BLACKBERRY COFFEE CAKE
Have you ever picked sun-ripened plump blackberries? You've just picked a great coffee cake to bake them in!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h10m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease bottom and side of 10-inch angel food (tube) cake pan with shortening; lightly flour.
- In small bowl, mix all Blackberry Filling ingredients; set aside.
- In medium bowl, mix flour, baking powder and baking soda; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
- Spread one-third of the batter in pan; sprinkle with half of the filling. Spoon another one-third of the batter by tablespoonfuls over filling; sprinkle with remaining filling. Spoon remaining batter over filling; spread evenly.
- Bake coffee cake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour 30 minutes.
- Meanwhile, in small bowl, stir all Powdered Sugar Glaze ingredients until smooth and thin enough to drizzle. Drizzle over cooled coffee cake.
Nutrition Facts : Calories 305, Carbohydrate 35 g, Cholesterol 65 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 160 mg
MEG'S BLACKBERRY CREAM CHEESE COFFEECAKE
I saw this on the internet the other day and thought this would really be good..It is the most wonderful coffee cake you will taste. This is so versible. You can use any type of jam, jelly or butters. It is very moist and not dry at all. If you are a messy cook like me, be prepared to use quite a few bowls and spatulas. This is...
Provided by deb baldwin
Categories Other Breakfast
Time 1h5m
Number Of Ingredients 15
Steps:
- 1. Pre heat the oven to 350 degrees. Grease a 9" springform pan. I used pan grease and the coffee cake was very easy to remove from pan. I love my springform pan..
- 2. Mix together with a fork, flour, 3/4* cup sugar and the butter and mix well until it resembles small peas. Scoop out 1 1/4 cup of this mixture and put into another bowl. (this will be for the topping)
- 3. To the remaining mixture, add baking soda, baking powder, salt, sour cream, almond extract, vanilla, and one egg*. Mix until just combined.
- 4. Spread the batter into prepared springform pan and make sure to get this up the sides at least 2 inches. "You want to create an edge or crust for the filling to sit inside of"..this is where it starts to get messy unless you have dropped something on the floor or scattered the flour.
- 5. In another bowl, beat the cream cheese, 1/4 cup sugar* and the other egg*. Mix well. Spread on top of the batter and try to spread it up to the edges.
- 6. Spoon the jam or a filling of your choice on top of the cream cheese mixture. You do not have to have it evenly spread out, but just little drops makes the best presentation.
- 7. Add the almonds to the reserved crumbs and spread on top. Bake for 45 to 50 minutes. Top should be a light shade of brown.
- 8. Cool for 15 minutes then take the springform side off. Set in refrigerator for 1 hour..the house will smell wonderful and have the best almond smell.
- 9. Mix the powder sugar and the drops of vanilla and drizzle over coffee cake..
BLACKBERRY JAM SOUR CREAM COFFEE CAKE.
It was a nice Autumn day and i decided i wanted to make a coffee cake and came up with this one, i must pat myself on the back as it is very scrumptious! Get out your coffee cups, or your tea cups if your a tea drinker! Either way enjoy!
Provided by Rose C.
Categories Cakes
Time 1h20m
Number Of Ingredients 5
Steps:
- 1. Mix sugar, soft butter, vanilla til light and fluffy,i mixed mine all by hand,it`s your preference to use a mixer! Add eggs one at a time, then add the sour cream and stir well...
- 2. Next the dry ingredients:
- 3. 2 cups flour 1 tsp. baking powder 1/2 tsp.baking soda pinch of salt Now add the dry to the wet, incorporate well.
- 4. Now for topping and filling!
- 5. 1 cups chopped walnuts 1/3 cup packed brown sugar 1,1/2 tsp.gr.cinnamon Mix these ingredients together, set aside.
- 6. I took some seedless blackberry jam and spread in between cake layers,with some of the nut mixture,added the rest of the cake batter and topped it off w/ the rest of the nut mixure.
