MARY BERRY'S COFFEE AND WALNUT CAKE
Mary Berry makes it easy with this delicious coffee and walnut cake. It makes a great treat for Mother's Day. Equipment and preparation: You will need two loose-bottomed 18cm/7in sandwich tins.
Provided by Mary Berry
Categories Cakes and baking
Yield Serves 6-8
Number Of Ingredients 12
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two loose-bottomed 18cm/7in sandwich tins and line the bases with baking paper.
- Put the butter, sugar, eggs, flour, baking powder, walnuts and coffee essence in a large mixing bowl and beat together (using an electric hand whisk if you have one) until well combined and smooth.
- Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon.
- Bake for 20-25 minutes, or until an inserted skewer comes out clean. Leave the cakes to cool in the tins for 5 minutes, then run a small palette knife or rounded butter knife around the edge of the tins and carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely.
- For the filling and topping, beat the butter and gradually add the icing sugar. Add the milk and coffee essence and beat until smooth.
- Choose the cake with the best top, then put the other cake top-down onto a serving plate and spread with half the coffee icing. Sandwich together with the other half. Ice the top of the cake and decorate with the walnut pieces to serve.
VERY BERRY COFFEE CAKE
Simple to make and a good way to use up leftover sour cream as it only calls for 3 tablespoons of it. You can mix and match berries or use all one kind too. Recipe courtesey Killahevlin Bed and Breakfast Front Royal, Virginia
Provided by Steve P.
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Spread solid shortening on bottom and sides of a 9-inch square pan.
- Position oven rack in center of oven and preheat to 350 degrees.
- Sift together flour, baking powder and salt.
- Set aside.
- Cream butter and sugar with electric mixer.
- Add eggs one at a time and beat until fluffy.
- Add vanilla and sour cream and mix well.
- Alternately, add flour mixture and milk to batter, beginning and ending with flour.
- Spread half the batter into the prepared pan and smooth the top.
- Spread berries (well drained) on top of batter.
- Cover berries with remaining batter and spread the top evenly with a spatula (some berries will show through).
- For Crumb Topping: Combine all ingredients and pinch them with fingertips to make crumbs.
- Spread on top of cake and bake for 30 to 35 minutes (metal pan) or longer if glass pan- or until a toothpick comes out clean and cake is golden brown.
- Cool cake completely (in pan) on wire rack.
- Refrigerate overnight and cut into squares.
- Serve at room temperature.
Nutrition Facts : Calories 269.1, Fat 12.4, SaturatedFat 7.5, Cholesterol 61.5, Sodium 189.8, Carbohydrate 36.8, Fiber 0.6, Sugar 22.4, Protein 3.3
BLUEBERRY COFFEE CAKE
Provided by Ree Drummond : Food Network
Time 1h10m
Yield 16 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan with butter.
- Add the flour, baking powder, cinnamon and salt to a medium bowl and stir to combine. Set aside.
- Cream together the butter and sugar with an electric mixer. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture and milk alternately and mix until totally incorporated. Do not over-beat. Stir in the blueberries until evenly distributed. Pour the batter into the prepared pan.
- For the topping: Combine the flour, sugar, butter, cinnamon and salt in a medium bowl and cut together using 2 knives or a pastry cutter. Sprinkle over the top of the batter.
- Bake until the cake is golden brown, 40 to 45 minutes. Sprinkle with sugar. Cut into squares and serve with softened butter.
MIXED BERRY COFFEE CAKE
Use thawed frozen berries to add lots of flavor with little effort.
Provided by Food Network Kitchen
Time 2h50m
Yield 8
Number Of Ingredients 16
Steps:
- Combine the flour, brown sugar, oats, 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 together the flour, baking powder, baking soda and salt in a small 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 berries 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 an hour. Let cool in the pan 20 minutes, then invert onto a plate and re-invert onto a rack to cool completely.
FRESH BERRY COFFEECAKE
You can use either fresh raspberries or fresh blackberries for this tender and delicious coffee cake. I prefer to toast my pecans in the oven for 3 to 5 minutes to really bring out their flavor.
Provided by MECHELLE
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 10 inch Bundt cake pan with non-stick cooking spray.
