Berry-Topped Coffee Cake
TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling
YIELD: 10 servings.
This tasty, wholesome coffee cake is loaded with fresh berries. It's perfect for those with a sweet tooth. —Heather O'Neill, Troy, Ohio
Ingredients
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1/3 cup butter, softened
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2/3 cup sugar
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1 large egg, room temperature
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2 teaspoons grated lemon zest
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3/4 cup all-purpose flour
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3/4 cup whole wheat flour
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1/4 teaspoon baking soda
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1/2 cup reduced-fat sour cream
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TOPPING:
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1/3 cup sugar
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2 teaspoons all-purpose flour
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1/2 teaspoon ground cinnamon
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1 cup fresh or frozen blueberries, thawed
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1/2 cup fresh or frozen unsweetened raspberries, thawed
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GLAZE:
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1/3 cup confectioners' sugar
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2 teaspoons fat-free milk
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1/8 teaspoon vanilla extract
Directions
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1.
Preheat oven to 350°. Grease a 9-in. springform pan.
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2.
Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and lemon zest. 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.
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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.
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4.
Mix glaze ingredients. Drizzle over warm coffee cake.
Nutrition Facts
1 piece: 246 calories, 8g fat (5g saturated fat), 36mg cholesterol, 180mg sodium, 42g carbohydrate (27g sugars, 2g fiber), 4g protein.
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