Berry Good Coffee Cake

Berry Good Coffee Cake

24 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    1 h 50 m
Sarah
Recipe by  Sarah

“This yummy recipe is one of my favorites. The raspberries and glaze make every bite absolutely scrumptious. A true family pleaser.”

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Ingredients

Adjust Servings

Original recipe yields 1 coffee cake

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat an 8 inch round cake pan with nonstick cooking spray.
  2. Sift together the flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the egg, yogurt, butter, and 1 teaspoon vanilla extract. Stir the egg mixture into the flour until well moistened. Toss the raspberries with the brown sugar in a small bowl.
  3. Pour 2/3 of the batter into the cake pan and sprinkle with the raspberries and almonds. Spoon the remaining batter over the raspberries.
  4. Bake in preheated oven until cake springs back when lightly touched, 35 to 40 minutes. Set aside to cool.
  5. To make the glaze, stir together the sugar, milk, and 1/4 teaspoon of vanilla extract until smooth. Drizzle glaze over the cooled coffee cake. Serve at room temperature.

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Reviews (24)

Rate This Recipe
Rita K
15

Rita K

I was surprised by the bad reviews. I just took the second one of these out of the oven, and wanted to see if anyone tried other fruits. This is truly delicious. Yes, the batter is thick. I used light sour cream instead of the yogurt, because I had it on hand. The secret is to barely mix the wet ingredients into the dry. Then use a spoon to spread the batter in the pan. I also drizzled the glaze on as soon as getting the cake out of the oven. This is yummy either hot, or room temp. Delicious and beautiful!

KitchenWitch
8

KitchenWitch

Perhaps the poor reviews came from those less experienced with this type of old-timey fruit dessert, like a slump, a pandowdy or a slumgullion; the dough is supposed to be "glumpy." As for me, I used vanilla yogurt (I had it on hand) and thus the cake was extra vanilla-y! I did bake it several minutes longer, but I like my cakes a bit more browned. I used frozen raspberries, my stash from last summer's fence row harvest, and I'm delighted with the results.

MICHELLE48073
7

MICHELLE48073

I thought this was a fabulous coffee cake! The ingredients were perfectly balanced, and it's a wonderful treat for those that choose to eat healthier. Obviously the bad reviews came from those who don't follow directions very well, as it turned out beautifully for me.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 182 cal
  • 9%
  • Fat
  • 4.4 g
  • 7%
  • Carbs
  • 32.4 g
  • 10%
  • Protein
  • 3.6 g
  • 7%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 177 mg
  • 7%

Based on a 2,000 calorie diet

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