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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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2 Ingredient Pumpkin Spice Muffins

It's technically 3 ingredients if you include the pumpkin seeds on top, but they are optional! It really doesn't get any easier than this. These Pumpkin Spice Muffins are delicious! 

I saw somewhere that the canned pumpkin mixed with devil's food cake works out to be like a brownie. I'm definitely trying that next time! I LOVE brownies! Don't you?

I froze the rest of the canned pumpkin. You can measure it out first and write it on the bag. The recipe called for a 15oz can, but I couldn't find that size. That works out to a little less than 2 cups, but I wasn't about to try and measure 1.875 cups.







Pumpkin Spice Muffins
Adapted from Allrecipes.com
Makes 22 servings

Ingredients
  • 1 box spice cake mix
  • 2 cups canned pumpkin (not pumpkin pie filling)
  • 4 teaspoons pumpkin seeds (optional)
Directions
  1. Preheat the oven to 350F and line 22 muffin tins with paper liners. I suppose you could make your muffins a bit larger, but then your points value will go up of course.
  2. In a large bowl, mix the cake mix and pumpkin together. At first I was unsure about this recipe, because the pumpkin seemed a little thick. I was mixing and it really wasn't coming together. But after mixing some more, it finally turned into a thick batter.
  3. Use a large cookie scoop to divide the batter among the paper liners, then flatten it in the middle a little. Sprinkle a few seeds on top and bake for 15 minutes. Don't over cook these, they may end up dry. Test them after 13 minutes and if the tester comes out clean, remove them from the oven. They're nice and moist on the inside despite looking a little dry on the outside.


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Comments

  1. Michelle DayOctober 29, 2012 at 11:19 PM

    Love this 2 ingredient muffin :) Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.
    Michelle

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