Four Way Coffee Cake - Berry

The Junior League of Atlanta, Georgia

Atlanta Cook Notes

Basic Coffee Cake:

2 sticks unsalted butter

2 cups sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup sour cream

Preheat oven to 350°. Cream butter and sugar. Add eggs and vanilla extract and beat well. Sift dry ingredients and add alternatively with sour cream, beginning and ending with dry ingredients. Mix well. Pour one-half batter into a greased, floured tub pan. Sprinkle it with one-half filling, and cover with remaining batter. Top with remaining filling. Back for one-and-one quarter hours. Cool cake completely in pan before removing.

Yield: 1 large cake

Filling Option 1

Pecan:

1 cup chopped pecans

1/2 cup sugar

2 teaspoons cinnamon

Combine all ingredients, mixing well.

Filling Option 2

Coconut:

5 tablespoons butter, melted

1 ten-ounce package coconut-pecan or coconut-almond frosting mix

1 cup rolled oats

Mix all ingredients until crumbly.

Filling Option 3

Cinnamon-Nut:

1/2 cup sugar

1 cup chopped pecans or almonds

1 teaspoon cocoa

1/4 cup minced raisins

1 tablespoon cinnamon

Combine all ingredients and mix well.

Filling Option 4

Blueberry:

Add to batter grated rind of one lemon

1 fifteen-ounce can blueberries, drained or 1 pint fresh blueberries

Glaze:
1/2 cup confectioners’ sugar

2 tablespoons lemon juice

Add lemon rind to the batter. Use blueberries as filling. Combine glaze ingredients and drizzle over top of baked cake.

Notes:

1. Halved the recipe, folded the berries into the batter, and used a baking dish instead of tube pan as that’s what I had on hand

2. Used fresh black raspberries grown on the farm here in place of the blueberries, and mixed them directly in as that’s how I prefer

3. Can’t imagine a berry coffee cake without crumb so did a quick crumb topping instead of a glaze (1/3 cup flour, 1/2 cup sugar, 1/4 cup butter)