Blueberry-raspberry Coffee Cake
From jjksangel 13 years agoIngredients
- crunch topping : shopping list
- 1/2 c. classic white cake mix ( from an 18.25 oz box ) shopping list
- 1/3 c. packed light brown sugar shopping list
- 3 tbs cold butter, cut into small pieces shopping list
- 3/4 c. chopped walnuts - ( can also use almonds or pecans ) shopping list
- cake : shopping list
- Remaining classic white cake mix shopping list
- 1 c. reduced-fat sour cream shopping list
- 1 stick of butter, softened shopping list
- 2 large eggs shopping list
- 1 1/2 tsp almond extract shopping list
- 1/2 pt (6oz) fresh blueberries shopping list
- 1/2 pt (6oz) fresh raspberries shopping list
- Garnish: confectioner sugar shopping list
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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