- 7. I baked the cake in a spring form pan, also made a vanilla glaze, and blackberry glaze and topped it off when cake was cooled!
SOURCREAM BERRY MUFFINS
Baked in greased muffin cups, this delicious treats bake up beautifully. If you like lemon or want a streusel topping, it's easy to vary this recipe to suit your fancy.-Linda Gilmore, Hampstead, Maryland
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add berries and toss gently. In another bowl, combine the eggs, sour cream, oil and vanilla. Stir into dry ingredients just until moistened., Fill greased muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Berry Cream Lemon Muffins: Prepare muffin recipe as directed, except substitute 1 cup lemon yogurt for the sour cream and add 2 teaspoon grated lemon peel with the vanilla., Berry Streusel Muffins: Prepare muffin recipe as directed. For topping, combine 3 tablespoons each all-purpose flour and quick-cooking oats, 2 tablespoons sugar and 1/8 teaspoon ground cinnamon. Cut in 2 tablespoons cold butter until crumbly. Sprinkle over muffins before baking.
Nutrition Facts : Calories 241 calories, Fat 12g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 162mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY SOUR CREAM COFFEE CAKE
Looking for a delicious Blueberry Sour Cream Coffee Cake recipe? Wait until you try this recipe. This cake is bursting with flavor, all it takes is one bite to know you need to save this recipe.
Provided by Laura
Categories Baking Breakfast & Brunch Desserts
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Cream butter and sugars. Add in vanilla, eggs and sour cream and mix until smooth.
- Mix in flour, baking soda and baking powder.
- Prepare bundt pan by spraying with non-stick cooking spray. Place half the cake batter in the pan and pat down along the center, making a dent to place filling into.
- Mix streusel filling and spread out into the indented batter. Top with ½ of the blueberries.
- Add the remaining batter to the pan and press down, spreading out evenly over the first layer of batter. Top with last remaining ½ of
- Bake in 350 degree oven for 45-50 minutes. Top with a vanilla or cream cheese frosting or glaze.
Nutrition Facts : ServingSize 1 g, Calories 510 kcal, Carbohydrate 88 g, Protein 8 g, Fat 15 g, SaturatedFat 8 g, TransFat 0.3 g, Cholesterol 78 mg, Sodium 296 mg, Fiber 2 g, Sugar 50 g, UnsaturatedFat 5 g
ALMOND-BERRY COFFEE CAKE
Fresh raspberries and tart blackberry jam fill lemon-zest-flecked cake;the cinnamon-spiced almond streusel on top is crumbly and nutty.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees. Make the topping: Whisk flour, brown sugar, cinnamon, salt, and almonds in a medium bowl. Using your fingers, work in butter until mixture forms coarse crumbs ranging in size from small peas to marbles. Sprinkle with almond extract; toss to combine.
- Make the cake: Use cooking spray to coat a 10-inch tube pan with a removable bottom. Place pan on a baking sheet. Sift together flour, baking powder, baking soda, and salt into a medium bowl. Fold raspberries into jam in a small bowl.
- Put butter, sugar, and zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 3 to 4 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Mix in vanilla. Reduce speed to low. Mix in half the reserved flour mixture, followed by the sour cream. Add remaining flour mixture; beat until just combined.
- Spoon half the batter into prepared pan. Mound berry mixture in a ring in center of batter. Top with remaining batter. Using a small offset spatula, smooth top. Sprinkle with the topping.
- Bake until golden brown and a toothpick inserted into center comes out clean, 65 to 70 minutes. Let cool slightly on a wire rack, 10 to 15 minutes. Run a knife around edges of pan to loosen. Pull up on tube to lift cake from pan. Let cool on rack 15 minutes. Invert cake onto a baking sheet, removing tube portion, then reinvert onto rack to cool completely.
CREAM CHEESE SWIRL BLACKBERRY COFFEE CAKE
I'm just going to say it: this is the absolute BEST blackberry coffee cake out there! Tender and soft, with juicy blackberries, a tangy cream cheese swirl, and crumb topping. Perfect to serve after dinner or with a cup of tea (or coffee).
