Mixed Berry Pecan Coffee Cake

A tender cinnamon coffee cake packed with raspberries and blackberries under a crunchy pecan streusel. Richberry makes the tart berries taste sweet, with no added sugar.

Total time: 55 min
Servings: 12
Difficulty: Easy

Mixed berry pecan coffee cake — Sweet moments, naturally.

Ingredients

2 ½ cups flour
1 tsp cinnamon
¾ cup oil
1 cup pecans, chopped
1 cup buttermilk (or 1 cup milk + 1 tsp vinegar)

1 egg
1 tsp baking powder
1 tsp baking soda
6 oz raspberries
6 oz blackberries

Directions

Preheat oven to 350°F (175°C).
Butter a 9x13-inch baking pan. If using paper cake moulds, skip the butter and set them on a baking sheet.
Make the streusel.
Combine the flour and cinnamon in a medium bowl, then stir in the oil. Take out ¾ cup of this mixture, mix it with the chopped pecans and set aside for the topping.
Make the batter.
Add the buttermilk, egg, baking powder and baking soda to the remaining flour mixture and mix until just combined. Stir in 4 oz each of the raspberries and blackberries, keeping the rest for the top.
Top and bake.
Pour the batter into the pan, sprinkle with the streusel and press a few of the reserved berries on top. Bake 35 to 40 minutes for a 9x13 cake, or 20 to 24 minutes for mini cakes, until a toothpick in the centre comes out clean.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

½ cup sugar = 386 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.