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
YOGURT COFFEE CAKE WITH CINNAMON STREUSEL
A delicious moist bundt cake layered with cinnamon streusel and drizzled with a coffee glaze
Provided by Farah Abumaizar
Categories Dessert
Number Of Ingredients 16
Steps:
- Preheat oven to 350F (180C).
- Sift the dry ingredients (flour, salt, baking powder and baking soda) together and set aside.
- With an electric mixer, cream together the softened butter and granulated sugar for a good 5 minutes or until light and fluffy.
- Add eggs one at a time, mixing well between each addition, then vanilla and mix until incorporated. Add in yogurt all at once, and mix to combine. It's fine if the batter is a little lumpy, it'll smooth out when you add the flour.
- Add the dry ingredients on low speed and mix until just combined. Turn off the mixer, and use a rubber spatula to scrape the sides and bottom of the bowl and make sure all the flour is incorporated. Set aside while you make your streusel.
- Mix together the flour, brown sugar, and cinnamon. With your fingertips, work the cold cubed butter into this mix. Add your chopped walnuts and mix a little.
- In a well greased bundt pan (see post above for greasing tips), layer the bottom with 1/3 of the streusel mixture.
- Dollop half the batter on top of this, and smooth out a little with a spatula. Sprinkle with the remaining crumb mixture, then add the remainder of the batter. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool for 15-20 minutes, then flip bundt pan upside down over serving plate. Hit the back of the bundt cake pan gently with a wooden spoon for easier release. Once it's out of the pan, let it cool completely before glazing.
Nutrition Facts : Calories 670 kcal, ServingSize 1 serving
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
BLUEBERRY COFFEE CAKE
Provided by Ellie Krieger
Categories dessert
Time 55m
Yield 12 servings, serving size 1 piece
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.
- Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.
- Add the flour mixture in 2 batches, stirring until just combined.
- Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares.
Nutrition Facts : Calories 210, Fat 8.5 grams, SaturatedFat 2 grams, Cholesterol 41 milligrams, Sodium 230 milligrams, Carbohydrate 30 grams, Fiber 2 grams, Protein 5 grams
VERY BERRY COFFEE CAKE
Simple to make and a good way to use up leftover sour cream as it only calls for 3 tablespoons of it. You can mix and match berries or use all one kind too. Recipe courtesey Killahevlin Bed and Breakfast Front Royal, Virginia
Provided by Steve P.
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Spread solid shortening on bottom and sides of a 9-inch square pan.
- Position oven rack in center of oven and preheat to 350 degrees.
- Sift together flour, baking powder and salt.
- Set aside.
- Cream butter and sugar with electric mixer.
- Add eggs one at a time and beat until fluffy.
- Add vanilla and sour cream and mix well.
- Alternately, add flour mixture and milk to batter, beginning and ending with flour.
- Spread half the batter into the prepared pan and smooth the top.
- Spread berries (well drained) on top of batter.
- Cover berries with remaining batter and spread the top evenly with a spatula (some berries will show through).
- For Crumb Topping: Combine all ingredients and pinch them with fingertips to make crumbs.
- Spread on top of cake and bake for 30 to 35 minutes (metal pan) or longer if glass pan- or until a toothpick comes out clean and cake is golden brown.
- Cool cake completely (in pan) on wire rack.
- Refrigerate overnight and cut into squares.
- Serve at room temperature.
Nutrition Facts : Calories 269.1, Fat 12.4, SaturatedFat 7.5, Cholesterol 61.5, Sodium 189.8, Carbohydrate 36.8, Fiber 0.6, Sugar 22.4, Protein 3.3
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