Citrus Berry Coffee Cake-Upside Down
It’s summer, that means fresh berries are everywhere! Yeah! There is nothing like fresh fruit in season blanketing your favorite grocery store. This Citrus Berry Coffee Cake is a great way to showcase their color and flavor.
Seeing fresh berries inspires me to come up with different ways to use them in recipes where I can celebrate their unique flavors. One way fresh berries can brighten up your baking is the color element they bring. Their bright and bold colors match perfectly in any baked item.
Berries and Citrus Meet
This coffee cake is a citrus berry marriage. Fresh blackberries, raspberries, and orange zest together with my favorite cupcake batter. I lighten it up with cake flour to make this a super moist breakfast accompaniment.
Citrus and berries just screams summertime to me. Fresh citrus is such a great way to brighten up anything and additionally provides wonderful flavor both in baking and cooking.
The orange zest really bring the flavors of the fruit together and gives this cake a freshness and brightness it deserves.
A simple dusting of powdered sugar is all you need to serve this up.
This cake can be made into one round cake, or individual servings perfect for a brunch or breakfast buffet.
Check out this other amazing coffee cake:
PrintCitrus Berry Coffee Cake
Fresh raspberries and blackberries married with orange zest makes for a delicous and bright coffee cake to celebrate the fruits of the season.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
- 2 cups raspberries and blackberries (fresh)
- 4 TBS unsalted butter (softened)
- 1/2 cup sugar
- 1 TBS orange zest
- 1 egg
- 1 tsp vanilla or vanilla bean paste
- 1/2 cup all purpose flour
- 1/2 cup cake flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk
- powdered sugar
Instructions
- Preheat oven to 375 degrees.
- Line a 6″ round cake pan with parchment paper. Grease the top of the paper.
- Place the berries in the bottom of the cake pan. Set aside.
- In a mixing bowl with a paddle attachment, cream the butter with the sugar. Add the orange zest and mix well.
- Add the egg and vanilla and mix till combined.
- Combine all the dry ingredients together. Add half of this to the mixer and mix on low till incorporated.
- Add the buttermilk and mix well, then add the reamining dry mixture and mix on medium till creamy and combined.
- This will look like a cupcake batter.
- Spread the batter on top of the fruit. Use an off set spatula to level and smooth out the top.
- Bake 18-20 minutes till the center is done. Remove from the oven and run a knife around the edges and invert onto a baking rack. Cool completely. Dust with powdered sugar and slice into serving pieces.
To Make Individual Servings
- Spray a muffin tin with cooking spray making sure to grease really well.
- Add berries to each muffin cup covering the bottom.
- Spoon the batter on top of the berries and smooth with an offset spatula. Batter will be 2/3 full of the muffin cup.
- Bake 10-12 minutes.
- Remove from the oven and run a knife around the edges of each muffin cup. Invert carefully onto a baking rack and cool completely. Dust with powdered sugar.
