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Berry Brunch Coffee Cake

This golden berry-filled coffee cake is crowned with even more plump, fresh berries. We live on a farm in Wisconsin, and often use wild black raspberries that grow in our woods. —Sheri Kratcha, Avoca, Wisconsin
  • Total Time
    Prep: 25 min. Bake: 30 min. + cooling
  • Makes
    6 servings


  • 3 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 2/3 cup sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 tablespoons plus 2 teaspoons 2% milk
  • 1 cup fresh raspberries or blackberries
  • 1/4 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 4-1/2 teaspoons cold butter
  • GLAZE:
  • 1 cup confectioners' sugar
  • 4 to 5 teaspoons 2% milk
  • 1/4 teaspoon vanilla extract


  • In a small bowl, beat the cream cheese, butter and sugar. Beat in egg and vanilla. Combine the flour, baking soda and salt; add to butter mixture alternately with milk. Fold in raspberries.
  • Pour half of the batter into an 8-in. fluted tube pan coated with cooking spray and dusted with flour. In a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. Top with remaining batter.
  • Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients until smooth; drizzle over warm cake.
Nutrition Facts
1 piece: 464 calories, 17g fat (10g saturated fat), 80mg cholesterol, 270mg sodium, 74g carbohydrate (51g sugars, 2g fiber), 5g protein.

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