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Berry Brunch Coffee Cake

This golden berry-filled coffee cake is crowned with even more plump, fresh berries. “Living on a farm in Wisconsin, we love using the blackcaps (wild black raspberries) that grow in our woods,” says Sheri Kratcha of Avoca.

6 ServingsPrep: 25 min. Bake: 30 min. + cooling

Ingredients

1 package (3 ounces) cream cheese, softened
1/4 cup butter, softened
2/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons plus 2 teaspoons 2% milk
1 cup fresh raspberries or blackberries
FILLING:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
4-1/2 teaspoons cold butter
GLAZE:
1 cup confectioners' sugar
4 to 5 teaspoons 2% milk
1/4 teaspoon vanilla extract

Directions

In a small bowl, beat the cream cheese, butter and sugar. Beat in egg
and vanilla. Combine the flour, baking soda and salt; add to butter
mixture alternately with milk. Fold in raspberries.
Pour half of the batter into an 8-in. fluted tube pan coated with

2 of 2

Berry Brunch Coffee Cake (continued)

Directions (continued)

cooking spray and dusted with flour. In a small bowl, combine the
flour, brown sugar and cinnamon; cut in butter until crumbly.
Sprinkle over batter. Top with remaining batter.
Bake at 350° for 30-35 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes before removing from
pan to a wire rack. Combine glaze ingredients until smooth; drizzle
over warm cake. Yield: 6 servings.

Nutrition Facts: 1 piece equals 464 calories, 17 g fat (10 g saturated fat), 80 mg cholesterol, 270 mg sodium, 74 g carbohydrate, 2 g fiber, 5 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.