I have the perfect, festive recipe for you to make for guests this weekend > Two Berry Coffee Cake
Before I begin here, I must share that I made this cake for Memorial Day weekend when we went on a camping trip. I baked the cake, wrapped it well with plastic wrap, then hauled it with us to a campground where we set up tents and had to store all of our food in a bear locker (it’s a locked cabinet that the bears cannot get into). This cake was enjoyed the first morning we were there… the morning after trying to sleep peacefully in the tent all night while worrying if bears were lurking around us. We finally pulled ourselves out of bed, finagled some camp-stove coffee and pulled out the cake. Everyone was in awe of how great this cake tasted. It was tender and sweet and delicious. It wasn’t the sort of breakfast most people have on a camping trip, but it was happily welcomed by everyone!
Can you tell how tender it was inside? I think it’s one of those things (much like banana bread) where it’s actually better the day after it’s made. The flavors had a good 24 hours to ripen. Wrapping it tightly in plastic wrap was key to not drying it out. I used fresh raspberries and fresh blueberries to create the red, white and blue.
I hope you get the message loud and clear that this Berry Coffee Cake is worthy of baking and eating (and especially serving to guests). It’s an excellent, summery sort of coffee cake. Enjoy!
Two Berry Coffee Cake
Prep Time:25 minutes
Cook Time:55 minutes
- 3/4 cup butter, at room temperature
- 1 1/2 cups granulated white sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 1/4 cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 cup fresh blueberries
- 1 cup fresh raspberries, halved
- Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube or bundt pan (or use Pam baking spray).
- In a large bowl, use an electric mixer to combine the butter and sugar. Add the eggs and vanilla and beat well. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add to the wet ingredients a little at a time, alternating with addition of sour cream. Beat well after each addition.
- Spoon a third of the batter into the prepared pan. In a small bowl, combine the brown sugar, flour and cinnamon. Sprinkle half of that mixture on top of the batter in the pan. Sprinkle half of the berries on top of that. Add another 1/3 of the batter- spread to cover the berries. Then sprinkle the sugar mixture, then the rest of the berries, then top with the remaining batter.
- Bake for 55 to 65 minutes, or until a toothpick inserted near the center comes out clean. Cool for about 20 minutes, then turn the cake out onto a rack to cool completely. If you are serving this next day, wrap well with plastic wrap. It's great the next day!