- 2½ cups granulated sugar
- 2½ cups chopped nuts of choice
- 2 tablespoons oats
- 1 tablespoon cold butter or margarine, minced
- 2 cups flour
- 1½ teaspoons baking powder
- 1 package fresh berries, rinsed and dried (*or other berries)
- 5 large eggs
- 2 sticks margarine, room temperature
- ⅓ cup milk
- ⅓ teaspoon vanilla extract
Preheat oven to 325 degrees. Grease bundt pan** well.
Sift ½ cup of the sugar with ½ teaspoon ground cinnamon. Sprinkle the cinnamon sugar in bottom of pan turning pan on all sides to coat bottom and all sides of pan. Sprinkle ½ cup chopped nuts and 2 tablespoons oats over sugar in bottom of pan. Dot with 2 tablespoons cold butter or margarine cut in tiny pieces.
In a large electric mixer bowl, combine remaining 2 cups granulated sugar with the 2 cups flour and 1 ½ teaspoons baking powder and mix well.
Use ½ cup of flour/sugar mixture to toss with nut-berry mixture. Holding a large colander or sieve over the dry ingredients mixer bowl, dump in the floured nut mixture to release the excess flour/sugar back into the original dry ingredients.
In a medium bowl combine berries and remaining 2 cups nuts. *For valentine’s you can substitute halved fresh strawberries for blueberries or use a combination of both.
Return floured nut mixture to medium bowl and set aside.
To the dry ingredient mixer bowl add eggs, margarine, milk and vanilla extract and beat with electric mixer on high for exactly 12 minutes pushing down cake mix from sides once or twice. When mixing is complete, gently fold in (by hand) sugar floured nuts and blueberries. Pour into prepared bundt pan. Bake for 45 minutes to one hour on rack in middle of oven (be sure to check after 45 minutes). Turn hot cake onto buttered cake plate without removing bundt pan for at least 2 minutes. Tap top of pan before removing to loosen cake from pan. Serve immediately (I like to eat my cake warm so I cut it as soon as it hits the plate), or cool thoroughly.
**No bundt pan? Feel free to bake your coffee cake in a well greased deep casserole dish. Top with a crumb topping using the ingredients for the bottom of bundt pan on the top of the cake as follows.
Assemble in a bowl…
- ½ cup oats with the ½ teaspoon cinnamon,
- ½ cup brown rather than white sugar,
- ½ cup chopped nuts and
You can even hold back a few berries to sprinkle over the top.
Toss all topping ingredients except butter until well mixed and sprinkle over top of coffee cake.
Drizzle 2 tablespoons melted butter over top.
Bake as directed. If cake begins to brown too much lay a foil tent over it until finished baking.