Berry Brunch Coffee Cake Recipe

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Berry Brunch Coffee Cake Recipe
Berry Brunch Coffee Cake Recipe photo by Taste of Home
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Berry Brunch Coffee Cake Recipe

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5 1 1
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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.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 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 mixing 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 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.
Originally published as Berry Brunch Coffee Cake in Cooking for 2 Summer 2007, p55

Nutritional Facts

1 piece: 464 calories, 17g fat (10g saturated fat), 80mg cholesterol, 270mg sodium, 74g carbohydrate (51g sugars, 2g fiber), 5g protein.

  • 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
  1. In a small mixing 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.
  2. Pour half of the batter into an 8-in. fluted tube pan coated with 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.
  3. 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.
Originally published as Berry Brunch Coffee Cake in Cooking for 2 Summer 2007, p55

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MY REVIEW
Ckhalle User ID: 6816660 225573
Reviewed Apr. 28, 2015

"This is one of our favorites. My husband asks for this often."

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