Berry Coffee Cake tastes great as a breakfast treat or an afternoon snack. This moist and tender fruit filled coffee cake can be adjusted to include your favorite berry combination.
This coffee cake has been baked for a couple of different occasions. First to be included in our Easter brunch, then again to share with my co-workers.
Remember that beautiful Berry Sauce I shared in my last post? Strawberries, blackberries and blueberries are a dynamite trio and the perfect addition to fold into this coffee cake.
I intended to have this posted before Mother’s Day, so you could whip this up for someone special, but instead of sitting in front of the computer, I visited with my parents celebrating mom’s day along with my hubby and daughter.
We had a wonderful afternoon eating lunch at Steamer’s Grillhouse in Los Gatos, CA, and then tasting some wine at Testarossa Winery. I highly recommend the restaurant/winery duo if you’re ever on this side of California.
Since we were out and about a day before Mother’s Day, no reservations were needed, which just added to a relaxing visit and took the pressure off to celebrate mom’s on THAT day, May 11th…today!!
Don’t get me wrong, it feels nice to be acknowledged by my kids, and to give thanks to my mother for her guidance and love though my entire life, but it’s much more enjoyable when you can celebrate your appreciation for your mother or mother of your children when least expected; tomorrow, next weekend, next month. You get my point.
Make this Berry Coffee Cake anytime!
This cake is simple. The fruit is the the star of this dish, so I left off a sugar crumble topping that you often find on coffee cakes, but don’t be shy about experimenting with a topping yourself!
For my co-workers I did add a light drizzle of powder sugar mixed with milk and vanilla. The fruit still shined through the layers of cake, but anyone that eats my food is slowly being weaned from lots of extra sugar (shhhh, that’s our secret!).
Adapted from Better Homes and Gardens Fruit Coffee Cake