Berrywheatcoffeecake Recipes

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MIXED BERRY WHOLE WHEAT COFFEE CAKE



Mixed Berry Whole Wheat Coffee Cake image

Low in fat, brimming with berries, and topped with granola, this lighter healthier mixed berry whole wheat coffee cake is a perfect not-too-sweet morning baked treat.

Provided by Martha McKinnon | Simple Nourished Living

Categories     Breakfast     Brunch

Time 50m

Number Of Ingredients 11

1/2 cup lowfat buttermilk
1/3 cup packed brown sugar
2 tablespoons canola oil
1 teaspoon vanilla
1 egg
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup mixed berries, fresh or frozen (I used blueberries, raspberries and blackberries)
1/4 cup low-fat granola, slight crushed

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



Whole Wheat Berry Coffee Cake image

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

1/2 cup low-fat buttermilk
1/3 cup packed brown sugar
2 tablespoons canola or vegetable oil
1 teaspoon vanilla
1 egg
1 cup Gold Medal™ whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup mixed berries (such as blueberries, raspberries and blackberries)
1/4 cup low-fat granola, slightly crushed

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

BERRY GOOD COFFEE CAKE



Berry Good Coffee Cake 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 Dessert Recipes     Raspberry Dessert Recipes

Time 1h50m

Yield 8

Number Of Ingredients 15

1 cup all-purpose flour
⅓ 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, Carbohydrate 32.4 g, Cholesterol 31.8 mg, Fat 4.4 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 2.2 g, Sodium 176.6 mg, Sugar 19.2 g

VERY BERRY COFFEE CAKE



Very Berry Coffee Cake 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

Provided by Steve P.

Categories     Breads

Time 55m

Yield 12 serving(s)

Number Of Ingredients 14

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, Fat 12.4, SaturatedFat 7.5, Cholesterol 61.5, Sodium 189.8, Carbohydrate 36.8, Fiber 0.6, Sugar 22.4, Protein 3.3

CHOCOLATEY BERRY COFFEE CAKE



Chocolatey Berry Coffee Cake image

A chocolate-crumb topping is the crowning jewel on this coffee cake loaded with fresh berries and chocolate chips.

Provided by Food Network Kitchen

Time 1h50m

Yield 8

Number Of Ingredients 17

3/4 cup all-purpose flour
2/3 cup packed light brown sugar
2 tablespoons cocoa powder
1 teaspoon cinnamon
Pinch of fine salt
5 tablespoons unsalted butter, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
1 1/2 cups mixed fresh berries
1 cup chocolate chips

Steps:

  • Combine the flour, brown sugar, cocoa powder, cinnamon and salt in a small bowl and mix well. 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 together the butter and granulated sugar 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 half the crumb topping on top. Sprinkle the berries and chocolate chips on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the remaining 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 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.

MIXED BERRY COFFEE CAKE



Mixed Berry Coffee Cake image

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

3/4 cup all-purpose flour
2/3 cup packed light brown sugar
1/2 cup old-fashioned rolled oats
1 teaspoon ground cinnamon
Pinch fine salt
5 tablespoons unsalted butter, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more, for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup sour cream
2 cups frozen mixed berries, thawed

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.

BERRY-TOPPED COFFEE CAKE



Berry-Topped Coffee Cake image

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

1/3 cup butter, softened
2/3 cup sugar
1 large egg, room temperature
2 teaspoons grated lemon zest
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup reduced-fat sour cream
TOPPING:
1/3 cup sugar
2 teaspoons all-purpose flour
1/2 teaspoon ground cinnamon
1 cup fresh or frozen blueberries, thawed
1/2 cup fresh or frozen unsweetened raspberries, thawed
GLAZE:
1/3 cup confectioners' sugar
2 teaspoons fat-free milk
1/8 teaspoon vanilla extract

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.

FRESH BERRY COFFEECAKE



Fresh Berry Coffeecake image

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

2 cups fresh raspberries
6 tablespoons brown sugar
2 cups all-purpose flour
⅔ cup white sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup sour cream
¼ cup butter, melted
2 teaspoons vanilla extract
2 eggs
2 cups toasted, chopped pecans
2 teaspoons milk
½ teaspoon vanilla extract
½ cup confectioners' sugar

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

BERRY CREAM COFFEE CAKE



Berry Cream Coffee Cake image

Feel free to substitute your family's favorite preserves in this tried-and-true recipe.-Marjorie Miller, Haven, Kansas

Provided by Taste of Home

Time 30m

Yield 8-10 servings.

