Beral's Berry Coffee Cake
Beral's Berry Coffee Cake recipe
Yield
12 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 6 | tablespoons |
butter
|
|
| ½ | cup |
sugar
|
|
| ¼ | cup |
yogurt
|
|
| ½ | cup |
milk
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ¾ | teaspoon |
baking powder
|
|
| 1 | cup |
berries
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 9E+1 | ml |
butter
|
|
| 118 | ml |
sugar
|
|
| 59 | ml |
yogurt
|
|
| 118 | ml |
milk
|
|
| 414 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 3.8 | ml |
baking powder
|
|
| 237 | ml |
berries
|
*
|
Directions
Preheat oven to 350℉ (180℃). Cream butter (or oil) and sugar.
Add egg.
Add remaining ingredients, reserving baking powder for last.
Stir to combine.
Add berries and stir briefly.
Pour into greased 8x8 inch square baking pan, or a 9-inch cake pan.
Bake 20 minutes or until lightly browned and tester comes out clean.
Cool and serve.
Frost cake with your favorite icing if desired.
