Sunday, March 30, 2008

Berry Almond Coffee Cake

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I love the almond flavoring in this coffee cake. It is perfect for breakfast or brunch, is a great accompaniment to Corinne's Quiche and doesn't take long to make. If you use frozen berries instead of fresh ones, be sure to increase the baking time by 10-15 min.

1 cube butter, softened
1 cup sugar
2 eggs, beaten
½ tsp almond extract
1 cup flour
1 tsp baking powder
1 cup fresh blueberries, raspberries or blackberries
Powdered sugar for dusting

Mix butter and sugar until well blended; add eggs and almond extract. Add flour and baking powder and stir just until blended. Do not overmix or the batter will be tough. Fold in berries. Bake at 350 degrees in a greased and floured square or round baking pan (8”-10”) for 30-35 min. Test with a toothpick for doneness. Let cool. Dust with powdered sugar right before serving.

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