Coffee cake seems to be the forgotten step-child of breakfast breads. Although once very popular – I personally have a file full of recipes from my newlywed days in the early 80’s – coffee cake has been eclipsed over the year by the proliferation of bagels, large, gooey muffins, and egg and sausage breakfast sandwiches.
When the occasional coffee cake does still pop up in coffee shops, it bears little resemblance to coffee cakes of old. These newer versions are often sweet enough for dessert and topped with icing or even frosting. I don’t do frosting for breakfast, but I do still make this old-fashioned coffee cake when the berries are fresh. Who needs frosting when you can have sweet, plump blueberries and tangy raspberries?
This berry recipe, adapted from my Sinfully Good Blueberry Coffee Cake, has been tweaked to make it a bit healthier. I reduced the sugar, added raspberries, and use some whole grains to lower the glycemic index and increase the fiber content. Don’t worry though – it’s still moist and delicious. It makes the perfect treat for breakfast or afternoon tea. Yield 16 servings.
1/2 cup butter, softened
3/4 cup sugar
1/3 cup milk
1 tsp vanilla
1 cup unbleached all-purpose flour
½ cup white whole wheat flour
1 tsp baking powder
1 cup fresh or frozen blueberries
½ cup fresh or frozen raspberries
1 tsp ground cinnamon
1 tbsp sugar
Cream butter and sugar. Add eggs one at a time, beating after each. Add vanilla and milk and beat to combine. Add flours and baking powder. Stir to mix well. Gently fold in berries. Spoon into a greased 9 x 9 inch baking dish. Combine cinnamon and sugar. Sprinkle over the top of the cake. Bake in a preheated 350 degree Fahrenheit oven for 45-50 minutes or until a toothpick inserted in the middle comes out clean. Cool before serving.
Over the years MOTHER EARTH NEWS has shared a few fruit-full summertime coffee cake recipes, including this Buttermilk Coffee Cake with Plums recipe from 1975 and this Cherry Coffee Cake recipe from 1996.