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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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Coffee Biscotti with Semi Sweet Chocolate Chips Recipe

I adapted this recipe from a Pecan and Coffee Biscotti recipe from Better Homes and Gardens.

 I cut the recipe in half because sometimes we really don't need a whole batch. 



 Coffee Biscotti with Semi Sweet Chocolate Chips
Adapted form Better Homes & Gardens
Makes 16-18 pieces

Ingredients
  • 3/4 cups + 2 tablespoons all purpose flour
  • 1/3 cup white sugar
  • 1/4 teaspoon baking powder
  • pinch of salt
  • 1/8 cup butter, cold and cut into cubes
  • 1 teaspoon vanilla extract
  • 1 tablespoon instant coffee granules
  • 1 large egg
  • 1/3 cup semi sweet chocolate chips
  • 1 teaspoon turbinado sugar (regular sugar will work too)
Directions
  1. Preheat oven to 350F and position rack one level above middle.
  2. Sift flour, sugar, baking powder and salt into a bowl. Add butter and blend with your hands or a pastry cutter it until it resembles course meal.
  3. Mix vanilla with coffee granules until dissolved. Add coffee mixture and egg to flour mixture and mix until it forms a ball. Knead in the chocolate chips.
  4. Form into a thick log and place it on a parchment lined baking sheet. Flatten the top so the log becomes about 1" thick. Round the sides slightly.
  5. Rub the turbinado sugar on top and bake for 35 minutes. The top will look a little cracked.
  6. Remove from the oven and allow to cool for 10 minutes on the pan. Also reduce the oven temperature to 325F.
  7. Move the log to a cutting board and cut slices about 1/2" thick with a serrated knife.
  8. Place the slices on the baking sheet so they're not touching. Bake in the 325F oven for 15 minutes or until crisp. Cool completely on wire racks before serving.
  9. Serve with coffee, of course!
Tip: You could really add anything to this biscotti!

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