Very Berry Coffee Cake by DK on Oct 3, 2011
We LOVE berries. I have been known to go overboard with my purchase when it comes to berries. Leave me at Farmer's market and you know for sure what is the first thing I will buy. The issue always has been about us consuming it faster before it goes bad on us. We eat them mostly as they are but nothing beats homemade jams, flavored yogurt, pancakes and waffles with these goodies. Occasionally I bake with them and they have till date turned out to be delicious every single time.
But one thing that I never tried previously (for reasons unknown!) is making a mixed berry cake. I love Starbucks Very Berry Cake and most often buy them along with my drink. So for last month's FSB theme when Deepti announced Starbucks Specials, I could not help wondering about these goodies. Quick internet search got me many options out of which I narrowed it down to 5 recipes. My luck, the first 4 attempts were only so-so. They were not bad, but they just did not impress me as much as the ones from Starbucks. The last recipe though turned out to be a keeper for us.
- Cook time:
- Prep time:
- Serves: 4 people
- Yields: Makes one 9 inch square cake
Ingredients
- For the Cake
- 1 1/2 cups sifted All-Purpose Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup softened unsalted Butter
- 1 cup granulated Sugar
- 4 Egg Whites (see Tips)
- 1 tsp Vanilla Extract
- 1/2 tsp Lemon zest
- 3 tbsp low fat Sour Cream (see Tips)
- 1/3 cup 2% milk
- 1/2 cup each of fresh Blueberry, Blackberry and Raspberry (see Tips)
- For the Crumb topping
- 3 tbsp softened butter
- 1/3 cup Sucanat (see Tips)
- 1/4 cup All-Purpose Flour
- 1 tsp ground Cinnamon
Tips
1.Eggs : You can replace the eggs using my Egg Substitution Chart. You would need to substitute for 2 Whole Eggs.
2.Sour Cream : Instead of sour cream you can use fat free Greek Yogurt.
3.Berries: You can use any type of berry you like. You can just use one berry also (use 1-1/2 cups of it). Frozen or thawed berries may be substituted.
4.Sucanat: If you cannot find it, use regular Brown sugar instead or use white sugar.
If you want to Bake using Microwave pls refer to these articles:
1) How to Bake in Microwave
2) How to Bake in Microwave Convection Oven
For making Substitutions please refer my handy chart:
1) Baking substitutions
2) Egg Substitutions
2.Sour Cream : Instead of sour cream you can use fat free Greek Yogurt.
3.Berries: You can use any type of berry you like. You can just use one berry also (use 1-1/2 cups of it). Frozen or thawed berries may be substituted.
4.Sucanat: If you cannot find it, use regular Brown sugar instead or use white sugar.
If you want to Bake using Microwave pls refer to these articles:
1) How to Bake in Microwave
2) How to Bake in Microwave Convection Oven
For making Substitutions please refer my handy chart:
1) Baking substitutions
2) Egg Substitutions
Method
1.
Preheat oven to 350 degrees. Grease bottom and sides of a 9-inch square pan with butter/PAM Spray/Shortening. Sift flour, baking powder and salt. Set aside.
2.
Cream butter and sugar with electric mixture until light.
3.
Add egg whites and beat until fluffy.
4.
Add vanilla, lemon zest and sour cream and mix well.
5.
Alternately, add flour mixture
6.
and the milk to the batter,
7.
beginning and ending with the flour.
8.
Folding the batter until everything comes together makes for even softer and fluffier cakes.
9.
Spread half of the batter evenly into prepared pan and smooth the top.
10.
Spread berries on top of batter. Cover berries with the remaining batter
11.
and spread the top evenly with a spatula . Its fine if some of the berries shows through.
12.
Meanwhile for crumb topping, combine all ingredients and use fingers to mix and form crumbs.
13.
Spread crumbs on top of cake and bake for 35 to 40 minutes or until toothpick comes out clean and cake is golden brown.
14.
Cool completely in pan on wire rack.
The original recipe suggests that this cake tastes better the next day. They were NOT joking. We actually liked the cake warm from the oven. But the refrigerated left overs that we had the next day had us wanting more. It was immensely delicious. Next time I plan to make this late in the evening and enjoy it only the next day.
