Wwveryberrycoffeecake Recipes

BERRY YOGURT COFFEE CAKE

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.

FRESH BERRY COFFEECAKE

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.

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.

STREUSEL TOPPED TRIPLE BERRY COFFEE CAKE

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.

BERRY COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Spray an 8-inch round or 8-inch square baking pan with cooking spray and set aside.
• In a medium mixing bowl, combine the flour through salt.
• In a measuring cup or blender container, combine the egg, yogurt, melted butter and vanilla. Whisk or pulse to combine the ingredients.
• Pour the wet ingredients into the flour mixture and mix to combine. Spoon about 2/3's of batter into prepared pan. Mix the berries with the brown sugar and spoon over batter. Top the berries with remaining batter and sprinkle with sliced almonds.
• Place in preheated oven and bake for 35 to 40 minutes or until cake springs back when lightly touched. Cool for 10 minutes.
• While cake cools, prepare the glaze and then drizzle over cooled cake. Serve warm or at room temperature.
• Please note: If using frozen berries do not defrost.
• Gluten Free Notes: Use 3/4 cup plus 2 tablespoons gluten free all-purpose flour blend, 2 tablespoons modified tapioca starch and add 1/2 teaspoon xanthan gum. The gluten free version may require a few tablespoons milk to be added to the batter. Use your best judgement.

BERRY GOOD COFFEE CAKE

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.