If you find yourself grabbing a snack from Starbucks from time to time (or way too often like me) you have probably tried their very berry coffee cake. It is definitely one of my favorites and last week I tried to recreate it at home. I found this recipe online and I hope you give it a try, it will make the perfect snack for your kids lunches and a special breakfast treat on the weekends.
Ingredients for the cake
1 ½ cups sifted all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup softened butter
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
3 tablespoons sour cream
1⁄3; cup milk
1 ½ cups fresh berries ( frozen or thawed berries may be substituted ( try a combo of blueberries, blackberries, and raspberry)
I always have frozen fruit in my freezer, it comes
in handy to make smoothies, muffins, and pies.
Crumb Topping
3 tablespoons softened butter
1⁄3; cup granulated sugar
¼ cup unsifted all-purpose flour
½ teaspoon ground cinnamon
Directions
Spread solid shortening on bottom and sides of a 9-inch square pan.
Position oven rack in center of oven and preheat to 350 degrees.
Sift together flour, baking powder and salt.
Set aside.
Cream butter and sugar with electric mixer.
Add eggs one at a time and beat until fluffy.
Add vanilla and sour cream and mix well.
Alternately, add flour mixture and milk to batter, beginning and ending with flour.
Spread half the batter into the prepared pan and smooth the top.
Spread berries (well drained) on top of batter.
Cover berries with remaining batter and spread the top evenly with a spatula (some berries will show through).
For Crumb Topping: Combine all ingredients and pinch them with fingertips to make crumbs.
Spread on top of cake and bake for 30 to 35 minutes (metal pan) or longer if glass pan- or until a toothpick comes out clean and cake is golden brown.
Cool cake completely (in pan) on wire rack.
Refrigerate overnight and cut into squares.
Serve at room temperature.
Maybe this recipe will make the Starbucks snack case a thing of the past? Have a great weekend!
Roberta Borchardt says
Looks delish but here are a some substitution I would recommend for people if they'd like to make a slightly healthier version:
1 1/2 cups ALL-PURPOSE FLOUR
Substitute Whole wheat flour
(I recommend Trader Joe's White Whole Wheat flour. Very close in taste to regular flour and I've used it for baking and it works well)
BUTTER
Substitute Smart Balance light spread
(you could also use 1/4 cup Smart Balance and 1/4 cup apple sauce but since I have not tried this recipe I can't confirm it would work, however apple sauce is a vaild substitute for butter.)
1 CUP SUGAR
Substitute for 3/4 cup sugar.
(I don't recommend sugar substitutes since they are not good for the body)
2 LARGE EGGS
Substitute 1/2 to 3/4 cup egg beaters or egg whites.
3 TABLESPOONS SOUR CREAM
Substitute light sour cream
1⁄3 CUP MILK
Substitute non-fat or 2% milk
Crumb topping:
3 tablespoons softened butter
Use smart balance light
1⁄3 cup granulated sugar
Use 1/4 cup sugar
¼ cup unsifted all-purpose flour
Use Whole Wheat Flour
Will all these substitutes still make it taste exactly like the original? No….but I think it will still taste good with a lot less calories and fat.
Anonymous says
This looks fantastic.
Melissa @ LoveBugLiving says
My girls would love this. They love anything that looks like cake and has fruit in it!
Melissa
http://www.lovebugliving.com
Amanda Kuzak says
I hope you give it a try!
Our Delightful Home says
Yummy! I would love for you to Link up at my Linky party via: http://www.ourdelightfulhome.blogspot.com
Mrs. Delightful
http://www.ourdelightfulhome.blogspot.com