Total Time
55mins
Prep 20 mins
Cook 35 mins

A delicious coffeecake from The Lodge at Vail, Vail, CO.

Ingredients Nutrition

Directions

  1. In a small bowl, add the first 3 ingredients; stir to combine and set aside.
  2. In a mixing bowl, add the egg, milk, yogurt, oil, and vanilla; stir until blended.
  3. In another bowl, add in the flour, sugar, baking powder, and salt; stir to mix.
  4. Pour the egg mixture over the flour mixture and stir just until dry ingredients are moistened.
  5. Fold in berries and pour into a greased 8X8 inch baking pan.
  6. Sprinkle with reserved brown sugar-pecan topping and lightly press into the batter.
  7. Bake at 350 degrees for 30-35 minutes or until a pick comes out clean.
  8. Let cool for 5 minutes, cut into squares and serve.
Most Helpful

Great recipe. I used fresh berries and peaches, greek yogurt and substituted applesauce instead of oil, and honey and stevia instead of white sugar. I actually cut the amount of honey versus sugar in half. Did the brown sugar over the top, no pecans. When I make it again, which I will, I think I can cut down even more on the sugar, it was a sweet, super moist cake. Husband loved it.

Norine L. June 15, 2015

Wow, great coffee cake! I made this for a quick dessert - it goes together quite easily and bakes up beautifully. I used a combination of frozen and fresh berries, topped it off with whipped cream. Just lovely. Thanks for posting!

pattikay in L.A. September 14, 2008

This turned out great! Had it after church for brunch on Sunday. I followed other reviews and baked it for 45 minutes after using frozen berries. Great taste, but did add a little brown sugar sprinkled over the top. Thanks for a great recipe! *Made for Summer berries and salads 2008 game*

mrsteacher22 May 19, 2008