Serve at room temperature. See how fluffy and spongy it looks? Want a bite?
Serve at room temperature. See how fluffy and spongy it looks? Want a bite?
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Recipe Reference
recipe minimally adapted from seattle times
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6 Member Reviews
By Harsha on Jan 18, 2013
I didnt make the crumble on top, but followed the recipe for the cake. Tasted very yummy the next morning as the recipe mentioned. Will make this more often as hubby doesn't like chocolate! Tastes wonderful with Coffee.
By Margot on Sep 15, 2012
I'm a wee bit of a lazy baker, so I didn't really follow the directions exactly. I mixed the dry ingredients, then added the wet. I didn't want to waste four egg yolks, so I used two whole eggs. I also used vanilla yogurt instead of sour cream because that was what I had in the fridge. After I made the cake, I realized I was supposed to use unsalted butter, but I used the margarine that was in the refridgerator and it worked fine. The only other things I changed were using the zest of a whole lemon rind instead of just a teaspoon and brown sugar instead of sucanat. I tend to always bake in silicone pans because I don't have to grease them and they're easier to clean, and just used my round silicone cake pan rather than a 9 inch square pan. Next time I will probably try stevia and substitute out the eggs. This cake is delicious, and ten times more delicious the next morning. I had the Starbucks version with a birthday gift card a week ago and was dying to find a copycat version. The topping on this recipe is nothing like it, but I like it better.
34 Comments
By berry coffee cake recipe starbucks | Recipe Unique on Dec 3, 2014
[...] Very berry coffee cake recipe | mixed berry cake | chef in you But one thing that i never tried previously (for reasons unknown!) is making a mixed berry cake. i love starbucks very berry cake and most often buy them. Tweet [...]
By Roxy on Jun 16, 2014
This is soooo FAB!!! Followed exactly the first time. Second time added 1/2 tsp cinnamon to the cake, doubled the topping and used half in the middle with the frozen berries and the rest on top. Amazing!!
By Elaine Hopkins on Jun 8, 2014
I just want to make sure that for the Very Berry Cake
I use UNSALTED butter? Please get back to me.
Thank you.
Yes :) --DK
By micron on May 9, 2014
hiya...could you please let me know 1/2cup butter is how many grams ?
Can i use normal yoghurt instead of greek/sour cream?
By KJ on Jan 17, 2014
Great recipe! I made this with my 16 year old daughter who intends to write it down in her journal where only quality things are kept. We ate all our berries the day before, so we used 1 cup of frozen peaches and seedless, raspberry jam. Wasn't sure if it would work, but it was so good. Thank you. Will keep checking your site for more. Also like your writing style and tips (used self-rising flour, 1/2 cup egg substitute, yogurt and almond milk)
By Julie on Dec 7, 2013
How many calories per slice?
By Anne on Jul 13, 2013
This was amazing mt husband said better then Starbucks. I used half cup raspberries, blueberries, and sweet cherries. It was amazing warm out of the oven. Will save the remainder and see if better the next day as people stated. Thanks for the recipe I am always trying to replicate Starbucks goodies!
By Alys on Jul 6, 2013
For those who can't get the crumble...crumbly.. I crushed up some graham crackers and put it into the topping. It was delicious!! I doubled the recipe for it and used 4 crackers and ate a few bites straight out of the bowl it was so good.
By Julia on May 15, 2013
I have made this recipe twice and everyone loves it!!! I use a 9 x 11 pan (?maybe? Second largest in a temptations bakeware set !) The first time definitely needed more crumble for this larger pan but the cake portion is still spot on! All I do now is double the crumble portion and it is perfeccctoooo!!!!
By Christine on Feb 7, 2013
my crumb topping wasn't, well, crumbly. it became a buttery paste. did I do something wrong?
By スタバのVery berry coffee cake 風のクランブルベリーケーキ « 猛牛ママ on Nov 29, 2012
[...] Very Berry Coffee Cake Recipe | Mixed Berry Cake | Chef In You [...]
By Joy on Nov 11, 2012
Also, is it okay if I replace the berries with some other fruit?
By Joy on Nov 11, 2012
Can I substitute 2% milk with whole milk instead?
