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Berry Topped Coffee Cake

Today is National Coffee Cake Day and to celebrate I made Heather O's Berry Topped Coffee Cake from Taste of Home. It's not berry season here so had to rely on the grocery store offerings and I ended up with huge blueberries and strawberries.

Other than the fruit, I made a few small changes to the recipe. Since I had the cinnamon out for the topping I added some to the batter as well.

Instead of fat free milk in the glaze I used half and half, it was what I had on hand.  I used the tines of a fork to drizzle it on in one direction, turned the rack and then drizzled in the other direction.

Loved the texture of the cake and the fantastic berry flavor. I enjoyed it with my coffee, my guys are not morning people so they had it for dessert. 

Thanks to all of the other #NationalCoffeecakeDay bloggers for joining me today and sharing their recipes.  Be sure to swing by and see what they made using the links down below!


 

 

Berry Topped Coffee Cake

Berry Topped Coffee Cake
Author: Jolene's Recipe Journal

Ingredients

  • 1/3 cup butter, softened
  • 2/3 cup sugar
  • 1 large egg, room temperature
  • 2 teaspoons grated lemon zest
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup sour cream
TOPPING:
  • 1/3 cup sugar
  • 2 teaspoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 cup fresh blueberries
  • 1/2 cup fresh sliced strawberrie
GLAZE:
  • 1/3 cup confectioners' sugar
  • 2 teaspoons milk
  • 1/8 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°. Grease a 9-in. springform pan.
  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, cinnamon, 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.
berries, coffeecake, cake
Breakfast, snack, dessert
American

 

 

*****************
  • Blueberry Coffee Cake by Art of Natural Living
  • Berry Topped Coffee Cake by Jolene’s Recipe Journal
  • Cake Mix Coffee Cake by Corn, Beans, Pigs & Kids
  • Caramel Apple Crumb Cake by The Redhead Baker
  • Carrot Coffee Cake with Brown Butter Glaze by An Affair from the Heart
  • Chocolate Swirl Coffee Cake by That Recipe
  • Coffee Cake Muffins by Jen Around the World
  • Coffee Coffeecake by A Day in the Life on the Farm
  • Double Butter Crumb Cake by Palatable Pastime
  • Sour Cherry Coffee Cake by Hezzi-D's Books and Cooks
  • **************




    Comments

    1. Those are big blueberries and strawberries! Your coffee cake sounds delicious and I love that you added cinnamon to the batter too!

      ReplyDelete
    2. This looks scrumptious. Thanks for hosting Jolene.

      ReplyDelete
    3. I really like the idea of the berries on top of the coffee cake.

      ReplyDelete
    4. Love the berries! And the drizzled glaze--so pretty!

      ReplyDelete

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