- Stir together raspberries and brown sugar; set aside. In a separate bowl, mix together flour sugar, baking powder, baking soda and salt; set aside.
- In a third bowl, cream together sour cream, butter and 2 teaspoons vanilla. Beat in eggs one at a time. Stir in flour mixture just until moist.
- Sprinkle 1/2 cup of berries and 1 cup pecans in pan, pour in half of the batter. Pour on the remaining berries and remaining cup of pecans. Spread the remaining batter over the berries.
- Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into center of the cake comes out clean. While cake bakes, mix the frosting. In a small bowl, stir together 2 teaspoons milk, 1/2 teaspoon vanilla and 1/2 cup confectioners' sugar. Remove cake from pan and let cool 20 minutes before frosting.
Nutrition Facts : Calories 389.2 calories, Carbohydrate 44.6 g, Cholesterol 49.6 mg, Fat 22.1 g, Fiber 3.7 g, Protein 5.7 g, SaturatedFat 6.3 g, Sodium 182.4 mg, Sugar 24.5 g
MRS. BERRY'S BERRY COFFEE CAKE
This is a very easy and tasty coffee cake that kids can help mix. It's great reheated and it's comforting on cold winter mornings. This recipe can be modified hundreds of ways so be creative and make it yours. Enjoy with ice cream, whipped cream, or both!
Provided by Mrs. Berry
Categories Desserts Cakes Coffee Cake Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x11-inch baking pan.
- Mix 2 cups baking mix, boysenberries, milk, egg, 2 tablespoons brown sugar, and vanilla extract in a bowl until batter is moist, about 30 seconds. Pour batter into baking pan.
- Combine 1/3 cup baking mix, 1/3 cup brown sugar, and ground cinnamon in a bowl; cut in 2 tablespoons butter with a fork, until mixture resembles coarse crumbles. Sprinkle crumbles over the batter until covered.
- Bake in the preheated oven until a toothpick comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 231.1 calories, Carbohydrate 42.6 g, Cholesterol 29.7 mg, Fat 5.1 g, Fiber 1.5 g, Protein 4.7 g, SaturatedFat 2.5 g, Sodium 680.6 mg, Sugar 14.5 g
CHOCOLATEY BERRY COFFEE CAKE
A chocolate-crumb topping is the crowning jewel on this coffee cake loaded with fresh berries and chocolate chips.
Provided by Food Network Kitchen
Time 1h50m
Yield 8
Number Of Ingredients 17
Steps:
- Combine the flour, brown sugar, cocoa powder, cinnamon and salt in a small bowl and mix well. 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 together the flour, baking powder, baking soda and salt in a small bowl.
- Beat together the butter and granulated sugar 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 half the crumb topping on top. Sprinkle the berries and chocolate chips on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the remaining 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; invert back onto a rack to cool completely.
BERRY COFFEE CAKE
A friend gave me this recipe awhile back and I converted it to gluten free this morning. It is a nice and tasty gluten free cake. The conversion is easy so I'll post the recipe as written and the gluten free portion will be in the notes section.
Provided by PaulaG
Categories Breads
Time 50m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Spray an 8-inch round or 8-inch square baking pan with cooking spray and set aside.
- In a medium mixing bowl, combine the flour through salt.
- In a measuring cup or blender container, combine the egg, yogurt, melted butter and vanilla. Whisk or pulse to combine the ingredients.
- Pour the wet ingredients into the flour mixture and mix to combine. Spoon about 2/3's of batter into prepared pan. Mix the berries with the brown sugar and spoon over batter. Top the berries with remaining batter and sprinkle with sliced almonds.
- Place in preheated oven and bake for 35 to 40 minutes or until cake springs back when lightly touched. Cool for 10 minutes.
- While cake cools, prepare the glaze and then drizzle over cooled cake. Serve warm or at room temperature.
- Please note: If using frozen berries do not defrost.
- Gluten Free Notes: Use 3/4 cup plus 2 tablespoons gluten free all-purpose flour blend, 2 tablespoons modified tapioca starch and add 1/2 teaspoon xanthan gum. The gluten free version may require a few tablespoons milk to be added to the batter. Use your best judgement.
