Berry Brunch Coffee Cake Recipe
- 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
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 4-1/2 teaspoons cold butter
- 1 cup confectioners' sugar
- 4 to 5 teaspoons 2% milk
- 1/4 teaspoon vanilla extract
- 1. 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.
- 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 in 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.
1 piece: 464 calories, 17g fat (10g saturated fat), 80mg cholesterol, 270mg sodium, 74g carbohydrate (51g sugars, 2g fiber), 5g protein.
Reviews for Berry Brunch Coffee Cake
"This is one of our favorites. My husband asks for this often."