This scrumptious coffee cake recipe has a crumbly pecan topping and is speckled with blueberries or raspberries. You'll never guess there's apple in the berry coffee cake: it replaces some of the butter found in most coffee cakes and adds a decidedly sweet taste and moist crumb. This is a great recipe to serve at brunch and can be made the day before. Source: EatingWell Magazine, May/June 2013

Julee Rosso
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Ingredients

Cake

Topping

Directions

  • Preheat oven to 350 degrees F. Line an 8-inch-square pan with foil, leaving an overhang on all sides. Lightly coat the foil with cooking spray.

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  • To prepare cake: Whisk 1 cup flour, cornmeal, baking powder and salt in a medium bowl. Beat softened butter and oil in a large bowl with an electric mixer on high speed for 2 minutes. Scrape down the sides. Add 3/4 cup sugar and beat on medium-high until smooth, about 2 minutes. Add eggs, milk, lemon zest and vanilla and beat on medium-high until smooth, about 1 minute. Scrape down the sides. Add the flour mixture and beat on low speed just until incorporated.

  • Place berries and apple in a small bowl, sprinkle with the remaining 1 1/2 teaspoons flour and toss very gently to coat. Sprinkle the fruit over the batter and very gently fold in until just combined. Scrape the batter into the prepared pan, smoothing the top.

  • To prepare topping: Combine cold butter and 1/4 cup sugar in a bowl. With two knives or a pastry blender, cut them together until the butter is in small pieces and uniform crumbles form. Add pecans and toss until evenly incorporated. Sprinkle the topping over the batter.

  • Bake the cake until a tester inserted in the center comes out clean and the nuts are a deep brown, 50 to 55 minutes.

  • Let the cake cool in the pan on a wire rack for about 2 hours. Lift it out of the pan, using the edges of the foil, onto a cutting board, and cut into 16 squares. Use a spatula to lift the cake from the foil.

Tips

Make Ahead Tip: Bake, cool, cover in the pan and hold at room temperature for up to 1 day. Before serving, unwrap and heat at 300°F for about 20 minutes.

Nutrition Facts

208 calories; 12 g total fat; 3.2 g saturated fat; 33 mg cholesterol; 116 mg sodium. 77 mg potassium; 24 g carbohydrates; 1.6 g fiber; 15 g sugar; 2.7 g protein; 173 IU vitamin a iu; 3 mg vitamin c; 29 mcg folate; 37 mg calcium; 1 mg iron; 15 mg magnesium; 13 g added sugar;

Reviews (3)

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3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/11/2015
No-guilt decadence My husband and I love this coffee cake. Moist tasty and rich without tons of fat sugar and calories typical of bakery goods. We've made this multiple times using frozen blueberries and it continues to be a favorite. Pros: Great for breakfast/brunch and snacks. Read More
Rating: 4 stars
07/26/2014
Tasty Blueberry Pecan Cake This was a great recipe. Easy to make and very tasty. Will make again and again and again.... Pros: Easy to make Cons: Too good...want to eat more... Read More
Rating: 4 stars
04/28/2013
Scrumptious Moist and Easy Waking up to a warm raspberry coffee cake is the best on a quiet Sunday morning! I made it the night before and just warmed it in the morning. Very moist and flavorful it might benefit from a little cinnamon and/or brown sugar mixed in with the topping.Can't wait to try with fresh blueberries this summer! Pros: Quick and well worth the effort! Cons: A little difficult blending butter and oil but I just kept mixing everything as recipe directed. Read More
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