Berry Good Coffee Cake

Berry Good Coffee Cake

This morning I received an email about the Berry Good Coffee Cake recipe on pages 42-43 in Home Cooking with Kate McDermott from an eagle eyed reader.

“I noticed a discrepancy in the granulated sugar in this recipe; ingredients list calls for 1 and 1/3 cup sugar but the procedure only refers to the 1/3 cup. Which is the correct amount for the batter?”

Berry Good Coffee Cake (Photo by: Andrew Scrivani)

So, I went to my original notes on the recipe, then to the copy edits, the last pass of the book before printing, and finally my hard copy of the book. The sugar amount in the ingredients on page 42 is correct, but on page 43, Step 4 it says 1/3 cup sugar, and it should say 1 and 1/3 cup sugar. Even with the most careful of eyes going through recipes, sometimes slips like this happen. So, if you would like to update your books, the correct step four is below for you, and if you don’t have the book yet, 😉 I have included the entire corrected recipe here for you, too.

Many thanks today to Caryl who brought this to my attention.

Berry Good Coffee Cake (Photo by: Andrew Scrivani)

Print Recipe

BERRY GOOD COFFEE CAKE

Course: Baking

Cuisine: American

Keyword: coffee cake

Servings: 8

Ingredients

• Butter and flour or parchment paper for greasing baking dish
• 1 cup about 144 g blackberries or other berries of your choice
• 3/4 cup 150 g plus 1 1/3 cups (233 g) granulated sugar
• 2 1/2 cups 363 g unbleached all-purpose flour
• 2 teaspoons aluminum-free baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup 175 g butter, softened
• 4 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups 368 g sour cream or plain yogurt

GLAZE

• 2 tablespoons 30 ml heavy cream or half and half
• 1 cup 100 g powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

• Preheat oven to 350°F (180°C). Butter an 8-inch (20-cm) square baking dish and dust with flour, or line with a sheet of parchment paper.
• Mix the blackberries and 3/4 cup sugar together, and set aside.
• In a medium-size bowl, combine flour, baking powder, baking soda, and salt, and mix well with a fork or whisk.
• In another medium-size bowl, cream the butter and 1 1/3 cup sugar for about 3 minutes until light and fluffy. I use an electric hand beater.
• Add the eggs one at a time into the creamed mixture, and mix lightly after each addition. Add the vanilla and mix again.
• Stir in the sour cream or yogurt.
• Add the dry ingredients and stir gently until just mixed.
• Pour half the batter into the greased and floured cake pan.
• Top evenly with the blackberry mixture.
• Pour the remaining batter evenly over the top.
• Bake in preheated oven for 50 minutes or until a toothpick inserted into the center of the coffee cake comes out clean with no streaks of batter. A few small crumbs are okay. The coffee cake may puff up a bit above the rim of the pan. Remove from oven and let cool.
• Combine the cream, sugar, and vanilla for the glaze and drizzle and spread on top.
  

Notes

NOTES: This can also be made in a buttered and floured angel food tube cake pan. Pour a third of the batter into the tube cake pan, followed by half of the berry mixture. Repeat and top with the last third of the batter. Once cooled, run a sharp knife around the edge of the coffee cake, give it a sharp rap on the counter, invert it onto a serving plate, and drizzle with the glaze.

BERRY GOOD COFFEE CAKE

INGREDIENTS

• Butter and flour or parchment paper for greasing baking dish
• 1 cup (about 144 g) blackberries or other berries of your choice
• 3/4 cup (150 g) plus 1 1/3 cups (233 g) granulated sugar
• 2 1/2 cups (363 g) unbleached all-purpose flour
• 2 teaspoons aluminum-free baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup (175 g) butter, softened
• 4 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups (368 g) sour cream or plain yogurt

GLAZE

• 2 tablespoons (30 ml) heavy cream or half and half
• 1 cup (100 g) powdered sugar
• 1/2 teaspoon vanilla extract

PROCEDURE

1. Preheat oven to 350°F (180°C). Butter an 8-inch (20-cm) square baking dish and dust with flour, or line with a sheet of parchment paper.
2. Mix the blackberries and 3/4 cup sugar together, and set aside.
3. In a medium-size bowl, combine flour, baking powder, baking soda, and salt, and mix well with a fork or whisk.
4. In another medium-size bowl, cream the butter and 1 1/3 cup sugar for about 3 minutes until light and fluffy. I use an electric hand beater.
5. Add the eggs one at a time into the creamed mixture, and mix lightly after each addition. Add the vanilla and mix again.
6. Stir in the sour cream or yogurt.
7. Add the dry ingredients and stir gently until just mixed.
8. Pour half the batter into the greased and floured cake pan.
9. Top evenly with the blackberry mixture.
10. Pour the remaining batter evenly over the top.
11. Bake in preheated oven for 50 minutes or until a toothpick inserted into the center of the coffee cake comes out clean with no streaks of batter. A few small crumbs are okay. The coffee cake may puff up a bit above the rim of the pan. Remove from oven and let cool.
12. Combine the cream, sugar, and vanilla for the glaze and drizzle on top.

NOTES: This can also be made in a buttered and floured angel food tube cake pan. Pour a third of the batter into the tube cake pan, followed by half of the berry mixture. Repeat and top with the last third of the batter. Once cooled, run a sharp knife around the edge of the coffee cake, give it a sharp rap on the counter, invert it onto a serving plate, and drizzle with the glaze.

Berry Good Coffee Cake (Photo by: Andrew Scrivani)