All Coffee Recipes

Check out these raspberry coffee cake recipe images:

Blueberry Muffin Skillet Cake

Image by Chiot’s Run

We spend some time each summer gathering sun ripened berries and stowing them away in the freezer. They’re a delightful reminder of summer during these cold dark winter months. Our freezer is currently stocked full of blueberries, blackberries and wild black raspberries. Yesterday I decided that some blueberries would go perfectly with those lemons I got a while back. I settled on blueberry muffin cake, since it would pair perfectly with our morning coffee on a sub-zero Sunday morning.

I call it a cake because I don’t bake it in muffins tins (I have a strong aversion to all things non-stick). I like baking in a cast iron skillet, so all of my muffins are made in one batch in this cast iron skillet that’s probably twice as old as I am. I find that they bake wonderfully, it takes a little longer, but it’s well worth the extra time. Not to mention there are no muffin tins to wash, which is a big plus in my book!

For recipe visit: chiotsrun.com/2010/01/11/homemade-blueberry-muffin-cake/

Mascerated peach bits

Image by prettydaisies

This is the Raspberry-Almond Coffeecake recipe that originally appeared in the May 1994 issue of Cooking Light, then again in a "best of" issue in April 1997. Ever since I tore this page out of that 1997 mag, it’s one of my favorite recipes ever, and while I’ve tried it with many types of berries, I’ve never tried it with a fruit.

I subbed the same amount of peach bits for berries, reduced the brown sugar for the peaches to only 1 Tablespoon (they are ripe, after all), and subbed almond for vanilla extract in the batter. My husband said that the peaches could have handled another 1/2 to 1 Tablespoon of sugar… I’ll keep that in mind for next time.

These food porn photos were inspired by my friend Jen’s photos of the tasty demise of her peaches from the same peach picking trip.