Two Berry Coffee Cake

Two Berry Coffee Cake is the perfect, festive recipe for you to make for guests this weekend.

About Two Berry Coffee Cake:

Before I begin here, I must share that I made this cake for Memorial Day weekend when we went on a camping trip.  I baked the cake, wrapped it well with plastic wrap, then hauled it with us to a campground where we set up tents and had to store all of our food in a bear locker (a locked cabinet that the bears cannot get into!)  This cake was enjoyed the first morning we were there… the morning after trying to sleep peacefully in the tent all night while worrying if bears were lurking around us.  We finally pulled ourselves out of bed, finagled some camp-stove coffee and pulled out the cake.  Everyone was in awe of how great this cake tasted.  It was tender and sweet and delicious.  It wasn’t the sort of breakfast most people have on a camping trip, but it was happily welcomed by everyone!

The baked cake doesn’t look very exciting, but the texture of the cake when you slice into it is mighty tender.  I think it’s one of those things (much like banana bread) where it’s actually better the day after it’s made.  The flavors have a good 24 hours to ripen.  Wrapping it tightly in plastic wrap is key to the cake not drying out.  I use fresh raspberries and fresh blueberries to create a red, white and blue theme, but you can use all of one berry or experiment with adding others.

I hope you get the message loud and clear that this Berry Coffee Cake is worthy of baking and eating (and especially serving to guests).  It’s an excellent, summery sort of coffee cake.  Enjoy!

Here are a few more coffee cake recipes you might like to try:

• Overnight Coffee Cake
• Fresh Blueberry Coffee Cake
• Apple Topped Cream Cheese Coffee Cake
• Peach and Blueberry Coffee Cake
• Strawberry- Lemon Coffee Cake
• Pumpkin Coffee Cake
• Carrot Coffee Cake
• Banana Coffee Cake with Streusel Topping

No ratings yet

Two Berry Coffee Cake

By RecipeGirl.com (adapted from Taste of Home)

Great tasting cake with fresh berries!

Prep: 25 minutes mins

Cook: 55 minutes mins

Servings: 12 servings

SaveSaved Pin Print

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save

Ingredients

CAKE:

• ▢ 1½ cups granulated white sugar
• ▢ 3/4 cup (1½ sticks) butter, at room temperature
• ▢ 4 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 3 cups all purpose flour
• ▢ 1½ teaspoons baking powder
• ▢ 3/4 teaspoon baking soda
• ▢ 1/4 teaspoon salt
• ▢ 1 cup sour cream

FILLING:

• ▢ 1/4 cup packed brown sugar
• ▢ 1 tablespoon all purpose flour
• ▢ 1/2 teaspoon ground cinnamon

BERRIES:

• ▢ 1 cup fresh blueberries
• ▢ 1 cup fresh raspberries, halved

Instructions 

• Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube or bundt pan (or use baking spray).

PREPARE THE CAKE BATTER:

• In a large bowl, use an electric mixer to combine the sugar and butter. Add the eggs and vanilla and beat well. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add to the wet ingredients a little at a time, alternating with addition of sour cream. Beat well after each addition.

PREPARE THE FILLING:

• In a small bowl, combine the brown sugar, flour and cinnamon. 

ASSEMBLE THE CAKE:

• Spoon a third of the batter into the prepared pan. Sprinkle half of the filling on top of the batter in the pan. Sprinkle half of the berries on top of that. Add another 1/3 of the batter- spread to cover the berries. Then sprinkle the rest of the filling, then the rest of the berries, then top with the remaining batter.
• Bake for 55 to 65 minutes, or until a toothpick inserted near the center comes out clean. Cool for about 20 minutes, then turn the cake out onto a rack to cool completely. If you are serving this next day, wrap well with plastic wrap. It's great the next day!

Nutrition

Serving: 1serving, Calories: 407kcal, Carbohydrates: 58g, Protein: 6g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 102mg, Sodium: 260mg, Potassium: 168mg, Fiber: 2g, Sugar: 32g, Vitamin A: 571IU, Vitamin C: 4mg, Calcium: 66mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!