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Tender Apple Berry Coffee Cake topped with blueberries, raspberries and apples. Perfect as a dessert or for breakfast.
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.
Enjoy!
Apple Berry Coffee Cake
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees F.
- Lightly grease a 9-inch round cake pan or springform pan. Set aside.
- 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.
Saving this recipe to try for Easter.
I’d take a slice with a dollop of whip cream, please!
What a perfect breakfast! YUM!
I seriously need to make this, it looks SO good. I haven’t have coffee cake in forever, but I love it!
Well the coffee cake looks so yummy! What a great spring time breakfast. Love all of the fruit added to the coffee cake. Will try this soon! Thank you.
This coffee cake looks delicious. Would be perfect for Easter brunch!
This looks like a great addition to our regular moms’ brunch menus! Love that you used a springform pan for it. So smart!
That’s exactly the type of coffee cake I like, too!
Oh my goodness that looks so good! I’m going to have to try it! Thanks!
Thanks, Liv. I hope you do 🙂
Do you have a recommended apple varietal for this recipe? I always seem to find myself using Pink Ladies but I’m thinking this may need something a little more tart? Looks great! Can’t wait to make this!
Pink Lady would be an excellent choice. I would also recommend Gala, Honeycrisp or Golden Delicious.