Wednesday, January 8, 2014

Pecan-Berry Coffee Cake

It's still "coffee cake" weather, in my humble opinion, so here's a terrific one.  What I love about this recipe is that you can use FRESH blueberries NOW and change it to raspberries (or your favorite berry) later in the year. Having said that, it is ok to use frozen berries in this recipe, just do NOT that them first! 

The apple replaces some of the butter found in most coffee cake recipes and adds a sweet taste and moist cake!

This is from the Eating Well magazine, June 2013 edition~

Tip:  Make this ahead by baking, cooling and then covering in the pan.  Hold at room temperature for up to 1 day.  Before serving, unwrap and heat at 300 degrees for about 20 minutes.

Now that I'm sharing, I've got the sudden itch to make this; maybe next shopping trip!

Pecan-Berry Coffee Cake


1 C all-purpose flour + 1-1/2 tsp., divided
3 Tbsp. cornmeal
1 tsp. baking powder
1/2 tsp. salt
3 Tbsp. butter, softened
3 Tbsp. canola oil
3/4 C sugar
2 large eggs
1/3 C low-fat milk
3 Tbsp. lemon zest
1-1/2 tsp. vanilla extract
1-1/2 C blueberries or raspberries, fresh OR frozen (NOT thawed)


2 Tbsp. cold butter
1/4 C sugar
1 C chopped pecans

Preheat oven to 350 degrees.  Line an 8-inch square pan with foil, leaving an over-hang on all sides.  Lightly coat the foil with cooking spray.

To prepare cake: Whisk 1 cup flour, cornmeal, baking powder and salt in a medium bowl.  Beat softened butter and oil in a large bowl with an electric mixer on high speed for 2 minutes.  Scrape down the sides.  Add 3/4 cup sugar and beat on medium-high until smooth, about 2 minutes.  Add eggs, milk, lemon zest and vanilla and beat on medium-high until smooth, about 1 minute.  Scrape down the sides.  Add the flour mixture and beat on low speed just until incorporated.

Place berries and apple in a small bowl, sprinkle with the remaining 1-1/2 teaspoons flour and toss very gently to coat.  Sprinkle the fruit over the batter and very gently fold in until just combined.  Scrape the batter into the prepared pan, smoothing the top.

To prepare topping:

Combine cold butter and 1/4 cup sugar in a bowl.  With a pastry blender, cut them together until the butter is in small pieces and uniform crumbles form.  Add pecans and toss until evenly incorporated.  Sprinkle the topping over the batter.

Bake the cake until a test inserted in the center comes out clean and the nuts are a deep brown, 50-55 minutes.

Let the cake cool in the pan on a wire rack for about 2 hours.  Lift it out of the pan, using the edges of the foil, onto a cutting board, and cut into 16 squares.  Use a spatula to lift the cake from the foil.

Makes 16 servings, 2-inch squares

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