Provided by Denise Bustard
Categories Dessert
Time 1h5m
Number Of Ingredients 17
Steps:
- Pre-heat oven to 375°F.
- Spray a 9-inch round springform pan, then add ¼ cup all purpose flour. Pat the pan to coat with flour. Discard excess flour and set pan aside.
- In a large bowl, combine the flour, salt, baking powder, brown sugar and lime zest.
- In a microwave-safe dish, melt the butter. Allow to cool 3-5 minutes, then mix in the egg, milk and vanilla. Mix the wet ingredients into the dry ingredients, until completely combined.
- Gently fold in the blackberries.
- Scrape the batter into the prepared cake pan.
Nutrition Facts : ServingSize 1 slice, Calories 525 kcal, Carbohydrate 69 g, Protein 8 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 109 mg, Sodium 389 mg, Fiber 4 g, Sugar 41 g
BLACKBERRY CREAM CHEESE COFFEE CAKE
Make and share this Blackberry Cream Cheese Coffee Cake recipe from Food.com.
Provided by Alia55
Categories Breads
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F
- Butter a 9 inch spring form pan and line the bottom of the pan with parchment paper. Set aside.
- For streusel topping: In a large bowl, mix together the flour, sugar, and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside.
- For cream cheese filling: Beat the cream cheese until creamy and smooth. Add the rest of the filling ingredients and beat until very smooth. Set aside.
- For cake batter: In a separate bowl whisk together the flour, baking powder, and salt. Set aside.
- In another large bowl, cream the butter. Add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated.
- Add the flour mixture, alternately with the milk, and beat only until combined.
- Spread the batter onto the bottom, and slightly up the sides, of the prepared pan. Next, spread the cream cheese filling over the cake batter.
- Scatter the fresh berries over the filling and top with the streusel.
- Bake for about 60 to 70 minutes or until the streusel is golden brown and a toothpick inserted in the center of the cake comes out clean.
- Remove from oven and place on a wire rack to cool slightly.
- Serve warm or at room temperature.
Nutrition Facts : Calories 335.9, Fat 18.6, SaturatedFat 11.3, Cholesterol 92.8, Sodium 152.3, Carbohydrate 37.7, Fiber 1.4, Sugar 22.6, Protein 5.3
BLUEBERRY SOUR CREAM COFFEE CAKE
Holiday breakfasts would not be the same at our house without this delicious coffee cake. Whenever I take it anywhere, everyone raves about it and wants the recipe. -Susan Walschlager, Anderson, Indiana
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Combine brown sugar, flour and cinnamon; sprinkle half over batter. Top with half of the berries. Repeat layers. Top with remaining batter. , Bake 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over coffee cake.
Nutrition Facts : Calories 448 calories, Fat 17g fat (10g saturated fat), Cholesterol 114mg cholesterol, Sodium 328mg sodium, Carbohydrate 68g carbohydrate (42g sugars, Fiber 1g fiber), Protein 6g protein.
BLACKBERRY SOUR CREAM COFFEE CAKE
Provided by Food Network Kitchen
Time 2h50m
Yield 8
Number Of Ingredients 15
Steps:
- Combine the flour, brown sugar, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
- Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the blackberries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate, re-invert onto a rack to cool completely.
SOUR CREAM STREUSEL COFFEE CAKE RECIPE
This is my FAVORITE recipe for Sour Cream Coffee Cake! My main complaint with Coffee Cake is that there is usually too much cake, not enough streusel. This recipe gives you the max amount of streusel without ruining the light fluffiness of the cake! A vanilla drizzle finishes it off for the perfect cake-for-breakfast situation.
Provided by Karen
Categories Dessert
Time 1h5m
Number Of Ingredients 21
Steps:
- Preheat your oven to 350 degrees F. Grease a 9x13 inch cake pan* with nonstick spray or rub with butter.
