More Great Recipes: Cake | Dessert | Fruit

Raspberry (or Blueberry) Coffee Cake


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Member since 2007

Serves 6-8 | Prep Time | Cook Time

Ingredients

Base and Topping:
2 cups old-fashioned rolled oats
3/4 cup all-purpose flour
3/4 cup light brown sugar, packed
2 teaspoons orange (lemon) zest, grated
1/4 teaspoon baking soda
1/4 teaspoon salt
10 Tablespoons unsalted butter, melted
Filling:
3 cups raspberries (blueberries or combo)
1/2 cup granulated sugar
2 Tablespoons fresh orange (lemon) juice
1 Tablespoon cornstarch


Preheat oven to 350̊ F. Line a 9-inch metal baking pan with foil so that the foil extends by 2-inches on two opposite sides. Butter foil.


Combine oats, flour, brown sugar, zest, baking soda and salt in a medium bowl. Whisk to blend.


Stir in butter.


Reserve 3/4 cup of mixture for topping. Press remainder on the bottom of the prepared pan.


Bake until golden, about 12 - 15 minutes. Remove from oven to cool while making filling. MAINTAIN OVEN TEMPERATURE.


Combine berries, granulated sugar, juice and cornstarch in a small saucepan. Bring to a boil over a moderate heat.


Cook, stirring constantly, until thick and no longer cloudy, about 4 - 5 minutes.


Remove from heat.


Leaving a 1/2-inch boarder around edge spread filling over crust.


Crumble reserved oat mixture over filling. Return to oven and bake until filling is bubbly and crumbs are golden, about 25 - 35 minutes.


Remove oven, set pan (with cake) on a rack and cool completely.


Holding 2 ends of foil, lift from pan and set on a cutting board. Cut into bars or squares.


Pairs Well With


Notes

Unadorned this is a simple coffee cake. Or add whipped cream to dress it up.

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