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

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