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A slice of Apple Berry Coffee Cake topped with whipped cream on a small plate next to a dessert glass of whipped cream all on a metal tray
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4.50 from 4 votes

Apple Berry Coffee Cake

Tender Apple Berry Coffee Cake topped with blueberries, raspberries and apples. Perfect as a dessert or for breakfast.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast
Servings: 6 servings
Author: Joanie Zisk

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.