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 FRUIT COFFEE CAKE
Dried fruits take the cake in a delicious quick-to-make coffee cake.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Grease bottom and side of 9-inch round cake pan with shortening; lightly flour.
- In 1-quart saucepan, heat fruit and orange juice to boiling over medium heat; reduce heat. Simmer about 3 minutes, stirring occasionally, until thickened and fruit is soft; set aside.
- In medium bowl, stir remaining ingredients until mixed; pour into pan. Top with fruit mixture.
- Bake 30 to 40 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 20 minutes.
Nutrition Facts : Calories 260, Carbohydrate 46 g, Cholesterol 35 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 27 g, TransFat 1 g
FRESH RASPBERRY COFFEE CAKE
Stir berries into coffee cake for a burst of freshness in the morning. The glaze adds a little sweetness.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 9
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Spray 9- or 8-inch square pan with baking spray with flour.
- In medium bowl, beat 1/2 cup butter, the milk, vanilla and egg with spoon. Stir in flour, granulated sugar, baking powder and salt just until flour is moistened. Fold in raspberries. Spread in pan.
- Bake 25 to 30 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cool 20 minutes.
- In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake.
Nutrition Facts : Calories 300, Carbohydrate 42 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 19 g, TransFat 0 g
FRESH FRUIT COFFEE CAKE
This is a coffee cake you can make with just about any fresh fruit that sounds good. I have had it made with Raspberry/Strawberry and recently made it Christmas morning as a Blueberry/Pear Coffee Cake. I would recommend using fresh fruit and not cheating by using the canned variety. It's a recipe by Lou Seibert Pappas from the book Coffee Cakes, Simple Sweet and Savory.
Provided by jswinks
Categories Breads
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350F.
- Butter and Flour a 9x13 baking pan.
- In a large bowl, combine first three ingredients (cream cheese, Butter, granulated sugar) and beat with a wooden spoon or electric mixer until light and fluffy.
- Stir in the milk, eggs, and vanilla.
- In a medium bowl combine the flour, baking powder, baking soda and salt. Stir to blend.
- Add to the cheese mixture and beat until smooth.
- Spread 1/2 of the batter in the prepared pan. Scatter fruit evenly over the batter. Dot the remaining batter over the fruit.
- Mix brown sugar and nuts together, sprinkle evenly over batter.
- Bake for 40 minutes or until the cake is golden brown and a tester comes out clean.
- Let cool or serve warm. Yummy either way.
Nutrition Facts : Calories 323.9, Fat 18.7, SaturatedFat 9.7, Cholesterol 77.1, Sodium 204.6, Carbohydrate 34.5, Fiber 0.9, Sugar 17.2, Protein 5.6
FRESH FRUIT COFFEECAKE
Provided by Food Network
Time 2h35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Arrange the rack in the center of the oven and preheat the oven to 350 degrees F. Butter a 12-cup Bundt pan.
- In a large bowl, whisk together flour, baking soda and salt; transfer 1/4 cup of the flour mixture to a medium bowl. Toss the fruit with the reserved flour mixture.
- Combine the butter, granulated sugar and brown sugar in the bowl of an electric mixer. Using the paddle attachment with the mixer on medium speed, beat the butter and sugars until smooth and pale, 5 to 8 minutes. Add the eggs, 1 at a time, until incorporated. Mix in the vanilla. With the mixer on low, alternately add the flour mixture and buttermilk, beginning and ending with the flour. Fold in the fruit. Spoon the batter into the prepared pan (it should be about 2/3 full).
- Bake until the top is golden and a toothpick inserted in the center tests clean, about 1 1/2 hours. Let the cake cool in the pan 45 minutes. Run a sharp knife along the sides of the pan to loosen the cake. Invert the cake onto a serving plate.
CREAM CAKE WITH FRESH FRUIT
I first learned about this simple method from an old church cookbook my grandma had. Instead of butter or oil, this cake uses heavy cream as both the fat and liquid in the batter. It may sound decadent, but the result is similar to pound cake in texture: a dense, moist interior crumb structure. Best of all, it's super simple to make. I love it paired with lightly sweetened fresh fruit.
Provided by Food Network
Categories dessert
Time 2h45m
Yield 10 to 12 servings (one 9-inch cake)
Number Of Ingredients 11
Steps:
- For the cake: Preheat the oven to 350 degrees F. Lightly grease a 9-inch springform pan with nonstick spray.
- In a medium bowl, whisk the flour, baking powder and salt to combine.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the eggs and granulated sugar on low speed to thoroughly combine, about 1 minute. Raise the speed and whip until the mixture becomes pale and thick, 5 to 6 minutes. With the mixer running on low speed, add the cream in a slow, steady stream and mix to thoroughly combine. Add the vanilla and mix to combine.
- Add the flour mixture in 2 to 3 additions, mixing well to fully and smoothly combine. Pour the batter into the prepared pan and spread into an even layer, then sprinkle generously with turbinado or sanding sugar.
- Bake until a toothpick inserted into the center comes out clean (or with a few moist crumbs), 65 to 75 minutes. Transfer to a cooling rack and cool the cake completely in the pan.
- For the fruit: Combine the fruit and granulated sugar in a medium bowl and toss well to combine. Macerate at room temperature, stirring occasionally, for at least 30 minutes and up to 4 hours before serving.
- To unmold the cooled cake, run a small offset spatula around the outside edge, then release the outer ring of the pan. Slide an offset spatula under the cake all the way around and gently transfer to a serving platter. Serve slices of cake with a spoonful or two of fruit and their juices.
EASY FRUIT COFFEE CAKE
Easy and quick to make. I made it with apple pie filling, but it would be great with any pie filling.
Provided by LizCl
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, mix together the cake mix, eggs and pie filling.
- Pour into a greased and floured 9 X 13 inch pan.
- Combine the brown sugar, flour, butter, cinnamon and nuts.
- Sprinkle over the top of the batter.
- Bake at 350 degrees for 35-40 minutes.
Nutrition Facts : Calories 361.2, Fat 15.9, SaturatedFat 4.3, Cholesterol 57.5, Sodium 411.7, Carbohydrate 50.9, Fiber 1.6, Sugar 32.4, Protein 5.6
NADIA'S MORNING COFFEE CAKE WITH WINTER FRUITS
Provided by Marcella Hazan
Categories Cake Fruit Breakfast Bake Winter Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 8 to 12 portions
Number Of Ingredients 13
Steps:
- Turn on the oven to 375°.
- Choose a mixing bowl that can subsequently contain all the ingredients. Put in the eggs and sugar and beat them until they are foamy and form yellow ribbons.
- Add the salt, olive oil, and grated orange peel - making sure you haven't grated any of the bitter white pith beneath the orange skin - and mix thoroughly.
- Peel all the fruit. Core the pear and apple and cut them into thin 1/2-inch pieces. Slice the banana very thin. Put the fruit into a separate bowl and toss with the lemon juice.
- Combine the flour and baking powder and mix them into the beaten eggs, incorporating them thoroughly.
- Add the fruit to the bowl with the eggs and flour, mixing well to distribute it evenly.
- Smear the bottom and sides of the springform pan with butter, then pour into it the fruit batter. Level off by shaking the pan from side to side; do not press down on the batter.
- Bake on the middle level of the preheated oven for 50 to 55 minutes, until the top of the cake becomes colored a light gold.
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