Mixed-Berry Coffee Cake

Mixed-Berry Coffee Cake Recipe - Delicious and Nutritious

Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 12

Introduction

Mixed-Berry Coffee Cake is a delicious and moist cake filled with fresh berries and topped with a sweet glaze. This recipe is perfect for breakfast, brunch, or dessert and is sure to impress your family and friends.

History

Coffee cake has been a popular treat for centuries, with variations found in many different cultures around the world. The addition of mixed berries to this classic recipe adds a fresh and fruity twist that is perfect for the summer months.

Ingredients

1 cup unbleached all-purpose flour
1 cup whole wheat flour
1.5 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
1 large egg or equivalent egg substitute
0.75 cup sugar
1 cup nonfat plain yogurt
0.5 cup applesauce
0.25 cup vegetable oil
2 tsp vanilla extract
Filling & Topping
1 cup fresh blueberries, rinsed and patted dry
1 cup fresh raspberries or blackberries, rinsed and patted dry
0.25 cup blueberry or raspberry fruit spread
2 tbsp sugar
0.75 tsp ground cinnamon
vanilla Glaze
0.5 cup confectioners' sugar
0.5 tsp vanilla extract
2 to 3 tsp low-fat milk or soy milk

How to prepare

1. Preheat the oven to 350°F (177°C). Coat a 13 x 9-inch baking pan with cooking spray.
2. In a large bowl, combine both flours, baking powder, baking soda, and salt. Set aside.
3. In a medium bowl, whisk together the egg and sugar. Add yogurt, applesauce, oil, and vanilla; whisk until blended. Make a well in the center of the reserved flour mixture, add the egg mixture, and mix with a rubber spatula just until the dry ingredients are moistened. Reserve 1 cup of batter for the topping. Spread the remaining batter in the prepared pan.
4. Make the filling and topping: In a medium bowl, combine the blueberries, raspberries, and fruit spread. With a rubber spatula, stir gently to coat the berries with the fruit spread. Spoon the berry filling over the batter in the pan. Drop mounds of reserved batter by tablespoonfuls over the berry filling. In a small bowl, combine sugar and cinnamon; sprinkle it over the top of the coffee cake.
5. Bake the coffee cake until golden and a toothpick inserted in the center comes out clean, for about 40 to 45 minutes. Let it cool in the pan on a wire rack for about 30 minutes.
6. Make the glaze: Sift confectioners' sugar into a small bowl. Add vanilla and 2 tsp of milk; whisk to blend. Add just enough additional milk until the glaze can be drizzled. Drizzle the glaze decoratively over the top of the coffee cake.

Variations

Substitute different berries such as strawberries or raspberries for the blueberries and blackberries.
Add a streusel topping made with oats, brown sugar, and butter for extra crunch.

Cooking Tips & Tricks

Be sure to coat your baking pan with cooking spray to prevent the cake from sticking.

- Gently fold the berries into the batter to avoid crushing them and turning the batter purple.

- Allow the cake to cool in the pan before adding the glaze to prevent it from melting and running off the cake.

Serving Suggestions

Serve Mixed-Berry Coffee Cake warm with a cup of coffee or tea for a delightful breakfast or brunch treat.

Cooking Techniques

Be sure to preheat your oven before baking the coffee cake to ensure even cooking.

- Use a rubber spatula to gently fold the berries into the batter to avoid crushing them.

Ingredient Substitutions

You can use regular all-purpose flour instead of whole wheat flour if desired.

- Substitute Greek yogurt for the nonfat plain yogurt for a creamier texture.

Make Ahead Tips

Mixed-Berry Coffee Cake can be made ahead of time and stored in an airtight container at room temperature for up to 2 days. The glaze can be added just before serving.

Presentation Ideas

Serve Mixed-Berry Coffee Cake on a decorative platter with fresh berries and a dusting of powdered sugar for a beautiful presentation.

Pairing Recommendations

Pair Mixed-Berry Coffee Cake with a hot cup of coffee or tea for a delicious and satisfying treat.

