About Two Berry Coffee Cake:
Before I begin here, I must share that I made this cake for Memorial Day weekend when we went on a camping trip. I baked the cake, wrapped it well with plastic wrap, then hauled it with us to a campground where we set up tents and had to store all of our food in a bear locker (a locked cabinet that the bears cannot get into!) This cake was enjoyed the first morning we were there… the morning after trying to sleep peacefully in the tent all night while worrying if bears were lurking around us. We finally pulled ourselves out of bed, finagled some camp-stove coffee and pulled out the cake. Everyone was in awe of how great this cake tasted. It was tender and sweet and delicious. It wasn’t the sort of breakfast most people have on a camping trip, but it was happily welcomed by everyone!
The baked cake doesn’t look very exciting, but the texture of the cake when you slice into it is mighty tender. I think it’s one of those things (much like banana bread) where it’s actually better the day after it’s made. The flavors have a good 24 hours to ripen. Wrapping it tightly in plastic wrap is key to the cake not drying out. I use fresh raspberries and fresh blueberries to create a red, white and blue theme, but you can use all of one berry or experiment with adding others.
I hope you get the message loud and clear that this Berry Coffee Cake is worthy of baking and eating (and especially serving to guests). It’s an excellent, summery sort of coffee cake. Enjoy!
Here are a few more coffee cake recipes you might like to try:
Overnight Coffee Cake Fresh Blueberry Coffee Cake Apple Topped Cream Cheese Coffee Cake Peach and Blueberry Coffee Cake Strawberry- Lemon Coffee Cake Pumpkin Coffee Cake Carrot Coffee Cake Banana Coffee Cake with Streusel Topping