- Make the streusel: In a large bowl, whisk together 3 cup flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon salt, and 2 tablespoons cinnamon.
- Melt 1 cup butter in a small bowl in the microwave. Pour into the larger bowl and stir the butter into the flour. You should end up with a bowl of what looks like wet sand, with lots of big chunks. Don't try to smooth it out. See photo.
- For the cake: In a large bowl or stand mixer, whisk together 2 and 1/4 cups flour, 1 and 1/4 cups sugar, 1 tablespoon baking powder, 3/4 teaspoon baking soda, and 3/4 teaspoon salt.
- Chop 3/4 cup softened butter into chunks. You want the butter to sit out of the fridge for several minutes to that it's not rock-hard, but don't let it soften so much that it's completely creamy.
- Add the chopped butter and 1/2 cup sour cream to the flour mixture. Use the paddle attachment (or electic beaters) to blend the butter in. Eventually the butter will moisten the flour and it will all come together in a ball. Scrape the bottom and sides of the bowl as necessary. Don't over mix, just beat until all the butter is incorporated.
- In another large bowl, whisk together 4 eggs, 1 cup sour cream, and 1 tablespoon vanilla. Beat well until the eggs are well blended.
- Add the egg mixture to the flour mixture in 3 additions, beating for about 20 seconds after each one. Once all the egg mixture is added, beat for another 1 minute until the batter is light and fluffy.
- Spread 2 cups of batter into the bottom of your prepared cake pan. Sprinkle 1 cup of streusel evenly over the top, breaking up any too-large pieces with your hands.
- Spread another 2 cups batter on top and spread it around as best you can.
- Add another 1 cup streusel on top.
- Add the rest of the batter and spread evenly.
- Evenly spread another 2 cups of streusel on top of the cake. Do NOT add all the remaining streusel! There will be some left over. Spread the remaining streusel on a baking sheet to dry out a little bit.
- Bake the cake at 350 for 25 minutes.
- Do this next part fast. Remove the cake from the oven and shut the oven door. Use your hands to sprinkle all the remaining streusel on top of the cake, focusing on any areas where the cake batter has puffed up from the center. Move quickly! Get the cake back in the oven as soon as you can, and keep the oven door shut as much as possible.
- Bake for another 20-25 minutes.* The total bake time for the cake should be about 45-50 minutes, depending on your oven and whether you use a glass or metal pan. Test the cake with a toothpick. It is done when a toothpick inserted in the center comes out with no wet batter on it. The cake should not wobble around at all when you shake the pan.
- Let the cake cool on a wire rack for at least 15-20 minutes for cutting into it.
- Make the icing: In a medium bowl, beat 1/4 cup butter until smooth. (I actually did it by hand with a whisk. You can do this if your butter is ultra soft.)
- Add 1 teaspoon vanilla, 1/2 teaspoon salt, 1/4 cup milk, and 2 cups powdered sugar. Beat with a mixer or by hand until very smooth.
- Drizzle the icing over the cake. You can either drizzle it over the whole cake or drizzle each individual serving. I like to drizzle about half the icing over the whole cake, and then save the rest of drizzling over each serving.
- The cake is best served warm! Zap individual servings in the microwave for 10-20 seconds if you are serving after the cake has cooled.
- This cake will keep well covered on the counter for 2-3 days. After that, put it in the fridge.
Nutrition Facts : ServingSize 1 slice, Calories 553 kcal, Fat 29 g, SaturatedFat 18 g, Cholesterol 114 mg, Sodium 700 mg, Carbohydrate 68 g, Fiber 2 g, Sugar 35 g, Protein 6 g, TransFat 1 g, UnsaturatedFat 9 g
BLACKBERRY JAM SOUR CREAM COFFEE CAKE RECIPE
Provided by BobLongo
Number Of Ingredients 12
Steps:
- Mix sugar, soft butter, vanilla till light and fluffy, add eggs one at a time, then add the sour cream and stir well... Now add the dry to the wet, incorporate well. Mix walnuts, brown sugar, cinnamon together, set aside. spread blackberry jam in between cake layers, with some of the nut mixture, added the rest of the cake batter and topped it off w/ the rest of the nut mixture. I baked the cake in a spring form pan, also made a vanilla glaze, and blackberry glaze and topped it off when cake was cooled!
