Fresh Berry Coffee Cake
Living on the Central California Coast I almost feel guilty because of the magnificent produce we have year ’round. This is especially true when the artichokes, asparagus and fresh garlic start appearing in the markets in late March — the harbingers of spring. The strawberries aren’t quite ready but they’ll follow soon; by May the farmer’s markets are
bursting at the seams with everything spring including the first stone fruits. Just as the last freezes are finishing in much of our country, we are feasting on a banquet of produce.
What I hadn’t anticipated so early were 12-ounce packages of organically-grown raspberries last week at an affordable price. I picked up two packages, ate some immediately, then began thinking of what to make with them. I remembered a coffee cake I made several years ago using frozen berries and wondered if using fresh berries would make a difference. The answer is YES!
Don’t set this recipe aside if only frozen berries are available as they work just fine. But, if you have access to fresh berries — they can be blackberries, blueberries, boysenberries or Olalie berries — the freshness of the fruit makes for pure deliciousness!
You can serve this with coffee or tea morning or afternoon just as it is, or you can add a dollop of lightly sweetened whipped cream or even creme fraiche. It’s even a nice treat mid-evening if you want something mildly sweet before bed.
This recipe converts well for gluten-free. Substitute a cup of GF flour and add 1/2 teaspoon xanthum gum in exchange for the wheat flour.Print
Fresh Berry Coffee Cake
1–1/2 cups fresh raspberries or other bush berries or,
1–1/2 cups frozen raspberries without sugar
1/3 cup brown sugar
1 cup unbleached flour
1/3 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup yogurt
2 tablespoons butter, melted
1 teaspoon Rain’s Choice pure Vanilla Extract
1 large egg
3–4 tablespoons toasted sliced almonds
1/4 cup powdered sugar
1 teaspoon milk
1/4 teaspoon Rain’s Choice pure Vanilla Extract
1 8-ounce cake pan coated with cooking spray or lightly buttered
Preheat oven to 350 degrees F.
Combine raspberries and brown sugar in a bowl. Lightly flatten them with the back of a spoon then set aside.
Combine flour, sugar, baking powder, and baking soda in a large bowl. Combine yogurt, butter, vanilla, and egg in a small bowl and mix well.
Add the liquid ingredients to the flour mixture, stirring just until moist and blended.
Spoon 2/3 of batter into cake pan; spread evenly. Top with berry mixture, making sure to spread the berries evenly over the entire cake. Smash them little more if necessary. Spoon the remaining batter over berry mixture, then top the batter with almonds.
Bake for 40 minutes or until a wooden pick inserted in center comes out clean. Let cool 10 minutes on a wire rack.
Icing: Combine powdered sugar, milk and vanilla extract in a small bowl and stir well. Drizzle over the cake. Serve warm or at room temperature. Envision spring!!
P.S. If you’re serving this cake a day after making it, warm it up slightly; it accentuates the fruit.
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