I'm not a huge dessert fan. Please don't hold it against me. I'd rather have another glass of wine or champagne than a cookie, but there are a few treats that lead me to make exceptions to that rule. Like the chocolate bacon cheesecake I had this weekend (OMG!) or a killer chocolate banana bread pudding with homemade salted caramel ice cream.
Or, this lovely mixed berry coffee cake that can be eaten for breakfast, brunch or dessert.
I had it for all three...
I used my recipe for Blueberry Coffee Cake and tweaked it by adding a mixture of strawberries, raspberries, blueberries and blackberries. I was going to put a layer of batter, a layer of fruit and then another layer of batter to make it pretty, but ended up just mixing it all up together in true Gourmess fashion.
You'll note the pink color of the batter didn't show once baked. I made a quick topping of almond flour, brown sugar, cinnamon and butter and tossed it on top before baking for about 25 minutes at 400 degrees.
Warm out of the oven or cooled the next day, this was a really nice fall treat that made the most of the last batch of summer fruit in my freezer.
Yum!
xoxoxo