, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the berries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about an hour. Let cool in the pan 20 minutes, then invert onto a plate and re-invert onto a rack to cool completely.
MRS. BERRY'S BERRY COFFEE CAKE
This is a very easy and tasty coffee cake that kids can help mix. It's great reheated and it's comforting on cold winter mornings. This recipe can be modified hundreds of ways so be creative and make it yours. Enjoy with ice cream, whipped cream, or both!
Provided by Mrs. Berry
Categories Desserts Cakes Coffee Cake Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x11-inch baking pan.
- Mix 2 cups baking mix, boysenberries, milk, egg, 2 tablespoons brown sugar, and vanilla extract in a bowl until batter is moist, about 30 seconds. Pour batter into baking pan.
- Combine 1/3 cup baking mix, 1/3 cup brown sugar, and ground cinnamon in a bowl; cut in 2 tablespoons butter with a fork, until mixture resembles coarse crumbles. Sprinkle crumbles over the batter until covered.
- Bake in the preheated oven until a toothpick comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 231.1 calories, Carbohydrate 42.6 g, Cholesterol 29.7 mg, Fat 5.1 g, Fiber 1.5 g, Protein 4.7 g, SaturatedFat 2.5 g, Sodium 680.6 mg, Sugar 14.5 g
WHOLE WHEAT BLUEBERRY BUCKLE COFFEE CAKE
This recipe for Blueberry Buckle (crumb) coffee cake is a little different from the others posted on Zaar. It uses whole wheat flour and buttermilk. The result is really moist and tasty. This is adapted from the Mendocino Mornings cookbook, that DH and I purchased while on vacation at the Joshua Grindle Inn in Mendocino.
Provided by Simply Chris
Categories Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees.
- Spray a 9/13 pan with non-stick cooking spray.
- Cream the margarine and sugur substitute with an electric mixer.
- Add the egg and blend well.
- In a separate bowl, mix together flours, baking powder, soda and salt.
- Add to the creamed mixture alternately with the buttermilk.
- Mix until smooth.
- Gently stir in the blueberries. (Coat the blueberries with a little flour berore adding to prevent the batter from turning grey.).
- Spread better into the prepared pan. The batter will be stiff.
- For the topping, combine the rest of the ingredients with a fork until they resemble coarse crumbs. Sprinkle over the batter. Bake for 30-35 minutes or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 160.9, Fat 2.6, SaturatedFat 0.4, Cholesterol 0.7, Sodium 319.1, Carbohydrate 30.7, Fiber 2.8, Sugar 9, Protein 4.9
BERRY WHEAT COFFEE CAKE
Make and share this Berry Wheat Coffee Cake recipe from Food.com.
Provided by Brooke the Cook in
Categories Breads
Time 1h5m
Yield 9 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees and grease 8x8 baking pan.
- Filling: Combine berries and water in medium saucepan. Bring to boiling. Combine splenda and cornstarch; stir into fruit. Cooke and stir over medium heat until thick and bubbly. Cook and stire 2 minutes more; set filling aside.
- Cake: In a medium bowl, combine flours, splenda, baking powder, and baking soda. Cut in butter until mixture resembles course crumbs. Add baby food and use pastry cutter to cut it inches Mixture should still resemble course crumbs. Make a well in the center; set aside.
- Combine milk, egg whites and vanilla. Add all at once to flour mixture and stir until just combined. This will be lumpy!
- Spread slightly more than half of mixture into an 8x8 baking pan. Spread filling over batter. Drop remaining batter in small mounds over filling.
- For Topping: Mix flour and splenda. Cut in butter until mixture resembles course crumbs and sprinkle coffee cake.
- Bake at 350 degrees for 40-45 minutes or until golden. Serve warm.
Nutrition Facts : Calories 153, Fat 5.6, SaturatedFat 3.3, Cholesterol 13.8, Sodium 113, Carbohydrate 22, Fiber 3.2, Sugar 1.4, Protein 4.3
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