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TEST KITCHEN APPROVED

Berry-Topped Coffee Cake

Name: Berry-Topped Coffee Cake
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 10 servings
Ingredients: 1/3 cup butter, softened; 2/3 cup sugar; 1 large egg, room temperature; 2 teaspoons grated lemon zest; 3/4 cup all-purpose flour; 3/4 cup whole wheat flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/4 teaspoon baking soda; 1/2 cup reduced-fat sour cream; TOPPING:; 1/3 cup sugar; 2 teaspoons all-purpose flour; 1/2 teaspoon ground cinnamon; 1 cup fresh or frozen blueberries, thawed; 1/2 cup fresh or frozen unsweetened raspberries, thawed; GLAZE:; 1/3 cup confectioners' sugar; 2 teaspoons fat-free milk; 1/8 teaspoon vanilla extract

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep: 25 min. Bake: 45 min. + cooling

By Taste Of Home Editorial Team

Recipe by Heather O'Neill

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 15, 2022

This tasty, wholesome coffee cake is loaded with fresh berries. It's perfect for those with a sweet tooth. —Heather O'Neill, Troy, Ohio

TEST KITCHEN APPROVED

Berry-Topped Coffee Cake

4 Reviews Add your review

Yield:10 servings

Prep:25 min

Cook:45 min

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Ingredients

1/3 cup butter, softened
2/3 cup sugar
1 large egg, room temperature
2 teaspoons grated lemon zest
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup reduced-fat sour cream
topping:

1/3 cup sugar
2 teaspoons all-purpose flour
1/2 teaspoon ground cinnamon
1 cup fresh or frozen blueberries, thawed
1/2 cup fresh or frozen unsweetened raspberries, thawed

glaze:

1/3 cup confectioners' sugar
2 teaspoons fat-free milk
1/8 teaspoon vanilla extract

Text Ingredients

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Directions

1
Preheat oven to 350°. Grease a 9-in. springform pan.

2
Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and lemon zest. In another bowl, whisk together flours, baking powder, salt and baking soda; add to creamed mixture alternately with sour cream, beating well (batter will be thick). Spread into prepared pan.
3
For topping, mix sugar, flour and cinnamon; toss gently with berries. Distribute over batter to within 1 in. of sides. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack 10 minutes. Remove rim from pan.
4
Mix glaze ingredients. Drizzle over warm coffee cake.