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Tender Apple Berry Coffee Cake topped with blueberries, raspberries and apples. Perfect as a dessert or for breakfast.
I love a good slice of coffee cake with my morning coffee. What I don’t particularly like is a coffee cake that reminds me of a sugary dessert. I love it when I can find a coffee cake that is slightly on the sweet side, not at all dry and an added bonus would be if it’s liberally studded with fruit.
This kind of coffee cake makes a great breakfast bread and a real show-stopper to serve when a friend or a neighbor stops by for coffee. It also makes the ideal treat to enjoy with a cup of tea in the afternoon – not too sweet, just right.
The texture of this Apple Berry Coffee Cake reminds me of the texture of a pound cake. It’s a little dense which makes it perfect for supporting the fruit.
I bake my Apple Berry Coffee Cake in a 9-inch springform pan. This type of pan allows me to release the sides so that they can be removed from the base.
The fruit topping is a mix of blueberries, raspberries and apples which are placed on top of the cake batter. Fresh or frozen berries that have been thawed first work just fine. I sprinkle a bit of brown sugar over the fruit and a few dots of butter and bake it in the oven for about 25 minutes.
Serve with whipped cream or vanilla ice cream, if desired.
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Apple Berry Coffee Cake
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon lemon zest
- 1/2 cup plus 2 tablespoons cold butter, cut into small pieces (1 stick)
- 1 large egg
- 1 cup heavy cream
- 1 cup blueberries
- 1 cup raspberries
- 1 large apple, peeled, cored and diced
- 2 tablespoons brown sugar
- Preheat oven to 350 degrees F.
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, nutmeg, salt and lemon zest.
- With a pastry blender, two knives or your fingers, blend in 1/2 cup butter until crumbly.
- In a small bowl, whisk together the egg and cream. Add to flour mixture and mix just enough to incorporate; do not overmix.
- Press the dough evenly into the bottom of the cake pan. Place the blueberries, raspberries and diced apples on top of the dough and sprinkle with the brown sugar. Place the remaining 2 tablespoons butter pieces over the fruit.
- Bake for 20-25 minutes, or until golden brown. Cool on a wire rack. Remove cake from the pan, slice it and serve with whipped cream or vanilla ice cream.
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