More about "blackberry jam sour cream coffee cake food"
STRAWBERRY JAM COFFEE CAKE - THE ORIGINAL DISH
From theoriginaldish.com
Reviews 16Estimated Reading Time 4 mins
- Preheat the oven to 350°F. Grease a 9 ¼ x 5 ¼ x 2 ¾” loaf pan with butter and line it with parchment (allow the parchment to overhang at least 3 inches).
- Combine the flour, baking soda, baking powder, and salt in a mixing bowl. Whisk well to combine. Add the softened butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. Cream together until light and fluffy, about 3 minutes.
- Mix in the egg and then the sour cream, orange juice, and vanilla, scraping down the sides of the bowl as needed. Add the dry ingredients and mix on low until just incorporated. Set the batter aside.
- In a separate mixing bowl, make the streusel. Toss the brown sugar, granulated sugar, and kosher salt together with a fork. Stir in the melted butter. Add the flour and toss with the fork until combined (the mixture should be wet and clumpy).
SOUR CREAM COFFEE CAKE WITH RASPBERRY JAM - JERNEJ …
From jernejkitchen.com
5/5 (1)Total Time 1 hrCategory DessertsCalories 377 per serving
- First, make the whole wheat streusel. Cut the cold butter into small cubes. In a small bowl, stir to combine butter, sugar, and whole wheat flour. Using your fingertips lightly rub the butter into the mixture, to get a sand-like texture. Keep refrigerated until needed. Preheat the oven to 180 °C / 355 °F.
- Make the coffee cake. In a small bowl, stir to combine the all-purpose flour and baking powder. In a large bowl, beat the room temperature butter, sugar, vanilla, and salt. Using an electric mixer, mix for about 5 - 8 minutes, or until the mixture is white, fluffy, and creamy.
- While mixing with an electric mixer (or using a stand mixer) add the eggs one at a time and beat well. Then, add flour mixture in four additions, alternating with sour cream mixture while mixing at medium speed after each addition. The batter should be soft and creamy.
- Grease a 25 cm x 35 cm (9 x 13-inch) baking sheet with butter, then line with parchment paper. Spoon 2/3 of the coffee cake batter into the prepared baking sheet and smooth using a spatula. Spread the raspberry jam over the batter and spoon the rest of the coffee cake batter on top. Sprinkle with the chilled whole wheat streusel.
BEST BLACKBERRY JAM RECIPE - HOW TO MAKE BLACKBERRY JAM
From delish.com
5/5 (5)Total Time 20 mins
- Use a large spoon or potato masher to crush the berries, then transfer mixture to a medium sauce pan.
BLACKBERRY SOUR CREAM COFFEE CAKE - FOR THE LOVE OF COOKING
From fortheloveofcooking.net
Reviews 9Category BreakfastServings 8Estimated Reading Time 3 mins
- Make the crumb topping by combining the flour, sugar, and lime zest together; drizzle with cooled melted butter and mix with a fork until crumbly.
- Make the cake by combining the flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl; mix until well combined.
BLACKBERRY COFFEE CAKE - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
4.8/5 (5)Category DessertCuisine AmericanTotal Time 1 hr 15 mins
- In a large bowl using a mixer combine the yellow cake mix, butter, eggs, milk and sour cream. In a smaller bowl combine the blackberries, sugar, cinnamon and nuts. Gently mix together with a spoon.
- Spray a 10 inch bundt pan with cooking spray. Pour in the cake mix batter then gently swirl in the blackberries until covered. I use a kitchen knife to do this.
