Best 2 Homemade Boysenberry Coffee Cake Recipes

Indulge in the delightful symphony of flavors that is Boysenberry Coffee Cake. This delectable treat combines the vibrant, juicy sweetness of boysenberries with a tender, crumbly coffee cake base, creating a taste sensation that will tantalize your taste buds. With its moist and fluffy texture, this coffee cake is the perfect accompaniment to your morning cup of coffee or tea. It's also an ideal snack or dessert to enjoy throughout the day.

This article presents a collection of Boysenberry Coffee Cake recipes that offer unique variations on this classic. From a traditional recipe that captures the essence of this beloved flavor combination to creative twists that incorporate streusel toppings, cream cheese fillings, and even a hint of orange zest, these recipes cater to diverse tastes and preferences. Each recipe is carefully crafted with detailed instructions and helpful tips to ensure a successful baking experience. Whether you're a seasoned baker or just starting out, you'll find the perfect recipe to satisfy your sweet cravings.

Here are our top 2 tried and tested recipes!

BOYSENBERRY CAKE

Boysenberry Cake image

This is like a coffee cake and tastes alot like a cobbler. It is an old recipe from my grandma. If you can't find boysenberries, you can substitute with blackberries. This is delicious served with a scoop of vanilla ice cream.

Provided by aimbrulee

Categories Dessert

Time 1h15m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup shortening
1 cup milk
1 1/2 cups flour
1/8 teaspoon salt
2 cups sugar
2 teaspoons baking powder
2 cups boysenberries (frozen, partially thawed)
2 tablespoons butter

Steps:

In a bowl combine flour salt and baking powder.Cream the shortening and 1 cup of the sugar in a mixing bowl. Add the flour mixture to the shortening mixture alternately with the milk , beat until smooth. Grease a 13x9 pan and spread in the batter. Cover the batter with the 2 cups boysenberries. Cover the berries with the remaining 1 cup sugar and dot with butter. Pour 1 cup hot water over the berries. Bake at 325 degrees for about 1 hour.

Nutrition Facts : Calories 265, Fat 7.1, SaturatedFat 2.8, Cholesterol 7.9, Sodium 108.9, Carbohydrate 49.1, Fiber 1.6, Sugar 34.9, Protein 2.5

COFFEE COFFEE CAKE

Coffee Coffee Cake image

Provided by Trisha Yearwood

Categories dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 18

Ingredients

1/2 cup all-purpose flour
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon instant coffee powder
Pinch salt
4 tablespoons unsalted butter, melted
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1/2 cup strong brewed coffee
1/3 cup sour cream
2 sticks (1 cup) unsalted butter, room temperature
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract

Steps:

Preheat the oven to 350 degrees F. Spray and line with parchment a 9-by-9-inch baking pan; spray the parchment as well.
For the crumb topping: In a medium bowl, mix the flour, brown sugar, cinnamon, instant coffee powder and salt. Add the melted butter and mix until crumbs form that you can clump together in your hand. Set aside.
For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and cardamom. In a smaller bowl, whisk together the coffee and sour cream until smooth.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing until each is well combined. Then add the vanilla extract and beat until the mixture is light and fluffy.
Starting and ending with the dry ingredients, alternate adding the flour mixture and the coffee mixture to the stand mixer; mix each addition well, scraping the bowl each additions.
Pour the batter into the prepared baking pan and top with crumb topping, spreading it evenly. Bake for 45 minutes or until a toothpick comes out clean.
Remove the cake from the oven and allow to cool for 20 to 30 minutes before cutting and serving.

Tips:

Use fresh or frozen boysenberries. If using frozen berries, thaw them completely before using.
Do not overmix the batter. Overmixing can result in a tough, dense coffee cake.
Use a well-greased and floured bundt pan. This will help ensure that the coffee cake comes out of the pan easily.
Bake the coffee cake until a toothpick inserted into the center comes out clean. Overbaking can result in a dry, crumbly coffee cake.
Allow the coffee cake to cool completely before serving. This will help the cake to set and make it easier to slice.
Serve the coffee cake with fresh fruit, whipped cream, or ice cream.

Conclusion:

This homemade boysenberry coffee cake is a delicious and easy-to-make treat that is perfect for any occasion. The cake is moist and flavorful, with a sweet and tangy filling, and the crumb topping adds a delicious crunch. Whether you are serving it for breakfast, brunch, or dessert, this coffee cake is sure to be a hit.