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
BERRY YOGURT COFFEE CAKE
Make and share this Berry Yogurt Coffee Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Breads
Time 55m
Yield 1 8inch square cake
Number Of Ingredients 13
Steps:
- In a small bowl, add the first 3 ingredients; stir to combine and set aside.
- In a mixing bowl, add the egg, milk, yogurt, oil, and vanilla; stir until blended.
- In another bowl, add in the flour, sugar, baking powder, and salt; stir to mix.
- Pour the egg mixture over the flour mixture and stir just until dry ingredients are moistened.
- Fold in berries and pour into a greased 8X8 inch baking pan.
- Sprinkle with reserved brown sugar-pecan topping and lightly press into the batter.
- Bake at 350 degrees for 30-35 minutes or until a pick comes out clean.
- Let cool for 5 minutes, cut into squares and serve.
Nutrition Facts : Calories 2989.3, Fat 90.7, SaturatedFat 16.1, Cholesterol 244.5, Sodium 1844, Carbohydrate 507.6, Fiber 17.1, Sugar 213.9, Protein 48.2
VANILLA YOGURT COFFEE CAKE
Successful Baking for Flavor and Texture (1934) won me over with its gorgeous pink cover. I found a simple coffee cake recipe there and I substituted oil for the butter and added a couple of egg yolks to make it as moist as possible. With Greek yogurt so popular these days, I decided to use it instead of buttermilk--it gives the cake a wonderful tang. I also added a generous amount of vanilla (strangely, the original recipe called for none!). A buttery brown sugar-cinnamon crumb that goes both inside and on top of the cake (and can be doubled if you're all about the topping and swirl) rounds out this perfect breakfast treat.
Provided by Jessie Sheehan
Categories dessert
Time 2h10m
Yield 16 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F [180 degrees C]. Generously grease a 10- to 12-cup [1.4- to 2.8-L] tube pan with nonstick cooking spray or softened butter and dust with flour, knocking out any excess.
- For the topping and swirl: Mix all of the ingredients together in a medium bowl with a fork until thoroughly combined. Refrigerate, covered in plastic wrap, until ready to use.
- For the cake: In a large bowl, whisk together the flour, baking powder, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar, oil and vanilla on medium-low speed until well combined, stopping and scraping the bowl with a rubber spatula, as needed, 2 to 3 minutes. On low speed, add the eggs and yolks, one at a time, stopping and scraping the bowl after each addition.
- Add the dry ingredients on low speed in three additions, alternating with two additions of the yogurt, scraping the bowl as needed with a rubber spatula. Stop the mixer and remove the bowl when there are still streaks of flour in the batter. Finish mixing by hand.
- Transfer half of the batter to the prepared pan and smooth the top with a small offset spatula or butter knife. Sprinkle half of the crumb mixture evenly over the batter. Add the remaining batter and smooth the top again. Using your fingers, sprinkle the remaining crumb mixture evenly over the top of the cake, pressing down lightly.
- Bake for 60 to 70 minutes, rotating the pan at the halfway point. The cake is ready when a cake tester inserted in the center comes out with a moist crumb or two. Let cool to room temperature before removing from the pan. Run a paring knife around the edges to release the cake from the pan.
- Dust with confectioners' sugar before serving. The cake will keep, tightly wrapped in plastic wrap, for up to 3 days on the counter.
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.
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