Storage and Reheating Instructions

Store any leftover Mixed-Berry Coffee Cake in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 20-30 seconds before serving.

Nutrition Information

Calories per serving

Each serving of Mixed-Berry Coffee Cake contains approximately 220 calories.

Carbohydrates

Each serving of Mixed-Berry Coffee Cake contains approximately 35 grams of carbohydrates.

Fats

Each serving of Mixed-Berry Coffee Cake contains approximately 6 grams of fat.

Proteins

Each serving of Mixed-Berry Coffee Cake contains approximately 3 grams of protein.

Vitamins and minerals

Mixed-Berry Coffee Cake is a good source of vitamin C and fiber from the fresh berries.

Alergens

This recipe contains wheat and soy. It can be made gluten-free by using a gluten-free flour blend and dairy-free by using a dairy-free yogurt and milk alternative.

Summary

Mixed-Berry Coffee Cake is a delicious and nutritious treat that is perfect for any time of day. It is relatively low in calories and fat, making it a guilt-free indulgence.

Summary

Mixed-Berry Coffee Cake is a delightful and flavorful treat that is perfect for any occasion. With a moist cake base, fresh berries, and a sweet glaze, this recipe is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Mixed-Berry Coffee Cake. It was a sunny summer day and I was visiting my dear friend, Mrs. Jenkins. She was known in our small town for her scrumptious baked goods, and I had always admired her skills in the kitchen.

As soon as I walked into her cozy little kitchen, I was greeted by the sweet aroma of freshly baked goods. Mrs. Jenkins greeted me with a warm smile and a hug, and then she handed me a slice of her famous Mixed-Berry Coffee Cake. The moment I took a bite, I knew I had to learn how to make it myself.

Mrs. Jenkins laughed when I asked her for the recipe, saying that it was a family secret that had been passed down for generations. But she saw the earnest look in my eyes and agreed to teach me how to make it.

We spent the entire afternoon in her kitchen, mixing and measuring, chatting and laughing. Mrs. Jenkins shared with me the story of how her grandmother had taught her to make the coffee cake when she was just a little girl. She told me about the special memories she had of baking with her grandmother, and how each bite of the cake brought back those precious moments.

As we worked together, I learned the secrets of making the perfect cake batter – the right combination of flour and sugar, eggs and butter. Mrs. Jenkins showed me how to fold in the juicy berries – strawberries, blueberries, raspberries – and how to sprinkle the crumbly streusel topping on top.

Finally, after hours of baking and waiting, the coffee cake was ready. The aroma that filled the kitchen was heavenly, and I couldn't wait to taste the fruits of our labor.

I took a bite of the cake and closed my eyes, savoring the sweet and tart flavors of the mixed berries. The cake was moist and tender, and the streusel topping added a delightful crunch. Mrs. Jenkins smiled at me, her eyes twinkling with pride.

From that day on, I knew that the Mixed-Berry Coffee Cake would become a staple in my own kitchen. I made it for every special occasion – birthdays, holidays, and just because. Each time I baked the cake, I thought of Mrs. Jenkins and the wonderful day we had spent together in her kitchen.

Over the years, I have shared the recipe with friends and family, passing on the tradition of making Mixed-Berry Coffee Cake. I have added my own twists and variations to the recipe, experimenting with different types of berries and spices. But no matter how many times I make it, the cake always brings back memories of that sunny summer day with Mrs. Jenkins.

Now, as I stand in my own kitchen, surrounded by the delicious aromas of baking, I can't help but feel grateful for the gift of learning this recipe. It has not only filled my home with warmth and love, but it has also connected me to a long line of bakers who have passed down their knowledge and passion for baking.

As I take a bite of the Mixed-Berry Coffee Cake, I smile, knowing that the recipe will continue to be a part of my family's traditions for generations to come. And I can't help but think of Mrs. Jenkins, the dear friend who introduced me to this wonderful recipe and who taught me the true joy of baking.