Wednesday, January 4, 2012

BERRY COFFEE CAKE


I don't usually make a baking sheet size dessert unless I know that
there is a gathering of some sort where I can share.
Today was one of those times at the farm where a group was
working and visiting.  I arrive at mid afternoon with a 
warm saskatoon coffee cake and vanilla ice cream.
Needless to say, it was appreciated beyond my expectations.


this is the batter.


this is the luscious saskatoon pie filling


Grease the baking sheet but do NOT flour it.
I discovered that if you grease and flour, it is almost impossible to
get the batter to stay put .... it wants to go with the utensil that
is used to spread it.
Because the batter is fairly stiff, it takes a little time to spread it out.


Spread the batter with cooled pie filling.


Reserved batter is dropped onto the pie filling using a teaspoon or
a cookie scoop like I did here.


Bake to a lightly golden color.
It is delicious as is, but I like to drizzle with a thin icing because .....


it looks oh so pretty.


BERRY COFFEE CAKE

This coffee cake can be made with a variety of berry pie fillings ...
If using cherry you will need 2 cans (19oz.) pie filling.
For this coffee cake I made saskatoon pie filling.

Saskatoon Pie Filling

3/4 cup sugar
3 tbsp. cornstarch or Clearjel
1 cup water
1 tsp. lemon juice
4 cups frozen saskatoon berries

In a large saucepan, blend together sugar and cornstarch.  Add water,
lemon juice and half of the berries.  Cook until thickened, stirring constantly.
Stir in remaining berries; set aside to cool.

1¼ cups sugar
1 cup butter or margarine, softened
4 eggs
1 tsp. vanilla
½ tsp. almond extract

In a large mixing bowl, combine sugar, butter, eggs and flavorings.
Beat with an electric mixer at low speed until mixed.
Beat at high speed for an additional 3 minutes until smooth.

3 cups all-purpose flour
1½ tsp. baking powder
¼ cup milk
saskatoon pie filling

Blend dry ingredients; stir into creamed mixture with milk.
Spread 2/3 batter on greased (not floured) 10 x 15 - inch baking sheet.
Top with pie filling.  Drop remaining batter by teaspoonfuls on top
or pie filling ... or use a cookie scoop.

Bake in preheated 350° oven for 30 to 35 minutes or until golden
brown.  Cool for 15 minutes and drizzle with icing glaze.
Great on its own, but you can also serve warm with ice cream
or whipped cream.

Glaze: blend 3/4 cup powdered sugar with 1½ tbsp. milk until smooth
and of drizzling consistency.

* If you want to substitute blueberries in place of saskatoon berries,
make pie filling above but decrease water to ¼ cup.

3 comments:

  1. This is downright cruel, Judy! It looks sooooo deliscious and I can't eat any!!!!

    ReplyDelete
  2. Looks wonderful,Mother. What was the occasion? If I have a busy work day will you bring one to me? Kyrie is looking over my shoulder drooling.

    ReplyDelete
  3. Wish I had a helping (or two) to eat along with a cup of hot tea on this chilly day! Probably wouldn't be as good, but could one use blueberries for the filling? Can we try when you're here?

    ReplyDelete