Nutrition Facts : Calories 194.6, Fat 4, SaturatedFat 2.1, Cholesterol 29.3, Sodium 159.3, Carbohydrate 36.9, Fiber 1, Sugar 19.2, Protein 3.2
OVERNIGHT BERRY COFFEE CAKE
When I have company I don't like to be tied up in the kitchen cooking. This is assembled the night before and it just has to be popped in the oven in the morning.
Provided by Margo59
Categories Breads
Time 1h10m
Yield 16-20 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine flour, sugars, baking powder, baking soda, cinnamon and salt.
- Set aside.
- In a separate bowl, combine buttermilk, margarine and eggs; add to dry ingredients and mix until well blended.
- Fold in berries.
- Pour into a greased 13 x 9-inch pan.
- Combine topping ingredients and sprinkle over batter.
- Cover and refrigerate overnight.
- The next morning, uncover and bake at 350 degrees for 45-50 minutes or until cake test done with toothpick inserted near center.
- Can be served warm or cooled.
- (Time does not reflect overnight refrigeration time).
Nutrition Facts : Calories 269.6, Fat 11, SaturatedFat 1.8, Cholesterol 27.1, Sodium 293.4, Carbohydrate 40.8, Fiber 1.1, Sugar 27.6, Protein 3.4
OVERNIGHT BERRY COFFEE CAKE
After enjoying a berry coffee cake at a bed-and-breakfast we visited on our honeymoon, I went home and tried to duplicate it. My husband said I was successful!
Provided by Taste of Home
Time 1h
Yield 12-16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine flours, sugars, baking powder, baking soda, cinnamon and salt. In a separate bowl, combine buttermilk, butter and eggs; add to dry ingredients and mix until well blended. Fold in berries. Pour into a greased 13-in. x 9-in. baking pan. Combine topping ingredients; sprinkle over batter. Cover and refrigerate several hours or overnight. Uncover and bake at 350° for 45-50 minutes or until cake tests done.
Nutrition Facts :
STREUSEL TOPPED TRIPLE BERRY COFFEE CAKE
I combined two coffee cake recipes and modified things abit to come up with this great little coffee cake. It has a wonderful fresh flavor and the house smells fabulous while it is in the oven!I like it best while it's still abit warm.
Provided by Michelle S.
Categories Breads
Time 55m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, stir together flour, sugar, baking powder and cinnamon.
- In a small bowl, mix egg, melted butter, milk and vanilla.
- Stir liquids into dry ingredients just till blended.
- In a buttered 9-inch square pan, spread half of dough.
- Top with berry mixture and spoon remaining dough over berries.
- In a separate bowl combine brown sugar, flour, cinnamon and nuts.
- Stir in melted butter until mixture resembles moist crumbs.
- Sprinkle this over top of dough and press in lightly.
- Bake in a 375° oven 40 minutes or until topping is golden brown.
Nutrition Facts : Calories 342.1, Fat 17.3, SaturatedFat 9.7, Cholesterol 59.9, Sodium 248.6, Carbohydrate 43.6, Fiber 1.4, Sugar 23.3, Protein 4.4
BERRY GOOD COFFEE CAKE
This yummy recipe is one of my favorites. The raspberries and glaze make every bite absolutely scrumptious. A true family pleaser.
Provided by Sarah
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h50m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly coat an 8 inch round cake pan with nonstick cooking spray.
- Sift together the flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the egg, yogurt, butter, and 1 teaspoon vanilla extract. Stir the egg mixture into the flour until well moistened. Toss the raspberries with the brown sugar in a small bowl.
- Pour 2/3 of the batter into the cake pan and sprinkle with the raspberries and almonds. Spoon the remaining batter over the raspberries.
- Bake in preheated oven until cake springs back when lightly touched, 35 to 40 minutes. Set aside to cool.
- To make the glaze, stir together the sugar, milk, and 1/4 teaspoon of vanilla extract until smooth. Drizzle glaze over the cooled coffee cake. Serve at room temperature.
Nutrition Facts : Calories 181.9 calories, Carbohydrate 32.4 g, Cholesterol 31.8 mg, Fat 4.4 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 2.2 g, Sodium 176.6 mg, Sugar 19.2 g
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