Berry-Topped Coffee Cake Recipe

Name: Berry-Topped Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/4 teaspoon salt; 1/4 teaspoon baking soda; 1/2 cup reduced-fat sour cream; 1/3 cup sugar; 2 teaspoons all-purpose flour; 1/2 teaspoon ground cinnamon; 1 cup fresh or frozen blueberries, thawed; 1/2 cup fresh or frozen unsweetened raspberries, thawed; 1/3 cup confectioners' sugar; 2 teaspoons fat-free milk; 1/8 teaspoon vanilla extract

Servings: persons

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
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup reduced-fat sour cream
1/3 cup sugar
2 teaspoons all-purpose flour
1/2 teaspoon ground cinnamon
1 cup fresh or frozen blueberries, thawed
1/2 cup fresh or frozen unsweetened raspberries, thawed
1/3 cup confectioners' sugar
2 teaspoons fat-free milk
1/8 teaspoon vanilla extract

1
Preheat oven to 350u00b0. Grease a 9-in. springform pan.
2
Cream butter and sugar until light and fluffy. Beat in egg and lemon zest. In another bowl, whisk together flours, baking powder, 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.

681

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/3 cup butter, softened, 2/3 cup sugar, 1 large egg, room temperature, 2 teaspoons grated lemon zest, and more.

Yes, Berry-Topped Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Berry-Topped Coffee Cake

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