Triple Berry Streusel Coffeecake Recipes

TRIPLE BERRY STREUSEL COFFEECAKE

Steps:

• Place ½ cup brown sugar, ½ cup oats, ½ cup flour, ½ cup cold butter and cinnamon in a medium sized bowl. Using a pastry blender, cut butter into the other ingredients until mixture is crumbly (and butter becomes about the size of peas). NOTE: You may also choose to blend these ingredients until crumbly in a food processor, if desired. Set aside.
• Make coffeecake batter in a separate large bowl by combining remaining flour, oats and baking powder. In another bowl, blend melted (remaining) butter, brown sugar, egg, vanilla and milk. Add flour mixture to the butter mixture, and stir until ingredients are fully combined.
• Spoon the coffeecake batter into a very well greased (bottom and sides) 10 inch springform pan. Spread batter out to completely cover the bottom of the pan. Place the FROZEN (not thawed) berries on top of the batter, and spread out to evenly cover batter. Sprinkle the fruit with the streusel topping, dispersing evenly over the top of the coffeecake to cover.
• Bake coffeecake in a preheated 350° F. oven for 1 hour, or until done in the center. You can test doneness by inserting a toothpick into the center of coffeecake. If it comes out clean, it is done. When done, transfer coffeecake to a wire rack, and let it cool in the pan for 30 minutes. Once cooled, run a butter knife around inside edge of pan, then carefully open pan by releasing latch to remove outside form. After coffeecake has completely cooled, it is ready to serve. Slice into 12 pieces, and enjoy!

TRIPLE-BERRY COFFEE CAKE (WHITE WHOLE WHEAT FLOUR)

Steps:

• Heat oven to 350°F. Spray 8-inch round cake pan with cooking spray.
• In large bowl, stir buttermilk, brown sugar, oil, almond extract and egg until smooth. Stir in flour, baking soda, cinnamon and salt just until moistened. Gently fold in half of the berries. Spoon into pan. Sprinkle with remaining berries and the granola.
• Bake 28 to 36 minutes or until golden brown and top springs back when touched in center. Cool in pan on cooling rack 10 minutes; sprinkle lightly with powdered sugar. Serve warm.

BERRY-TOPPED COFFEE CAKE

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.