Mixed Berry Coffee Cake

by Chrissy

 

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Fresh berries are healthy and they are certainly a delightful way to start your day.

Baked in a cakey pillow of coffee cake love and then topped with a crispy spiced brown sugar crumble topping, is whole other story.

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Healthy. Not so much.

Amazing, down to the very last crumb? Definitely. And sometimes, that’s just what you need.

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Especially, with Superbowl Sunday coming up, you might need to be building a junk food tolerance this whole week, just to last through the single day of cheesy dips, spicy wings, and juicy burgers…along with football, hilarious commercials, kegs of beer, and good company.

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This sweet treat is easy to whip up and a sure crowd pleaser.

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Need I say more? Really.

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Mixed Berry Coffee Cake

Print Recipe!

Adapted from Buns in My Oven

Serves 9-12

Ingredients

For the coffee cake:

1 cup white whole wheat flour

1 cup all-purpose flour

3/4 cup granulated sugar

1/4 cup butter, softened

3/4 cup milk

1 ½ tsp pure vanilla

1 egg

2 1/2 tsps baking powder

1/2 tsp kosher salt

2 cups fresh or frozen mixed berries (we used chopped strawberries, blueberries and halved blackberries)

 

For the crumble topping:

1/4 cup granulated sugar

1/4 cup brown sugar

1/3 cup all-purpose flour

1 1/2 tsps ground cinnamon

dash nutmeg

1/4 cup butter, softened

 

Directions:

Preheat the oven to 375 degrees.

Grease 9×9 baking dish, or line with parchment paper and set aside.

 

In a small bowl, prepare the streusel topping by mixing those ingredients together until resembling a sand-like texture. It’s easiest to mix with your hands, in order to best incorporate the butter; set aside.

 

In the standing mixer bowl, add all of the coffee cake ingredients except the mixed berries. Beat on medium-low for 30 seconds, (or mix by hand, for just long enough to fully incorporate the ingredients). Fold in the berries. Spread batter in the prepared pan and sprinkle with the crumble topping, evenly. Bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10-15 minutes before cutting into the coffee cake.

 

From the Little Yellow Kitchen,

Chrissy

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5 Responses to “Mixed Berry Coffee Cake”

  1. What a perfect coffee cake! Love how it’s loaded with berries!

  2. I made this for Mother’s Day last month and it was A HIT!!!!!!! It was sooo good! I have buttermilk I need to use up, is there any place for a buttermilk substitution in this recipe? Thank you!!! =)

  3. Chrissy

    Hi Leslie,
    We are so glad that this recipe was a crowd-pleaser for Mother’s Day :).

    You may substitute buttermilk for the milk. Buttermilk is slightly more acidic than milk, so I would decrease the baking powder, so only add 1 teaspoon baking powder and then add 1/2 teaspoon baking soda. I haven’t yet tried it with buttermilk, but this is what I would do the next time I have to use it up!

    Enjoy!

  4. I made this yesterday to bring to our friend’s house and it was delicious. Received lots of compliments on this yummy cake. It’s perfect for dessert or even breakfast with a hot cup of tea. Not too sweet at all. I was out of whole wheat flour so just used 2 cups of all purpose flour. I also don’t have a 9×9 pan so subbed in a small 9×7 pyrex dish and made a few muffins with the extra batter. I will definitely bake this coffee cake again! Thank you!

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