Pecan-Berry Coffee Cake
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
Gallery
Ingredients
Directions
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
Serving Size: 2-inch square
Per Serving:
208 calories; protein 2.7g; carbohydrates 24g; dietary fiber 1.6g; sugars 15.2g; fat 12g; saturated fat 3.2g; cholesterol 33mg; vitamin a iu 172.9IU; vitamin c 3.1mg; folate 29.1mcg; calcium 36.7mg; iron 0.8mg; magnesium 14.6mg; potassium 77.4mg; sodium 115.8mg; thiamin 0.1mg; added sugar 13g.
Exchanges:
1/2 stach, 1 other carbohydrate, 2 fat