Get ready to transform your ordinary breakfast into an extraordinary culinary experience with this mouthwatering berals berry coffee cake! Imagine cutting into a perfectly golden, tender cake bursting with juicy berries, filling your kitchen with an aroma that promises pure deliciousness. Whether you're a baking novice or a seasoned pro, this recipe is your ticket to becoming the breakfast hero everyone will be talking about. Prepare to wow your family and friends with a coffee cake so delectable, they'll be begging you for the recipe!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1 cup mixed berries (fresh or frozen)
- 1/2 cup milk
- 2 eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk together thoroughly to ensure even distribution of leavening agents.
- In a separate bowl, cream together the unsalted butter and granulated sugar until light and fluffy, using an electric mixer or by hand with a whisk. This should take about 3-4 minutes.
- Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to create a smooth, homogeneous batter.
- Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Mix until just combined, being careful not to overmix, which can result in a tough cake.
- Gently fold in the mixed berries, ensuring they are evenly distributed throughout the batter without breaking them too much.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula to create a smooth surface.
- Optional: Sprinkle additional sugar on top of the batter for a crispy, caramelized top.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the coffee cake cool in the pan for 15-20 minutes before slicing. This allows the cake to set and makes cutting easier.
- Slice into 12 equal portions and serve warm or at room temperature. Can be stored in an airtight container at room temperature for up to 3 days.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake light and tender.
- Berry Preservation: Toss berries in a little flour before adding to the batter to prevent them from sinking to the bottom.
- Check for Doneness: Use the toothpick test, but remember a few moist crumbs are okay - they ensure a moist cake.
- Cooling is Crucial: Let the cake cool in the pan to help it set and make cutting easier.
- Storage Tip: For maximum freshness, store in an airtight container and enjoy within 3 days.
- Serving Suggestion: Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
