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Nutrition Facts
Serving Size 1 (89g) Recipe makes 9 servings The following items or measurements are not included below: berries
Calories 341
Calories from Fat 155		(45%)
Amount Per Serving		%DV
	Total Fat 17.3g	26%
	Saturated Fat 9.7g	48%
	Monounsaturated Fat 5.2g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 62mg		20%
Sodium 225mg		9%
Potassium 126mg		3%
Total Carbohydrate 43.5g		14%
	Dietary Fiber 1.4g	5%
	Sugars 23.2g
Protein 4.4g		8%
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Streusel Topped Triple Berry Coffee Cake

Recipe #47953 | 55 min | 15 min prep | add private note

⁽²⁴⁾ RATE IT NOW Print Recipe

By: Michelle S.
Dec 8, 2002

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.

SERVES 9 (change servings and units)

Ingredients

1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 large egg
1/2 cup butter, melted
1/2 cup milk
2 cups berries (blueberries, blackberries, raspberries, fresh or frozen)
3/4 teaspoon vanilla
1 dash cinnamon, generous

Topping

1/2 cup brown sugar, packed
3 tablespoons flour
3 teaspoons cinnamon
1/4 cup nuts, finely chopped (I use walnuts or pecans)
3 tablespoons butter, melted

Directions

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.
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.
8
Sprinkle this over top of dough and press in lightly.
9
Bake in a 375° oven 40 minutes or until topping is golden brown.

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Browse similar recipes by category

Course > Breads > Coffee Cakes
Course > Breakfast
Course > Desserts > Cakes
Main Ingredient > Fruit
Preparation > Time to Make > < 60 mins
Occasion > Taste/Mood > Comfort Food

Featured Reviews for This Recipe

From: Chef #229266

On Aug 15, 2009

I really liked this recipe. I used blueberries only and drizzled the top with some powdered sugar frosting. Delicious. I really liked the cinnamon in the cake, it added something.

1 person found this review helpful

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From: Regina in AZ

On Mar 1, 2009

I can't believe that I haven't reviewed this delicious recipe, yet. I often mix and match the fruits depending what I have on hand. This is my go-to recipe when I have a taste for coffee cake. Great Recipe!

1 person found this review helpful

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From: Kat in Texas

On Apr 18, 2003

SUPER recipe! I've made it twice for us, twice for others and everyone LOVES it. It IS best warm out of the oven, but still very, very good cold. Be careful to just lightly press the topping, otherwise it turns hard during baking (it's still yummy, though). Also, if you double the recipe (in 9x13 pan), you do NOT need to increase the cooking time — I cooked 50 min & it browned too much on the bottom. Next time I doubled it, I cooked it 40 min and it was fine. Thanks for sharing this!

11 people found this review helpful

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From: HEP MEP

On May 18, 2004

OH! Yum, Michelle! I was FINALLY able to make this today. Couldn't really afford fresh mixed berries, but finally I was able to get a frozen,sweetened mix of 4 types - strawberries, blueberries, blackberries, and raspberries. I've had this in my cookbook for a LONG time. Me and The El Gordo had some for lunch. You can bet your boots I'll make it again! Thanks From The MEP

5 people found this review helpful

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