Best Mixed Berry Coffee Cake Recipes

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

Ingredients

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

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

Ingredients

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.