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Streusel Topped Triple Berry Coffeecake

Meryl's picture


I just made this last night for the second time, and it was fantastic. I don't have a decent oven yet, so I actually made this in my toaster oven at 25 degrees lower, and about 2 1/2 minutes less time. Although I usually reduce sugar drastically in recipes, I preferred this one with a little extra sugar in the batter, plus a little less in the topping. I also tossed the blueberries and raspberries with 1 Tbsp sugar, since they were a little tart. I had been wanting to do this cake again for so long, and knew I had to do so before the berries went out of season, which is soon. (The recipe says you can use fresh or frozen, but I've never tried it with frozen. I assume it means frozen, unthawed). I highly recommend this coffee cake  - it's light and delicious. Great on its own or with vanilla ice cream. Serve warm or at room temperature. 


From the poster: "I combined two coffee cake recipes and modified things a bit to come up with this... I like it best while it's still a bit warm."


STREUSEL TOPPED TRIPLE BERRY COFFEE CAKE


INGREDIENTS:


1 1/2 cups all-purpose flour


1/2 cup sugar (I used 2/3 cup sugar)


2 teaspoons baking powder


1 egg


1/2 cup butter, melted


1/2 cup milk (I used lowfat milk)


2 cups berries (blueberries, blackberries, raspberries; fresh or frozen) (I used 1 cup fresh blueberries and 1 cup fresh raspberries, tossed with 1 Tbsp sugar just before adding to batter, since the raspberries were a little too tart)


3/4 teaspoon vanilla (I used 1 tsp vanilla extract)


1 dash cinnamon, generous


---Topping---


1/2 cup brown sugar, packed (I used 7 Tbsp dark brown sugar)


3 tablespoons flour


3 teaspoons cinnamon (1 Tbsp)


1/4 cup nuts, finely chopped [From the poster: "I use walnuts or pecans]" (I omitted the nuts)


3 tablespoons butter, melted (I used cold butter, cut in pieces)


DIRECTIONS:


*(Preheat oven to 375 F).


1. In a large bowl, stir together flour, sugar, baking powder and cinnamon.


2. In a small bowl, mix egg, melted butter, milk and vanilla.


3. Stir liquids into dry ingredients just till blended.


4. In a buttered 9 inch square pan, spread half of dough. (First time I used an 8-inch square pan - this time I used a 9-inch).


5. Top with berry mixture and spoon remaining dough over berries.


6. In a separate bowl combine brown sugar, flour, cinnamon and nuts.


7. Stir in melted butter until mixture resembles moist crumbs. (I cut in the cold butter)


8. Sprinkle this over top of dough and press in lightly.


9. Bake in a 375 degree oven (about) 40 minutes until topping is golden brown.


9 servings


From Michelle Shipley - Recipezaar


 



There's nothing better than a good friend, except a good friend with CHOCOLATE.


Edited 9/8/2005 11:15 pm ET by Meryl

There's nothing better than a good friend, except a good friend with CHOCOLATE.