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.
VERY BERRY COFFEE CAKE
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
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
MARY BERRY'S CAPPUCCINO COFFEE CAKE RECIPE
This is a really deep luxurious coffee cake - very impressive and delicious
Provided by bretnolan
Categories Desserts
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C/160C fan/350F/315F fan/Gas 4. Butter and line the base of two deep 20cm (8in) sandwich cake tins. Measure all the cake ingredients, except the coffee, into a large mixing bowl and beat together until smooth. Stir in the dissolved coffee until thoroughly blended. Divide the mixture evenly between the two prepared tins and level the tops. Bake in the preheated oven for about 25-30 minutes until golden brown, shrinking away from the sides of the tin and the sponge springs back when lightly pressed. To make the icing, mix the butter and sugar together in a mixing bowl and beat together until smooth. Beat in the dissolved coffee and divide into four. When they are cold, slice each cake horizontally in half, giving four layers of cake. Sit one base on a cake stand and spread with a quarter of the mixture. Continue layering up with cake and icing so you finish with icing on top and swirl to give an attractive finish. The cake can be made and iced up to two days ahead, kept covered in the fridge. Iced or un-iced, it freezes well.
Nutrition Facts : Calories 454 calories, Fat 12.833895833146 g, Carbohydrate 66.1063541652577 g, Cholesterol 529.158333332505 mg, Fiber 0.759375013411045 g, Protein 18.905458332524 g, SaturatedFat 3.98273916655117 g, ServingSize 1 1 Serving (208g), Sodium 543.528749977878 mg, Sugar 65.3469791518466 g, TransFat 2.17779874999001 g
STREUSEL TOPPED TRIPLE BERRY COFFEE CAKE
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
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
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
BERRY GOOD COFFEE CAKE
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
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
OVERNIGHT BERRY COFFEE CAKE
After enjoying a berry coffee cake at a bed-and-breakfast we visited on our honeymoon, I went home and tried to duplicate it. My husband said I was successful!
Provided by Taste of Home
Time 1h
Yield 12-16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine flours, sugars, baking powder, baking soda, cinnamon and salt. In a separate bowl, combine buttermilk, butter and eggs; add to dry ingredients and mix until well blended. Fold in berries. Pour into a greased 13-in. x 9-in. baking pan. Combine topping ingredients; sprinkle over batter. Cover and refrigerate several hours or overnight. Uncover and bake at 350° for 45-50 minutes or until cake tests done.
Nutrition Facts :
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.
MIXED-BERRY COFFEE CAKE
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
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
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