- Bake in a preheated 350 degree oven for 55 to 60 minutes checking to make sure cake is done in center. Let cool 10 to 15 minutes and remove from cake pan. You can just sprinkle with powdered sugar or add the glaze
BLACKBERRY SWIRL COFFEE CAKE - A LATTE FOOD
From alattefood.com
5/5 (3)Total Time 50 minsCategory Breakfast
- In a food processor or blender, blend blackberries and sugar until smooth. Set aside (if you do not like seeds, strain the puree through a mesh sieve; if seeds are fine, you can skip this step).
BLACKBERRY FILLED COFFEE CAKE - COZY COUNTRY LIVING
From cozycountryliving.com
Estimated Reading Time 3 mins
JAM SWIRL COFFEE CAKE WITH STREUSEL TOPPING RECIPE
From thespruceeats.com
4.5/5 (15)Total Time 45 minsCategory Breakfast, Brunch, CakeCalories 481 per serving
BLACKBERRY SOUR CREAM COFFEE CAKE » TIDE & THYME
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BLACKBERRY CREAM CHEESE COFFEE CAKE - JOYOFBAKING.COM ...
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BLACKBERRY COFFEE CAKE – RECIPE FROM ... - YUMMIEST FOOD
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RASPBERRY JAM FILLED COFFEE CAKE | PERFECT FOR WEEKEND BRUNCH!
From spicedblog.com
Ratings 10Category Breakfast, Brunch, DessertCuisine AmericanTotal Time 1 hr 50 mins
LEMON RASPBERRY SOUR CREAM POUND CAKE - COMFORTABLE FOOD
From comfortablefood.com
Cuisine AmericanTotal Time 1 hr 40 minsCategory Baking, BreakfastCalories 203 per serving
- Whisk together the powdered sugar and lemon juice until smooth. Add the lemon zest and raspberry jam and mix until combined.
BLACKBERRY CREAM CHEESE COFFEE CAKE | CREATIVE CULINARY
From creative-culinary.com
Servings 8Calories 389 per servingEstimated Reading Time 3 mins
- Preheat oven to 350 degrees F. Butter a 9 inch spring form pan and line the bottom of the pan with parchment paper.
BLACKBERRY COFFEE CAKE - THE FAUX MARTHA
From thefauxmartha.com
Servings 8Total Time 1 hr 10 minsEstimated Reading Time 6 mins
- Rinse the berries and drain. In a small saucepan add all the blackberry thyme ingredients. With the heat on low, simmer for about 5 minutes, crushing the blackberries once they soften.
- In a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium-low speed until well combined (about 5 minutes). Meanwhile, in a medium bowl, whisk together the flours, thyme, baking powder, baking soda, and salt. Set aside. Once the butter mixture is ready, add eggs one at a time, scraping down the sides of the bowl in between additions. Add the sour cream and vanilla, still beating on medium-low speed, until evenly combined. With the mixer on low, add the flour in 3 additions until just combined, scraping down the bowl as needed. Batter will be dense.
RASPBERRY SOUR CREAM COFFEE CAKE - JUST A TASTE
From justataste.com
5/5 (4)Total Time 1 hr 15 minsCategory BreakfastCalories 394 per serving
BLACKBERRY COFFEE CAKE WITH BROWN SUGAR CRUMBLE | SUGAR ...
From sugarandsoul.co
5/5 (10)Total Time 1 hr 5 minsCategory BreakfastCalories 259 per serving
- Combine the ingredients in a large bowl or stand mixer and beat until crumble forms, spread evenly over cake batter. Bake for 40 to 45 minutes or until a cake tester or toothpick inserted into the center of the cake comes out clean.
- Whisk together the glaze ingredients and drizzle over the top of the warm coffee cake. Allow the glaze to cool and harden for about 10 minutes before slicing and serving.
BLACKBERRY COFFEE CAKE WITH SOUR CREAM RECIPE, WHATS ...
From whatscookingamerica.net
Cuisine AmericanTotal Time 1 hr 5 minsCategory Dessert
- Preheat oven to 350 degrees F. Oil a bundt pan, cake pan, or 10-inch springform pan; sprinkle pan lightly with sugar.