Number Of Ingredients 9

3 ounces cream cheese
1/4 cup cold butter
2 cups biscuit/baking mix
1/3 cup milk
1/2 cup raspberry preserves
GLAZE:
1 cup confectioners' sugar
1 to 2 tablespoons milk
1/2 teaspoon vanilla extract

Steps:

  • In a bowl, cut cream cheese and butter into biscuit mix until crumbly. Stir in milk just until moistened. Turn onto a floured surface; knead 8-10 times or until dough is smooth. On waxed paper, roll dough into a 12x8-in. rectangle. Turn onto a greased 15x10x1-in. baking pan. Remove waxed paper. , Spread preserves down center third of rectangle. On each long side, cut 1-in.-wide strips about 2-1/2 in into center. Starting at one end, fold alternating strips at an angle across preserves; seal end. Bake at 425° for 12-15 minutes. Combine glaze ingredients; and drizzle over warm coffee cake. Cool on a wire rack.

Nutrition Facts : Calories 261 calories, Fat 11g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 379mg sodium, Carbohydrate 38g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.

TRIPLE-BERRY COFFEE CAKE (WHITE WHOLE WHEAT FLOUR)



Triple-Berry Coffee Cake (White Whole Wheat Flour) image

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

1/2 cup buttermilk
1/2 cup packed brown sugar
1/4 cup vegetable oil
1 teaspoon almond extract
1 egg
1 cup Gold Medal™ white whole wheat flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup mixed berries (such as blueberries, raspberries and blackberries)*
1/4 cup granola, slightly crushed
Powdered sugar, if desired

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

BERRY CREAM CHEESE COFFEE CAKE



Berry Cream Cheese Coffee Cake image

Make and share this Berry Cream Cheese Coffee Cake recipe from Food.com.

Provided by Donna M.

Categories     Quick Breads

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 14

2 1/4 cups flour
3/4 cup sugar
3/4 cup margarine
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4-1 cup sour cream
1 egg
1 teaspoon almond extract
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/2 cup raspberry preserves or 1/2 cup strawberry preserves
1/2 cup sliced almonds

Steps:

  • Heat oven to 350 degrees.
  • Grease and flour bottom and sides of 9 or 10 inch springform pan.
  • Combine flour and 3/4 cup sugar.
  • Add the butter to the sugar-flour mixture and cut with pastry blender or fork until it resembles coarse crumbs.
  • Reserve 1 cup of crumb mixture.
  • To remaining mixture, add baking powder, soda, salt, sour cream, one egg and almond extract; blend well.
  • Spread batter over bottom and up sides of pan 2 inches (batter should be 1/4 inch thick on sides).
  • Combine cream cheese, 1/4 cup sugar and 1 egg; blend well.
  • Pour over batter in pan.
  • Carefully spread preserves over all.
  • Combine reserved crumbs and sliced almonds.
  • Sprinkle over top.
  • Bake 55 minutes or until filling is set.
  • Cool 15 minutes.
  • Remove sides of pan.
  • Serve warm or cool.
  • Refrigerate leftovers.

BERRY WHEAT COFFEE CAKE



Berry Wheat Coffee Cake image

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

2 cups raspberries (see above)
1/4 cup water
1/4 cup Splenda granular, sugar substitute
2 tablespoons cornstarch
2/3 cup flour
2/3 cup wheat flour
3/4 cup Splenda granular, sugar substitute
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons butter (cold)
2 tablespoons baby food (pear or prune flavor)
2 egg whites, slightly beaten
1/2 cup skim milk (add 1 1/2 teaspoons of lemon juice and let sit 5 minutes before using)
1/2 teaspoon vanilla
1/4 cup flour
1/4 cup Splenda granular, sugar substitute
2 tablespoons butter

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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2016-11-25 In a medium bowl whisk together flour and baking powder. In a medium bowl beat sugar and butter until light and fluffy, add vanilla and salt and beat to combine, add eggs one at a time and yolk, beat 2-3 minutes, add flour mixture and with a spatula stir to combine. Spoon cake mixture into prepared cake pan. Top with frozen berries.
From anitalianinmykitchen.com


BLUEBERRY COFFEE CAKE {TRADITIONAL AND GLUTEN FREE RECIPES}
2015-08-30 Preheat the oven to 350 degrees. Grease an 8" square pan with butter. Beat the butter and the sugar together until light and fluffy, about 6-7 minutes. Stir in the vanilla, lemon zest, lemon juice. Add the eggs one at a time, mixing just until combined. Combine the flour and baking powder in a bowl.
From barefeetinthekitchen.com


BERRY CREAM CHEESE COFFEE CAKE - WIFE MAMA FOODIE
2021-05-08 Spoon the remaining ⅓ of batter over the berries and use a spatula to spread across the berry layer. Sprinkle streusel topping over the top and place into preheated oven on the middle rack. Bake for 45–55 minutes, just until a toothpick inserted near the center comes out mostly clean with just a few crumbs.
From wifemamafoodie.com


