GLAZED BLACKBERRY COFFEE CAKE WITH LEMONY CRUMBS
Fresh blackberries and a crumb topping with lemon zest brighten up this sour cream coffee cake.
Provided by Food Network Kitchen
Time 2h
Yield 8
Number Of Ingredients 18
Steps:
- Combine the flour, brown sugar, lemon zest, 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 the blackberries 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 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
- When the cake is cool, whisk together the confectioners' sugar and milk in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
BLUEBERRY COFFEE CAKE I
This cake is super for a quick breakfast snack with coffee.
Provided by Debbie Rowe
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.
- Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.
- For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
- Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.
- Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners' sugar.
Nutrition Facts : Calories 400.9 calories, Carbohydrate 61.1 g, Cholesterol 57 mg, Fat 16.3 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 10 g, Sodium 303 mg, Sugar 38.8 g
BLACKBERRY COFFEE CAKE
When I make this coffee cake, I have to start with twice as many blackberries as called for because I end up eating them as I go along. I love blackberries! :)
Provided by PalatablePastime
Categories Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Mix together flour, baking powder and the 1 cup of sugar.
- Add the beaten egg, milk, melted butter and vanilla; mix until smooth.
- Mix together the 1/2 cup sugar and the blackberries, stirring to coat the berries evenly; set aside.
- Pour cake mixture into a well-greased 9" round cake pan.
- Top cake batter with sugared berries; swirl around gently with a spoon, leaving some on top.
- Bake at 350° for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean (if it hits a berry, try somewhere else).
- Cool in pan on a wire rack.
Nutrition Facts : Calories 302, Fat 6.1, SaturatedFat 3.5, Cholesterol 37.9, Sodium 149.9, Carbohydrate 58.5, Fiber 1.6, Sugar 38.5, Protein 4.2
GRANDMA'S BLACKBERRY CAKE
I remember going berry picking with Mom and Grandma. Even at 70 years old, Grandma could pick 3 gallons of berries before I had my pail half full. Grandma made up this blackberry cake recipe with her mom, and it's been passed down for five generations now. -Diana Martin, Moundsville, West Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Toss blackberries with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining 1-3/4 cups flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in blackberries. , Pour into a greased and floured 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream and top with confectioners' sugar and additional fresh blackberries.
Nutrition Facts : Calories 312 calories, Fat 12g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 410mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.
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
BLACKBERRY SOUR CREAM COFFEE CAKE
Provided by Food Network Kitchen
Time 2h50m
Yield 8
Number Of Ingredients 15
Steps:
- Combine the flour, brown sugar, 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 the flour, baking powder, baking soda and salt together in a medium 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 blackberries 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 1 hour. Let cool in the pan 20 minutes, then invert onto a plate, re-invert onto a rack to cool completely.
BLACKBERRY COFFEE CAKE
Have you ever picked sun-ripened plump blackberries? You've just picked a great coffee cake to bake them in!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h10m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease bottom and side of 10-inch angel food (tube) cake pan with shortening; lightly flour.
- In small bowl, mix all Blackberry Filling ingredients; set aside.
- In medium bowl, mix flour, baking powder and baking soda; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
- Spread one-third of the batter in pan; sprinkle with half of the filling. Spoon another one-third of the batter by tablespoonfuls over filling; sprinkle with remaining filling. Spoon remaining batter over filling; spread evenly.
- Bake coffee cake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour 30 minutes.
- Meanwhile, in small bowl, stir all Powdered Sugar Glaze ingredients until smooth and thin enough to drizzle. Drizzle over cooled coffee cake.
Nutrition Facts : Calories 305, Carbohydrate 35 g, Cholesterol 65 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 160 mg
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
BLACKBERRY COFFEE CAKE WITH STREUSEL TOPPING
This is another recipe from ABC - the Deen Brothers. I haven't made it yet I am putting it here for safekeeping
Provided by Ceezie
Categories Breads
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch square pan; set aside.
- For the topping, in a large bowl, stir together the flour, sugar, and cinnamon. Using a pastry cutter or your finger, cut in the butter until the mixture resembles coarse crumbs. Refrigerate until ready to use.
- For the cake; in a medium bowl, whisk together the flour, baking powder, ginger and salt. In a large mixing bowl, cream the butter with an electric mixer on medium speed. Add the sugar; beat until light and fluffy. Beat in the egg and vanilla. Alternately beat in the flour mixture and the milk until just combined.
- Spread the batter evenly in the prepared pan. Scatter the blackberries over the batter. Sprinkle with the streusel topping. Bake for 45 to 60 minuets or until a toothpick inserted in the center of the cake comes out clean. Transfer to wire rack to cool slightly before serving.
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BLACKBERRY COFFEE CAKE WITH BROWN SUGAR CRUMBLE
From sugarandsoul.co
5/5 (12)Total Time 1 hr 5 minsCategory BreakfastCalories 259 per serving
- Combine the ingredients in a large bowl or stand mixer and beat until crumble forms, spread evenly over cake batter. Bake for 40 to 45 minutes or until a cake tester or toothpick inserted into the center of the cake comes out clean.
- Whisk together the glaze ingredients and drizzle over the top of the warm coffee cake. Allow the glaze to cool and harden for about 10 minutes before slicing and serving.
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From thesouthernladycooks.com
4.9/5 (7)Category DessertCuisine AmericanTotal Time 1 hr 15 mins
- In a large bowl using a mixer combine the yellow cake mix, butter, eggs, milk and sour cream. In a smaller bowl combine the blackberries, sugar, cinnamon and nuts. Gently mix together with a spoon.
- Spray a 10 inch bundt pan with cooking spray. Pour in the cake mix batter then gently swirl in the blackberries until covered. I use a kitchen knife to do this.
- Bake in a preheated 350 degree oven for 55 to 60 minutes checking to make sure cake is done in center. Let cool 10 to 15 minutes and remove from cake pan. You can just sprinkle with powdered sugar or add the glaze
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