Mixed Berry Coffee Cake Recipes

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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

MIXED-BERRY COFFEE CAKE



Mixed-Berry Coffee Cake image

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

3/4 cup granulated sugar
1/4 cup butter or margarine, softened
1 egg
1/2 cup milk
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 1/2 cups mixed fresh berries (such as blueberries, raspberries and blackberries)
1/3 cup sliced almonds
1/2 cup powdered sugar
1/4 teaspoon vanilla
2 to 3 teaspoons milk

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

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 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

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.

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.

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.

STREUSEL TOPPED TRIPLE BERRY COFFEE CAKE



Streusel Topped Triple Berry Coffee Cake image

I combined two coffee cake recipes and modified things abit to come up with this great little coffee cake. It has a wonderful fresh flavor and the house smells fabulous while it is in the oven!I like it best while it's still abit warm.

Provided by Michelle S.

Categories     Breads

Time 55m

Yield 9 serving(s)

Number Of Ingredients 14

1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 large egg
1/2 cup butter, melted
1/2 cup milk
2 cups berries (blueberries, blackberries, raspberries, fresh or frozen)
3/4 teaspoon vanilla
1 dash cinnamon, generous
1/2 cup brown sugar, packed
3 tablespoons flour
3 teaspoons cinnamon
1/4 cup nuts, finely chopped (I use walnuts or pecans)
3 tablespoons butter, melted

Steps:

  • In a large bowl, stir together flour, sugar, baking powder and cinnamon.
  • In a small bowl, mix egg, melted butter, milk and vanilla.
  • Stir liquids into dry ingredients just till blended.
  • In a buttered 9-inch square pan, spread half of dough.
  • Top with berry mixture and spoon remaining dough over berries.
  • In a separate bowl combine brown sugar, flour, cinnamon and nuts.
  • Stir in melted butter until mixture resembles moist crumbs.
  • Sprinkle this over top of dough and press in lightly.
  • Bake in a 375° oven 40 minutes or until topping is golden brown.

Nutrition Facts : Calories 342.1, Fat 17.3, SaturatedFat 9.7, Cholesterol 59.9, Sodium 248.6, Carbohydrate 43.6, Fiber 1.4, Sugar 23.3, Protein 4.4

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From spicedblog.com


CREAM CHEESE-SWIRLED MIXED BERRY CAKE - AVERIE COOKS
2021-03-18 Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside. In a large bowl, whisk together 1 cup flour, 3/4 cup sugar, baking powder, cinnamon, nutmeg, optional salt; set aside. In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).
From averiecooks.com


MIXED BERRY COFFEE CAKE | THEBESTDESSERTRECIPES.COM
2017-09-08 Mixed Berry Coffee Cake. "Tender crumb. Streusel vs crumble. Cream together the butter and sugar. These are all terms and phrases I had to learn when I got into baking. While baking loaves of bread is probably still my favorite kitchen activity, baking cakes and other sweet treats isn’t far behind. Coffee cakes are an all-time favorite, and I ...
From thebestdessertrecipes.com


BISQUICK BLUEBERRY COFFEE CAKE RECIPE • A TABLE FULL OF JOY
2020-08-01 Instructions. Preheat oven to 375°F and grease a 9 inch round pan.*. Combine all the ingredients for the streusel in a small bowl and mix everything together until crumbly. Set aside. (½ cup brown sugar, ½ cup white sugar, ⅔ cup bisquick mix, 1 teaspoon cinnamon, ¼ cup softened butter)
From atablefullofjoy.com


MIXED BERRY WHOLE-GRAIN COFFEECAKE - MAYO CLINIC
2020-04-09 Heat oven to 350 F. Spray an 8-inch round cake pan with cooking spray and coat with flour. In a large bowl, mix the milk, vinegar, oil, vanilla, egg and brown sugar until smooth. Stir in flour, baking soda, cinnamon and salt just until moistened. Gently fold half the berries into the batter. Spoon into the prepared pan.
From mayoclinic.org


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