MIXED BERRY COFFEE CAKE - INSPIRED BY CHARM
2022-01-18 Set aside. In a large bowl (or bowl of a stand mixer fitted with the paddle attachment), cream together the butter and sugar until light and fluffy: about 3-5 minutes. Beat in the egg, lemon zest, and vanilla extract. In a medium bowl, whisk together the flour, baking powder, and salt.
From inspiredbycharm.com


MOM’S BERRY EASY COFFEE CAKE | TASTY KITCHEN: A HAPPY RECIPE …
Preheat your oven to 350ºF. Grease and flour a 9″ x 13″ baking pan. Add all of the cake ingredients except the fruit (one by one) into the bowl and stir. The batter should be smooth and thick. Place the batter into prepared baking pan. Spread the fruit on top. In a small mixing bowl, combine all the ingredients for the streusel until it ...
From tastykitchen.com


10 BEST BERRY CHOCOLATE CAKE RECIPES | YUMMLY
2022-06-03 424,681 suggested recipes. Guided. Flourless Chocolate Cake Yummly. salt, nonstick cooking spray, large eggs, bittersweet chocolate and 5 more. Flourless Chocolate Cake with Berries Ananás e Hortel ã. unsalted butter, hot water, heavy cream, semi sweet chocolate and 6 more. Birthday cake - Chocolate Cake with Curd and Red Fruit Sauce Hoje para Jantar. …
From yummly.com


THE BEST COFFEE CAKE RECIPE EVER - COOKIES AND CUPS
2019-09-09 Evenly sprinkle the crumb topping on top. Bake for 40-45 minutes, or until the cake is set and a toothpick inserted in the center comes out clean. Remove cake from oven and place pan on a wire rack to cool completely. Whisk together the powdered sugar and milk until smooth and drizzle on top of the cooled cake.
From cookiesandcups.com


CLASSIC COFFEE CAKE RECIPE - GEMMA’S BIGGER BOLDER BAKING
2018-10-18 For the Coffee Cake: On a stand mixer or using an electric hand mixer, beat butter and sugar on medium speed until pale and fluffy. Beat in eggs 1 at a time. Add in the flour, baking powder, baking soda, salt, and sour cream and mix until just combined. Spoon half the batter into the prepared angel food pan.
From biggerbolderbaking.com


MIXED BERRY COFFEE CAKE RECIPE - THE TYPICAL MOM
2021-10-21 While you’re waiting for it to fully cook mix together the following things to make your streusel like coffee cake topping. 1/2 c. brown sugar. 1/4 c. chopped walnuts (more if desired0. 1/4 c. oats. Pinch of cinnamon. 1/8 c. white sugar. After about 10 minutes uncovered then add a lid and cook for about 10 more minutes so the middle becomes done.
From temeculablogs.com


BLUEBERRY COFFEE CAKE - BETTER HOMES & GARDENS
Spoon and gently spread filling over batter in pan. Drop the remaining batter in small mounds on top of filling. Step 4. In a small bowl stir together the 1/4 cup flour and 1/4 cup sugar. Cut in the 2 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over coffee cake. Bake for 40 to 45 minutes or until golden.
From bhg.com


BERRY COFFEE CAKE - INSIDE BRUCREW LIFE
2021-01-17 Cake: Mix together the dry ingredients. Stir in the milk, eggs, and melted butter until the batter comes together. Spread the cake batter in a greased pan. Berries: Drop an even amount of blueberries, blackberries, and raspberries …
From insidebrucrewlife.com


MARY BERRY COFFEE CAKE RECIPE - THERESCIPES.INFO
Sep 13, 2020Preheat the oven to 180C/160C fan/gas 4, then grease the tins and line each base with a disc of baking paper. 2. Dissolve the coffee granules in the hot water and stir until smooth. Measure the eggs, baking spread, sugar, flour and baking powder into a large mixing bowl and add the dissolved coffee mix.
From therecipes.info


NO-BAKE BERRY CHEESECAKE RECIPE - AN ITALIAN IN MY KITCHEN
2021-06-19 In a large bowl beat the cold cream until stiff peaks appear, set aside. In a small pot add the milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring often (1-2 minutes), do not boil, then immediately remove from heat.
From anitalianinmykitchen.com


KETO BERRY COFFEE CAKE FOR EVERY HOUSE THE WHOLE SUMMER LONG
2022-03-23 Reduce the speed of a mixer and slowly add all the dry ingredients, until properly mixed. At the end add egg whites and slowly incorporate them into the mixture. Finish with adding water and oil and mix again. Spread all on a pan and add berries you desire. Bake for 30-35 minutes. Bon appetit.
From lowcarb-nocarb.com


TWO BERRY COFFEE CAKE - RECIPE GIRL
2014-07-02 In a large bowl, use an electric mixer to combine the sugar and butter. Add the eggs and vanilla and beat well. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add to the wet ingredients a little at a time, alternating with addition of sour cream. Beat well after each addition.
From recipegirl.com


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