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One Bowl Berry Coffee Cake

I had some berries they weren’t being eaten so I made this delicious berry cake. I had fresh berries but you could also use frozen. This cake is so easy to make, and you only need one bowl. I think it would also taste great with cranberries and lemon extract instead of almond.  One Bowl Berry Coffee Cake Makes 1 11x7” Cake Ingredients 2 cups fresh berries (I used blueberries and strawberries)  1/4 cup brown sugar 3/4 cup white sugar 1/4 cup butter, melted 1 teaspoon vanilla extract 1/2 teaspoon almond extract 2 large eggs 3/4 cup sour cream 1/4 cup milk 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/3 cup sliced or sliced almonds Brown sugar for topping Directions Preheat the oven to 350F and grease an 11”x7” baking dish. Combine berries and brown sugar in a bowl. Set aside.  Beat butter and sugar in a large bowl. Beat in the eggs and extracts until well combined.  Stir in sour cream and milk.  Add the dry ingredie...
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Pineapple Angel Food Cupcakes

If you're still not on Pinterest, you really should sign up! There are such awesome things on there! Yesterday I did a very cool project with my kids (which I'll create a separate post for) and today I made the easiest fat free cupcakes in the world! Just 2 ingredients!

The recipe makes a lot though, so I was thinking that next time I'll divide the cake mix and the can of pineapple in 4 parts, that way I can make 4 separate batches whenever I want. I've never tried to freeze canned pineapple but it's worth a shot. I'm not sure if you can freeze angel food cake, but if your freezer is big enough, you could make the whole batch and try freezing them.


Look at all the bubbles! The reaction between the cake mix and the acid in the pineapple surprised me.



Pineapple Angel Food Cupcakes
I found this on Pinterest
Makes 32 cupcakes

Ingredients
  • 1 540ml(9oz) can of crushed pineapple (don't drain it)
  • 1 box angel food cake mix
Directions
  1. Preheat the oven to 350F and line your muffin tin with paper liners. You'll probably have to do 2 batches unless you  have a super size oven and a lot of muffin tins.
  2. Mix both ingredients together with a fork. Use a giant bowl because this mixture will bubble up!
  3. Fill the muffin cups about 3/4 full. Bake for 10 minutes or until golden on top. Rotate them half way through if you find the ones in the back are getting darker faster. Repeat with the remaining batter. Cool completely before serving.
  4. Next time I'm going to add some coconut to the tops before baking.
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