Triple Berry Coffee Cake

February 03, 2009

Triple Berry Coffee Cake

I was craving some coffee cake but I've never really made one so I started searching around and came across this one and knew I had to make it. Mine didn't come out looking as pretty but it was still really good. I used a frozen triple berry mix that I had but you could use whatever fresh or frozen berries you like. I plan on trying this recipe again when berries are in season because I think it might be even better with fresh berries.

I wanted to make the coffee cake into cupcakes but I wasn't too sure how well they would turn out so I decided to do a few test ones in my mini bundt pan. They turned out pretty cute but I wasn't able to put as much fruit or topping as I would have liked to. So I decided to just make the rest into a regular square pan. I may try again next time with my jumbo muffin pan and see how those turn out.

Triple Berry Coffee Cake

Adapted from Burghilicious

1 cup sour cream (I used low fat)

1 teaspoon baking soda

1/2 cup butter, softened

1/2 cup sugar

3 eggs

1 teaspoon vanilla extract

1 1/2 baking powder

2 cups flour

10 ounces frozen unsweetened berries or 2 cups fresh berries

Topping:

3/4 cup brown sugar

2 tablespoons ground cinnamon

3/4 cups chopped walnuts

Preheat oven to 325 degrees F. Grease a 9"x9" square metal pan.

In a small bowl, combine sour cream and baking soda. Set aside to react.

Beat the butter in a mixer until light and fluffy. Add sugar and beat until well combined. Add eggs one at a time, beating between each addition, then add vanilla extract. Add baking powder and one cup of flour, mixing until just combined. Add the sour cream mixture and mix until combined then add the remaining cup of flour and mix until fully incorporated.

In a separate bowl, mix together the topping ingredients.

Spread half the batter into the prepared baking pan. Sprinkle the berries evenly over the batter followed but 1/3 of the topping. Spread the other half of the batter, taking care to not smear the filling. Sprinkle the remaining topping over the cake. Bake for 60 minutes or until a toothpick comes out clean.