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Blueberry-raspberry Coffee Cake Recipe

Ingredients

How to make it

  • Heat oven to 325. Lightly coat a 9 in springform pan with nonstick spray. ( I have used a regular cake pan works just fine )
  • topping: Put 1/2 cup of cake mix, light brown sugar, and 3 tbs of butter(pieces) in a small bowl. Cut with pastry blender until mixture resembles small peas. Stir in walnuts ( or your choice of nuts)
  • cake : In large bowl with mixer on low speed beat remaining cake mix, sour cream, stick of butter, eggs, and almond extract for 1 minute to blend. On medium speed, beat 2 minutes ( mixture is very thick ). Fold in berries: spread in preapared pan. Press topping into a ball between hands. Break off small clumps; sprinkle evenly over cake. Press lightly.
  • Bake 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean ( cake settles in middle that's ok ). Cool completely in pan on wire rack. Run a thin knife around edge of pan; remove pan sides. Loosen can from pan bottom with a wide spatula; slide cake onto serving plate. Dust with confectioners sugar.

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The Cook

jjksangel Bonner Springs, KS

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