What's the difference between breakfast cake and coffee cake?

There really isn't one! Some people mistakenly think that coffee cake contains coffee, which prevents them from making a delicious recipe like this one. To avoid any confusion, we've opted to call this recipe a breakfast cake. Basically, it's a nutritious baked good that is typically served at breakfast time.

Should I use fresh or frozen mixed berries?

You can use either one! If using frozen berries, add them (while still frozen or thawed) directly to the batter. If using fresh berries, you can use any combination of berries that you love. We tend to prefer 1 cup of chopped fresh strawberries, 1/2 cup of fresh raspberries, and 1/2 cup of fresh blueberries.

What type of pan should I use?

You can make this coffee cake in a round or square pan. For the most even baking and tallest cake pieces, we recommend you use an 8-inch square baking dish. A round springform pan or 9-inch square baking dish will also work.

Can I freeze this recipe?

Yes, you can freeze this baked breakfast cake. Fully bake the cake ahead of time, let it cool to room temperature, then freeze as a whole cake or as individual pieces to enjoy later.

How should I store leftovers?

Store leftovers in a covered container in the refrigerator for up to 3 days.

Mixed Berry Breakfast Cake (Made With Yogurt)

Servings: 8 servings 1x

Ingredients

For the Coffee Cake:

1 ¾ cups gluten-free flour blend (can use all-purpose flour) (215 g)*
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
¾ cup siggi’s plain whole milk yogurt
2 eggs
½ cup cane sugar
¼ cup milk of choice
2 teaspoons almond extract
2 cups fresh or frozen mixed berries

For the Streusel Topping:

2 tablespoons cold or room temperature butter
2 tablespoons chopped whole or sliced almonds
2 tablespoons gluten-free flour blend (can use all-purpose flour)
¼ cup brown sugar

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Instructions

Preheat the oven to 375°F. Mist an 8-inch square baking dish or line with parchment paper; set aside.
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Add the yogurt, eggs, sugar, milk, and almond extract. Stir well.
Fold in the berries. Spread batter evenly in the prepared pan. Loosely cover the pan with foil and bake for 15 minutes.
Meanwhile, make the streusel topping. In a small bowl, use a fork to combine the butter, chopped almonds, flour, and brown sugar. Mash until a crumb mixture forms.
After 15 minutes, uncover the coffee cake and sprinkle the crumb topping all over the top. Return to the oven, uncovered, for 20 minutes.
Remove from the oven and let cool completely before cutting into squares.

Notes

* For gluten-free flour, we always reach for Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. If you don’t need breakfast cake that is gluten free, you can use an equal amount of unbleached all-purpose flour. We’ve tested this recipe with both, and both flours achieve great results.

** using yogurt in this breakfast cake gives it a tender crumb and perfect moistness. We recommend siggi’s plain whole milk skyr (yogurt) because it’s made with only a few ingredients and contains a lot less sugar than other yogurts; may also use siggi’s touch of honey whole milk skyr (yogurt). Use this handy store locator to find siggi’s sold near you.

Nutrition Information

Serving Size: 1/8 of the cake
Calories: 245
Fat: 6 g
(Sat Fat: 3 g)
Sodium: 275 mg
Carbohydrate: 40 g
(Fiber: 4 g
Sugar: 15 g)
Protein: 7 g
Cholesterol: 54 mg

Dietary

Gluten-free Vegetarian

Recipe By: Jessie Shafer