Oh yes. --DK
By Starbuck’s very berry cake…e benvenuto anticipo d’autunno! | La Signora Laura on Sep 3, 2012
[...] molto, gustata in una delle nostre frequenti escursioni da Starbucks. Cerca cerca ho trovato questa e ho deciso di provarla…mmm…direi abbastanza simile all’originale quindi [...]
By Untitled on Dec 23, 2011
Is it possible to use self raising flour instead of all-purpose flour? I couldnt get the all purpose flour.. And would i have to add baking powder to the self raising flour?
Pls refer my Tips section for substitution list
By Badal on Nov 17, 2011
Ugh! I made this and for some reason the cake was still uncooked on the bottom (i even kept it in the oven for an additional 20 minutes. Also, did you use salted or unsalted butter? I used unsalted and the only thing I could taste was butter :(
Its always unsalted butter until otherwise mentioned. I am surprised you even tasted butter owing to the fact that its not a major component in this cake. May be cos it was undercooked or something? Every oven is different, so I am not sure what temperature and the placement works in your case. Try increasing the temp next time, or try placing the cake tin at the bottom rack and check around 150-20 min mark. One thing for sure - this does not taste like butter cake!
By gopa.b.dhar on Nov 6, 2011
where's the coffee in the very berry coffee cake?
Refer this: http://en.wikipedia.org/wiki/Coffee_cake
By Liz on Oct 28, 2011
Recently came across your site. You have some wonderful recipes with easy to follow instructions. I made this today and it was pretty amazing! I used frozen mixed berries and the cake came out surprising delicious ! I may have used too shallow a pan and perhaps that's why it took 50 minutes to bake.
By nithya on Oct 11, 2011
Hi DK,
Athirasam receipe is long due....!! help me in this pls !
I can post it only when I can find time to make it Nithya...
By Cynthia on Oct 9, 2011
I know that it would seem a strange thing to have for dinner but a big slice of this cake and a cup of chai would be ideal right now :)
By Kocchan on Oct 6, 2011
Look at that spongy cake... right away in my to do list!
By Poornima on Oct 5, 2011
The cake looks fabulous, love the crumb!
By Anna on Oct 4, 2011
Thank you very much for your lovely, simple recipes always.Loooove your website and your step-by-step pics that bring so much life to your recipes 8) .
I donot like to waste the egg yolks(as I donot know of any good use of just yolks). So if I use whole eggs for the recipe, how many shall I use? PLease reply.
2. I have already mentioned it in my Tips section
By Priya on Oct 4, 2011
Incredible cake, super delicious..
By Swapna on Oct 4, 2011
DK, the print button isn't working for me. All it prints is a blank page. I know that it used to work before. Can you please check :). Thanks a bunch.
It doesnt work in IE for some reason Swapna :( .But you can try Mozilla/Chrome.
By Swapna on Oct 4, 2011
Wow... looks very nice and tempting. Can we use thawed frozen berries? Also, I do not have a 9-inch square pan. Can I use 8-inch square pan? Or maybe a 9-inch round pan?
Oh yes you can. Have added that in my Tips section. Any pan will work depending on your preference. Just make sure the pan is deep/sufficient enough for the batter to rise
By Happy Cook / Finla on Oct 4, 2011
Love cakes with berries and this looks so yummy and bursting with berries.
By sunita on Oct 3, 2011
gosh my mouth is watering... of lat i have been having this absurd craving for something sweet for midnite snack and this looks so yummy
By Anu on Oct 3, 2011
Love the crumbly texture...super pretty to look at. I'm sure it was prettier to eat it all up!
By La @ FoodSlice on Oct 3, 2011
That looks better than a store bought one. Yes, i will have a bite please :) Btw, is that 1/4 'cup' of APF in the crumb topping? You just said 1/4 APF in your hurry to bring this delicious recipe to us :)
Yup..u r right..rectified pronto :) Thanks for bringing it to my notice :)
By Madhu on Oct 3, 2011
looks yummy DK.. you are tempting me to make it right away!!!! I definitely wanna get my hands on this one....
By Krithi on Oct 3, 2011
Perfectly done... bookmarking this one...
By Lata Raja on Oct 3, 2011
Add a SUPER LIKE button to this website....that is a suggestion:)
By coffee cake made with vanilla cake mix | Recipe Unique on Dec 30, 2014