- In a large mixing bowl, whip the butter at medium speed until creamy. Reduce the speed to low and gradually add the sugar, mixing well. Add the eggs, one at a time, mixing well, and then add the sour cream and vanilla extract. Increase the speed to medium and mix well, scraping down the sides of the bowl as needed.
- In another large bowl, combine the flour, baking powder, cinnamon, and salt; mix thoroughly. Add the flour mixture to the butter mixture in several increments, mixing well after each addition. Gently stir in the pecans or walnuts and berries.
- Pour the batter into the prepared pan and bake for approximately 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
BLUEBERRY-SOUR CREAM COFFEE CAKE RECIPE - FOOD & WINE
From foodandwine.com
Servings 8-10
- Preheat the oven to 350°. Butter and flour a 10-inch Bundt pan. In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, beat the butter until creamy. Add the granulated sugar and beat until fluffy. Beat in the eggs, sour cream and vanilla. Beat in the dry ingredients just until incorporated.
- Spread all but 1/2 cup of the batter into the prepared pan. Using the back of a spoon, make a trough in the batter, all the way around the pan. Mix the 3/4 cup of blueberry preserves with the reserved batter and spoon it into the trough.
- Bake the cake for about 1 hour, or until it begins to pull away from the pan and a skewer inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, remove the pan and let cool completely. Sift the confectioners' sugar over the cake, drizzle with the melted blueberry preserves and serve.
BLACKBERRY COFFEE CAKE WITH BLACKBERRY GLAZE | ADVENTURES ...
From adventuresincooking.com
5/5 (1)Category DessertServings 12
- Preheat the oven to 350 degrees Fahrenheit. In a small bowl, whisk together the brown sugar, cinnamon, and cardamom and set aside.
- Bring the blackberries, sugar, and water to a boil over medium heat in a very small saucepan. Reduce heat to low and allow to simmer for 5 minutes, crushing the blackberries with the end of a wooden spoon to help release the juices. Remove from heat and allow to cool to room temperature. If you want to speed up the cooling process, you can use an ice bath to help cool the blackberry mixture to room temperature. Strain the mixture through a wire mesh sieve over a bowl. Reserve the liquid and discard the pulp. Makes about 1/4 cup of liquid blackberry concentrate.
BLUEBERRY COFFEE CAKE WITH SOUR CREAM - MY FOOD AND FAMILY
From myfoodandfamily.com
4.5/5 (2)Category DairyServings 16Total Time 1 hr 10 mins
BLACKBERRY SOUR CREAM BUNDT RECIPE - SERIOUS EATS
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5/5 (2)Category Breakfast Sweets, CakesServings 20Total Time 1 hr 30 mins
BLUEBERRY SOUR CREAM COFFEE CAKE RECIPE - GOOP
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Servings 6-8Category Breakfast Recipes
BEST COFFEE CAKE RECIPE, BLACKBERRY STREUSEL - USE FRESH ...
From bookscookslooks.com
Cuisine AmericanTotal Time 1 hr 25 minsCategory DessertCalories 409 per serving
BLACKBERRY POUND CAKE RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 10Total Time 2 hrs
BLACKBERRY JAM CAKE - SALT AND CHOCOLATE
From saltandchocolate.com
Estimated Reading Time 2 mins
EASY BLUEBERRY SOUR CREAM COFFEE CAKE - CHEF SAVVY
From chefsavvy.com
Cuisine AmericanTotal Time 1 hrCategory BreakfastCalories 439 per serving
ONE PERFECT BITE: BLACKBERRY SOUR CREAM COFFEE CAKE
From oneperfectbite.blogspot.com
Estimated Reading Time 2 mins
BLACKBERRY SOUR CREAM COFFEE CAKE RECIPES
From tfrecipes.com
BLACKBERRY COFFEE CAKE SOUR CREAM : BLACKBERRY SWIRL ...
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