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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
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
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: 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!
From: ladyfingers
On Feb 24, 2009
This is very similar to Katie in the U.P.'s recipe (117026)--both are delicious. I like this one because the blueberries aren't mixed into the batter. Easier to work with and less squished blueberries. Because Katie's topping called for 1 teaspoon cinnamon, and some reviewers here felt 3 teaspoons were too much, I also used just one. Seemed just right.
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!
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
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