Berry-Topped Coffee Cake Recipe

Berry-Topped Coffee Cake Recipe
Berry-Topped Coffee Cake Recipe photo by Taste of Home
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Berry-Topped Coffee Cake Recipe

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This tasty, wholesome coffee cake is loaded with fresh berries. It's perfect for those with a sweet tooth. —Heather O'Neill, Troy, Ohio
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min. + cooling

Ingredients

  • 1/3 cup butter, softened
  • 2/3 cup sugar
  • 1 large egg
  • 2 teaspoons grated lemon peel
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup reduced-fat sour cream
  • TOPPING:
  • 1/3 cup sugar
  • 2 teaspoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 cup fresh or frozen blueberries, thawed
  • 1/2 cup fresh or frozen unsweetened raspberries, thawed
  • GLAZE:
  • 1/3 cup confectioners' sugar
  • 2 teaspoons fat-free milk
  • 1/8 teaspoon vanilla extract

Directions

Preheat oven to 350°. Grease a 9-in. springform pan.
Cream butter and sugar until light and fluffy. Beat in egg and lemon peel. 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. Yield: 10 servings.
Originally published as Berry-Topped Coffee Cake in Healthy Cooking Annual Recipes Annual 2017, p76

Nutritional Facts

1 slice: 246 calories, 8g fat (5g saturated fat), 36mg cholesterol, 180mg sodium, 42g carbohydrate (27g sugars, 2g fiber), 4g protein.

  • 1/3 cup butter, softened
  • 2/3 cup sugar
  • 1 large egg
  • 2 teaspoons grated lemon peel
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup reduced-fat sour cream
  • TOPPING:
  • 1/3 cup sugar
  • 2 teaspoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 cup fresh or frozen blueberries, thawed
  • 1/2 cup fresh or frozen unsweetened raspberries, thawed
  • GLAZE:
  • 1/3 cup confectioners' sugar
  • 2 teaspoons fat-free milk
  • 1/8 teaspoon vanilla extract
  1. Preheat oven to 350°. Grease a 9-in. springform pan.
  2. Cream butter and sugar until light and fluffy. Beat in egg and lemon peel. 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.
  3. 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.
  4. Mix glaze ingredients. Drizzle over warm coffee cake. Yield: 10 servings.
Originally published as Berry-Topped Coffee Cake in Healthy Cooking Annual Recipes Annual 2017, p76

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