Berry Cream Coffee Cake
Berry Cream Coffee Cake offers a delightful blend of creamy cheese, fruity preserves, and a flaky crust, perfect for breakfast or brunch gatherings with a sweet, satisfying flavor.
Ingredients
Instructions
- Cut the cream cheese and margarine into the biscuit mix until crumbly.
- Blend in 1/3 cup of milk to form a dough.
- Knead the dough 8 to 10 times until smooth.
- Roll the dough into a rectangle on waxed paper and then turn onto a greased cookie sheet.
- Remove the waxed paper from the dough.
- Spread the preserves down the center of the rectangle.
- Cut the sides of the dough into strips almost to the jam.
- Fold the strips over the center in a crisscross pattern.
- Bake at 425°F for 12 to 15 minutes or until golden brown.
- Allow to cool before drizzling with icing.
Tips & Substitutions
For a richer flavor, consider using cream cheese with herbs or spices blended in. If you don’t have margarine, unsalted butter can be a great substitute. You can also try using different preserves like blueberry or strawberry for a unique twist. Ensure that your dough is not overworked to keep the cake light and fluffy.
Serving Suggestions
This Berry Cream Coffee Cake is perfect for breakfast or brunch and pairs beautifully with Easy Oven Vegetables for a balanced meal. Serve it with coffee or tea for a delightful afternoon treat. Adding a dollop of whipped cream or a scoop of vanilla ice cream on the side can elevate the dessert experience.
Storage & Reheating
To store leftovers, wrap the cooled cake tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to two days, or refrigerated for up to a week. To reheat, place slices in a preheated oven at 350°F for about 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Berry Cream Coffee Cake contains roughly 339 calories, with 3g protein, 42g carbohydrates, and 19g fat. It is an excellent source of vitamin C (26% of the Daily Value), and a good source of potassium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen berries instead of preserves?
Yes, you can use frozen berries, but be sure to thaw and drain them well to prevent excess moisture. This will help maintain the integrity of the cake and ensure it doesn’t become soggy.
What can I use instead of biscuit mix?
If you don’t have biscuit mix, you can make your own by combining 2 cups of all-purpose flour, 1 tablespoon of baking powder, and a pinch of salt. This homemade mix will work just as well in creating a fluffy texture.
How do I make the icing for the cake?
To make a simple icing, mix 1 cup of powdered sugar with 2-3 tablespoons of milk or water until smooth. You can add a splash of vanilla extract for extra flavor. Drizzle it over the cooled cake for a sweet finish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).