Mixed Berry Coffeecake

This is a great recipe when you need a little bit of summer in your life - the berries are a good reminder that summer WILL return, eventually... (I know, it's just barely fall, but this year I am missing summer already!) What I love about this is that it's so versatile - you can use fresh or frozen berries and any combination that you like or have on hand.

Put your berries of choice in a small bowl (I used frozen raspberries and blueberries) and toss with the cinnamon



and sugar.



For the cake, combine the sugar, butter and eggs in a large mixing bowl,



and beat until fluffly. Add the milk and beat until combined, then add the flour,



baking powder and salt and mix just until combined.

Pour the batter into a greased 9" cake pan, or springform pan, and then top with the berry mixture.



Sprinkle the almonds over the berries.



Bake for 35-45 minutes or until a toothpick comes out clean. Let the cake cool a bit while you prepare the glaze. Combine the powdered sugar, vanilla and milk in a small dish



and stir well until all the sugar is dissolved. You want this to be relatively thin in consistency since it will be spooned over the cake; not like a frosting.

If you've used a spring form pan, remove the sides of the pan, then spoon the glaze over the cake.



Isn't it beautiful?



Cut into wedges and serve. This cake is delicious warm, or at room temperature.

Get more inspiration at Mouthwatering Mondays, Tempt my Tummy Tuesdays, Tuesdays at the Table , Tasty Tuesday and What's Cooking Wednesday, A Themed Baker's Sunday.

Mixed Berry Coffee Cake
2 Tbsp. granulated sugar
1 tsp. ground cinnamon
1 1/2cups mixed fresh berries (such as blueberries, raspberries and blackberries)
3/4 cup sugar
1/4 cup butter, softened
1 egg
1/2 cup milk
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/3 cup sliced almonds
Glaze
1/2 cup powdered sugar
1/4 tsp. vanilla
2 to 3 tsp. milk

In medium bowl, stir together 2 tablespoons granulated sugar and the cinnamon. Add berries; toss with cinnamon-sugar mixture until well coated.

In large bowl, beat 3/4 cup granulated sugar, the butter and egg with mixer on medium speed until fluffy. Beat in milk just until blended. Stir in flour, baking powder and salt. Spread batter in greased 9-inch round cake pan or springform pan.

Spoon berry mixture over batter. Sprinkle with almonds.

Bake at 350 for 35 to 45 minutes or until toothpick inserted in center of cake comes out clean.

In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm or at room temperature. Serves 8.