Blackberry Crunch Coffeecake
This moist yummy coffeecake can be made with blackberries, blueberries, raspberries–whatever you like!
Tag: coffeecake recipes
My Tiny Sicilian Grandmother’s Orange Walnut Coffeecake
This coffeecake is full of walnuts and orange peel and Grandma’s love!
Spiced Cranberry & Clove Coffeecake
When updating vintage recipes, you sometimes come across a recipe that you have to look twice at. And then you say “That can’t be right.” And so you test it, and you say “Nope, that definitely wasn’t right.” This is one of those recipes. This is the result of a bit of tweaking, adding, subtracting, and testing.
On the day that you bake it, it will have more of a bread texture. But if you let it sit a day, it develops more of a cake texture, so if you can wait, I definitely recommend making it a day ahead.
PrintCranberry Coffeecake
This semi-sweet coffeecake is yummy the first day, but better the second day!
Ingredients
6 Tablespoons Whole-Berry Cranberry Sauce, Divided
1-1/2 Cups Whole Milk
2-3/4 Cups All-Purpose Flour
1 Teaspoon Baking Soda
1 Tablespoon Baking Powder
1 Cup Sugar
2 Large Eggs
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Cloves
Instructions
In a large bowl, combine the flour, baking soda, baking powder, sugar, and spices. In a small bowl, combine the milk, egg, and two tablespoons of cranberry sauce. Stir the wet ingredients into the dry ones until just combined. Pour into a greased and floured 9″ square pan. Dollop the remaining four tablespoons of cranberry sauce onto the top and swirl with a knife. Bake in a preheated 375 degree oven for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
When cooled, make an icing of confectioners sugar and cream, put it into a piping bag, and decorate the top of the cake. You can also simply spread the icing on top of the cake if you don’t want to use a piping bag.
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