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–+ servings

Mixed Berry Pecan Coffee Cake

Mixed Berry Pecan Coffee Cake is a wonderful treat for Christmas morning. These mini berry coffee cakes make perfect homemade gifts to share with loved ones.
Mini Mixed Berry Pecan Coffee Cakes topped with raspberries and blackberries.
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Course Bread, Breakfast, Brunch
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8 mini cakes
Calories 638kcal
Author Liren Baker

Ingredients

  • 2 1/2 cups flour
  • 1 cup brown sugar
  • 3/4 cup granulated white sugar
  • 1 teaspoon cinnamon
  • 3/4 cup oil
  • 1 cup pecans chopped
  • 1 cup buttermilk or substitute 1 cup milk + 1 teaspoon vinegar
  • 1 egg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 6 oz Driscoll’s raspberries
  • 6 oz Driscoll’s blackberries

Instructions

  • Preheat oven to 350° F. If using a 13"x9" cake pan, butter pan and set aside. If using paper cake molds (see notes for the 3.5" molds I used) there is no need for butter; simply place the molds on a baking sheet.
  • In a medium bowl, combine flour, brown sugar, granulated white sugar, and cinnamon. Add oil.
  • Take 3/4 cup of this mixture and add the chopped nuts; this is the streusel topping. Set aside.
  • To the mixture without nuts, add buttermilk, egg, baking powder and baking soda. Mix until just well incorporated. Stir in 4 oz each of the raspberries and blackberries, reserving some for the topping. Pour batter into baking pan(s) and sprinkle with streusel topping. Nestle 3 berries on the tops of each cake.
  • Baking times:
    20-24 minutes for mini cakes, or until a toothpick inserted in the center comes out clean.
    35-40 minutes for large 13"x9" cake, or until a toothpick inserted in the center comes out clean.

Notes

What size pans to use? The recipe makes eight 3.5" mini cakes, or one 13"x9" rectangle cake.
For mini-cakes, I used these 3.5-inch paper molds.
Recipe adapted from 3.5-inch paper molds, as seen here on Kitchen Confidante.

Nutrition

Calories: 638kcal | Carbohydrates: 84g | Protein: 7g | Fat: 32g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 186mg | Potassium: 296mg | Fiber: 5g | Sugar: 49g | Vitamin A: 139IU | Vitamin C: 10mg | Calcium: 111mg | Iron: 3mg
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante