Easy Platz (Coffee Cake)
A delicious light fruit cake, to go with a good cup of Java! Or serve as a dessert!
A delicious light fruit cake, to go with a good cup of Java! Or serve as a dessert!
Very good, easy cake. I made with a few minor changes. After reading reviews, I used a 9 x 13 pan, which baked perfectly in 35 minutes. To the batter I added 1 teaspoon of vanilla extract. I reserved 1 cup of crumbs, to which I added 1/2 teaspoon cinnamon and 2 tablespoons brown sugar. I used approximately 2 cups of fresh blackberries. Everyone loved it and a great cake to use up the never-ending blackberry supply!
Read MoreWell, I’m sorry to say that this one was a disappointment, not because of the flavor, but because this produced the flattest coffee cake I have ever seen. The recipe calls for a 9” square pan, but the submitter states in her review that she uses a jelly roll pan. That’s a huge difference. I made half this recipe using an 8 1/2” spring form pan, which is almost exactly half the size of a 9x13, which most reviewers ended up using. The flavor was good, but the appearance was really lacking. Four stars for flavor, two stars for appearance = three stars.
Read MoreVery good, easy cake. I made with a few minor changes. After reading reviews, I used a 9 x 13 pan, which baked perfectly in 35 minutes. To the batter I added 1 teaspoon of vanilla extract. I reserved 1 cup of crumbs, to which I added 1/2 teaspoon cinnamon and 2 tablespoons brown sugar. I used approximately 2 cups of fresh blackberries. Everyone loved it and a great cake to use up the never-ending blackberry supply!
This batter needs to be kept to a thickness of 1/2 inch in the pan prior to adding the fruit of choice and crumbs on top. You will have difficulty with it baking completely if the batter is any thicker. I use an oblong cookie sheet with an edge or jelly roll pan.
We loved this. Based on other reviews, I used a 9x13 pan and then the cooking time was right on. Only slight problem with that is that I think it needs more blackberries when you use a larger pan. Mine were too spread out. Oh well, it was still delicious. Thanks!
This is a very good coffee cake. I used a 9 x 13 inch pan and baked it about 45 minutes. I like the fact that the ingredients are simple and usually on hand. I'll be making this again and experimenting with using different fruits and jams.
EVEN though I made so changes ..MY family has never eaten a whole cake at my house...Here is a the changes that I made... Because I didnt have regular flour and baking pwder,I thought to myslef hmmmmmm I wonder how will self rising flour turn(since it already has a baking powder mix in it)SO instead of the flour and baking pwder I just used the 2 cup selfrising flour...And of course no more salt since its already salted!!!!!!..SO no fruits for my cake.WHAT I did instead is sprinkle alot of nesltequick strawberry pwder on top of the cake for decoration and a delicious sugary taste mmmmmmmmmmmm!!!!!!!!!!PLease try it and goodluck!!!!!!!!!!!
This is the best cake ever! Its my first time baking a cake...And this is so easy! I used self raising flour like one of the reviewer said...And its really delicious! If you want plain sponge cake...Just omit the fruits and crumbs
This cake was quite good. I used a 9 inch round cake pan, and used apricot jam on top instead of the fruit called for. It took much longer for the cake to cook (at least 50 min in total) which may have been because of my substitution of the round pan. Unfortunately, because it took so much longer to cook, my company had to leave before the cake was even out of the oven! I will try this again though, with a square pan. It is really wonderful with the apricots.
My husband really enjoyed this coffee cake. I increased the berries to 2 cups and used a combination of blackberries and blueberries. I baked it in an 8x11.5 glass pan and cooked it for an hour.
Excellent! This is a five star recipe! I made it for a brunch, and it worked great. You could add more berries if you wanted though.
Very good recipe and easy to make. I used a 13x9 pan like another reviewer suggested. I served the cake warm with peach ice cream and it was wonderful. I used fresh from the grower blackberries.
In a 9x13 Pyrex and 2 cups of raspberries cooked 40 minutes. Thought it needed a glaze top. Added powdered sugar dissolved in milk for a light glaze topping.
Loved this very easy to make coffee cake! I added 1 tsp of vanilla, held back 1 cup of the crumb mixture and used about 2 cups of blueberries ... since I used a 9X13 pan. 25 mins did it for me, it came out perfect. Will certainly make this again.
I was looking for something simple as a dessert and found this. While I didn't have any berries I added cinnamon, vanilla, and apples to the base and some cinnamon to the crumb topping. We love it, I will definitely try this again.
I'm not sure what more I can add to the reviews, but this was wonderful. I baked it in a 9 x 13 pan, placed 2 cups of frozen blackberries in the bottom of the pan and spooned the batter evenly over the top. I sprinkled just a smidgen of cinnamon-sugar mixture over the top before baking, too. My husband's office sent the empty pan back, asking for more.
Delicious and easy recipe! Just use a 9x13 pan (like the other reviewers said) and use only fresh fruit. I have made this with fresh blackberries, fresh blueberries, and fresh raspberries with excellent results. Once I tried it with a variety of frozen berries that I had in the freezer and the cake was good at first, but after storing for one night it was very soggy and we had to throw the leftovers away.:( This is always a hit with fresh berries! Thank you for the great recipe.
I took another reviewer's advice and made sure that the batter was no more than 1/2" thick (before the berries and crumbs), and it came out perfect! It tasted delicious with a nice, hot cup of coffee. Thank you! :)
This was so good! I only put in 1 cup of sugar as I didn't think it would need the full 1 1/2 cups. It made it a tiny bit healthier and still turned out fantastic!
The cooking time is way off, as others have stated, but other then that, it's a good recipe. I use 1 cup rice flour and one cup of whole wheat flour and 2 cups of mixed frozen berries. I put 1 cup of berries into the batter and the other on top.
I used 1 cup white sugar and 1/2 cup brown sugar. Butter. Vegan egg replacer. Baked it in a 9 x 13 for 40 minutes. Excellent. Will be trying it with a variety of fruits.
This is such a wonderful recipe. It's moist, it's adaptable to any fruit topping. I use crushed pineapples, blueberries, raspberries, anything goes!
I love how simple this recipe is and the blackberries really make it something special. I made mine with whole grain white flour and it still came out great. I can't wait to try this recipe with other fruits!
Except for the addition of vanilla and almond extracts, I followed the recipe exactly. It was fabulous. My husband and I virtually demolished the coffee cake when taking turns getting out of bed overnight and snacking. I really love blackberries and the simplicity of this recipe just rocks. Oh, one more small change: I dusted the pan with cinnamon/sugar instead of flour.
FANTASTIC recipe--rave reviews from my friends and coworkers. The only change I made was to triple (the first time I made it) and double (the 2nd time i made it) the amount of berries. Otherwise, this is the best fruit coffeecake recipe I've ever tasted. Oh, and agree w/ other reviewers, espcially if you increase the amount of fruit, you will definitel need to increase the cooking time--with the 3 cups of berries I ended up baking for almost an hour, setting the timer after the initial 30 minutes or so, in 10 minute increments.
This is a really good simple cake. I've made it with blueberries, strawberries, and even with chocolate chips. I want to try it with peaches and apples, too.
Loved this simple cake! So easy to make and was a hit for Vacation Bible School with both the adults and teenagers!
I added about 1 tablespoon of nutmeg, which took it to an awesome new level. We have blackberries growing in our backyard and this is one of my favorite recipes to make them into so far.
A good use for wild blackberries. I found that like the other reviewers said, it was not done in the time that was prescribed. I was afraid of the top being over done so I lowered the temperature 25 degrees and baked for twenty minutes more. Turned out well after the time adjustment. Pretty and tasty!
Fabulous coffee cake & super easy!! I used fresh raspberries instead of blackberries (2 cups) and baked in a 9x9 pan for 50 minutes....it came out perfect! I'll definitely make this again :) Thx
So yummy, and so easy because all the ingredients are readily on-hand. I followed the tip of baking in a larger pan. Had to bake it about 40-45 minutes though till it was completely set in ther center. Served it warm with vanilla ice cream. Perfect summer dessert to use up those berries!
Well, I’m sorry to say that this one was a disappointment, not because of the flavor, but because this produced the flattest coffee cake I have ever seen. The recipe calls for a 9” square pan, but the submitter states in her review that she uses a jelly roll pan. That’s a huge difference. I made half this recipe using an 8 1/2” spring form pan, which is almost exactly half the size of a 9x13, which most reviewers ended up using. The flavor was good, but the appearance was really lacking. Four stars for flavor, two stars for appearance = three stars.
This cake was great...I have to agree with many of the other reviewers about the thickness of the batter. I did it in a 9in round tin and my batter was pretty thick probably because I put in so many blackberries. It just took WAY longer to cook....so plan on 45 min to an hour...or else pick a pan that will make the batter much thinner.
It's not very sweet, but thats the way we like it. I made this yesterday for our bible study that evening. The entire cake was gone in minutes. I used Splenda instead of regular sugar (because people that I bake for, are diabetic). I baked it in an 8 x 11.5 glassware for 30 minutes. Next time I think I will add another 5 minutes for baking.
This recipe is so delicious and inexpensive to make. I always have the ingredients on hand to make one of these in a hurry. I use a 9x9 glass square pan and cook it for an hour and it turns out perfectly every time. I have also substituted blueberries and apples (1 cup) for the blackberries and they all tasted like they came from a bakery. Great recipe!!
Best coffee cake! I used large pan and made sure batter was only 1/2" thick like suggested in reviews. baked perfectly and on time.
Perfect! Absolutely Perfect! Hubby and I demolished 1/4 of the cake as soon as it came out of the oven! A KEEPER! I did use a 9x13 pan as recommended by others and doubled the amount of blackberries only because I love them.
We used sucanat for sugar, and whole wheat fresh ground pastry flour. It was great. My whole family loved it for breakfest!
I added 1 tsp of cinnamon and 1 tsp of vanilla extract and substituted the blackberries for blueberries. Delicious!
FANTASTIC!!! I needed to do something with all the wild blackberries growing in my back yard, and this was sublime use of this fruit, or any ohter fruit, I imagine. Easy and delicious, one of the best cakes I have ever made. Would be great for brunch, or dessert with whpped cream. SOOOO easy! I will defintely make it again, often.
This cake is certainly easy to make, however it's boring as is. It needs vanilla and spices of some sort ....cinnamon, nutmeg, possible grated orange rind. I have made many coffee cakes but this is one I will never make again. I even put chopped berries through the cake.
I gave 4 stars only because of the cook time issues outlined in other reviews. Otherwise, this was a marvelous, moist, simple, delicious coffee cake!
Excellent! I was very pleased how it turned out. I substituted coconut oil for the butter and it still tasted fantastic.
Great at any temperature but especially delicious warm, sprinkled with powdered sugar. I used 1 C wheat flour and 1 C all-purpose flour, producing a nutty flavor. I used 2 C frozen blackberries we'd picked earlier this year.
I was looking for recipe to make to use up some raspberries I had in the fridge, and I'm glad I came across this one! Yum! My raspberries were huge, so I cut them in half and tossed them in sugar before adding to the top of the batter. I also did as other reviewers suggested and used a 9x13 pan and baked for 45 minutes - came out perfect! Will definitely make this again!
This coffee cake is very good. It baked up not too sweet, had a very nice crust on the bottom and a slightly salty and sweet crumb on top. I only made half the recipe because I don't like wasting ingredients on a not-so-good recipe. I put the cake in a round glass baking pan and it baked perfectly for 30 minutes. I also used real salted butter instead of margarine and doubled the recommended amount of berries since I love berries. Hubs loved this one and will be made again and again.
Great basic recipe. I made it low sugar by substituting a stevia/sugar blend
Made as directed (except that I used 12 oz. of blackberries) and it was very good. A little plain. Next time I may add a pinch of cinnamon or brown sugar to the topping. It took an hour and ten minutes to cook in the 9x9 square.. far from the suggested 25 or 30!
This was good, but not great. I used the correct size pan, and it still took longer to cook. I didn't have a lot of flavor. I would probably increase amount of fruit if I were to make this again.
I was in the mood for coffee cake but all the recipes called for vanilla and I am out :( I'm glad I didn't give up searching because I wouldn't have found this recipe :) Blackberries are my most favorite berry, but I didn't have those either. What I had was fresh cranberries, about 1 1/2 cups. I decided to simmer them in water for a few minutes so they would be tender like the blackberry. I strained them and set them aside to cool. I substituted sugar with Fructevia and followed the remainder of the recipe as written. My pan size was 8 x 11. It came out very nice, not too sweet. When there was about 5 minutes left of bake time, I realized I had not sprinkled the top with the flour mixture that had been set aside. I contemplated finishing without it, but said ''what the heck'' and quickly sprinkled. In that short time the edges browned, but the rest did not. The taste did not suffer, but I'm sure the topping would be that much better, with a toastiness (sp?) to it. I am looking forward to making this with the blackberries & intended topping in the near future. That's when I will add a photo :o) Thanks for your recipe!
good and easy. After reading some of the reviews. Only thing I did different was I just halved the recipe and baked it in a 9 in pie pan. 27 mins was perfect. I think this recipe would work well for any type of berry. I think next time I might try using buttermilk instead, or add a touch of almond extract.
Made this approx 6 times. It's a quick and easy recipe for a delicious dessert. Definetly a go to when your time is limited not to mention it is always a favorite for my guests
I've made cookies, pies, cakes, and muffins. This was the one recipe my husband couldn't get enough of! I joined just to rate this awesome coffee cake. If my husband is happy, then I'm happy! Thank you!
It tasted great, but I should have read the reviews first! It definitely needs a 9 x 13 pan. Will try it another time and use a larger pan.
I used only 1 stick of butter (I don't have margarine) instead of a stick and a sixth, and I also used only 1 cup of sugar. There was a bit too much topping, so next time I would make a little less of it. Maybe 3/4 of each ingredient. The berries made the batter mushy, and I also used the wrong kind of pan. I used a ceramic pan instead of a metal one. It was also 10x7 instead of 9x9. It is harder for the heat to get thru the ceramic so th middle was almost completely uncooked. If you eat it cold, it's too buttery, but when you heat it up, it tastes less buttery. I probably won't make this again. :( my suggestion is DON'T USE A CERAMIC POT TO COOK THE CAKE!!!
The recipe was great! I used everything that they used but, It took WAY longer than I was expecting. It took almost an hour or so for mine to cook all the way. :D
This was terrific! I made it to bring into the office and it was a hit. I used frozen raspberries and it came out just fine. It was easy to make, and very delicious. I, too, found it took longer to bake, about 45 minutes in a square glass dish. Will definitely make this again!
This is great and easy, but needs at least an hour to bake! I used mixed frozen berries and it was a hit!
I used raspberries instead of blackberries (I don't like blackberries). I wasn't a fan of this cake. The flavor seemed off for some reason. I brought it to a family get together, and very little of it was eaten. I did have a couple of people say they really liked it, though. I wouldn't make this again or, if I do, I'll try it with a different kind of fruit.
This was really good except mine just wouldn't get done in the middle, I baked it for about 45 minutes before taking it out because the edges were getting a little too brown. I think next time, I'll try a slightly larger pan, so it's not so thick.
This is a great recipe. I made it with greek yogurt instead of milk, double berries and 1 cup of wheat flour. Was a great hit!
I used Maslanka/buttermilk instead of the milk and baked it in a 9x13 pan. Tasted amazing! Next time I'll try adding some orange zest.
This was ok. It was very easy, but I probably won't make it again. I used a 9x13 based on the suggestions, but it was just too much cake and not enough fruit.
I love this cake, I read the reviews and added two things from a couple reviewers. I added 1 teaspoon of vanilla to my batter and I added about a 1 teaspoon of cinnamon to the crumb topping. Easy to make, and my whole family loved it! In fact I have one in the oven right now!
I’ve made this dozens of times. The only addition is a ton of vanilla extract. I’ve used all types of fruit, but my family’s favorite is blackberries and peaches together. I double the fruit! I often 1.5x the recipe and bake in a 9x13. I’ve never had trouble with it baking through, although it does take more time. Rave reviews from friends I’ve gifted a cake to!
I made this with the suggestions Kathleen M. gave (added vanilla, cinnamon, & brown sugar). I also had extra berries so I mixed in about half a cup of blueberries to the batter before I topped the cake with more berries. I used an 8inch square pan. It tooks for about an hour to an hour and 15 minutes depending the oven I use (This is my second time making it). Over all, a lovely cake.
MMMmmm good. I'll be making this one again sometime soon. I had no blackberries so I used a combination of red and black currents, one cup of which just happened to be ripe enough to pick this morning. I also finely chopped an apple for a bit more fruitiness and to help relieve the tartness of the currants. I baked the cake in a pan 8 x 9.75". The cake rose beautifully, looked really lovely with glimpses of the black and red currants through the topping. It took an hour to bake. Certainly the recipe submitter is at odds with her own review. While I might use a slightly larger baking dish next time, I cannot imagine baking this in a cookie sheet.
This is the best tasting cake! I only wish I had read the reviews before trying this 3 times trying to figure out why it wasn't getting done after at least twice the cooking time. Still a great cake.
Fantastic flavor! Also works with raspberries. Baking time was twice as long as recipe, but worth it.
I took this to a church breakfast and got good reviews. It was also easy to make and I had the ingredients on hand. I will make this one again.
It was easy to make , delicious I would make it with any type of berries
Love that is was super fast to make and simple ingredients that are always available. Everyone that tried it loved it; however I added less sugar than it indicated and I thought it to be still too sweet. I will make it again but with way less sugar and tart apples.
This recipe is AMAZING! I have made it at least 25 times and have NEVER gone wrong. What’s great is that if you don’t have fruit, you can just skip it and use the crumble on top for a true coffee cake. I have also used bananas with cinnamon, raspberries, blueberries, blackberries, and strawberries. I used chopped dates one time since I had them on hand but included them in the crumble which was a mistake. Since they are higher in sugar, they burned. But they would have been delicious if I had added them to the batter vs. the crumble. This recipe made it into my “tried and true” book. Serve this a la mode for a delicious dessert or as-is with some tea or coffee.
I made this "easy platz" for my family to rave reviews. Though it tasted great, I had a lot of ploblems getting the top of the confection to be golden brown. Also, the "crumble" on top disintegrated. Overall a great post berry picking treat.
Tasted delicious, but wouldn't bake through the center. I doubled this recipe, using a square pan and 2 bread pans. The bread pans worked perfectly, but even after testing clean with a toothpick the square pan (at about 40 minutes of baking) was pudding-like in the center. I also reduced the butter to 1/2 c. per recipe and it was still very rich. Used chopped fresh apricots rather than blackberries and mixed them into the batter. Very tasty, just tricky to bake thoroughly. I might reduce the butter a little further and try as muffins.
Very good cake and easy to make, even a college student like myself was able to make it taste delicious!
I was looking for a blackberry coffee cake that had a crumb topping and this one sounded right. I spread the batter in a 9X13 pan as suggested, so it was only 1/2 inch thick. The only problem was that the crumb topping was sparse in the larger pan. Also, when it was cooked through, the topping hadn't browned at all, so I to put it under the broiler for a minute to get it golden brown on top. The taste of the cake was perfect, nice balance of blackberries and a little sweetness.
No changes made as recipe recommended. The cake was a little dry and thick will try again and adjust. Flavor was wonderful and it presented well.
This recipe was so easy! I will definately make this one again! Although, it took about 55 minutes to bake. It's a keeper!
I made it the way the recipe called for with a few minor changes the first time. I added some vanilla to the batter and used both raspberries and blueberries, in lieu of blackberries and in the reserve crumble I added cinnamon. The second time I made it I didn't reserve any crumble and added lemon juice to the batter to make a lemon blueberry coffee cake. All in all I liked the recipe, however, I think it needs something more added to it to make it memorable. And the cake needs a bigger pan for the cook time given.
I love this recipe, I have made it countless times and it is ALWAYS great. When i made this recipe i did not use fruit rather I served the cake with some jam.
this cake is the best! i was proving to a friend that baking a cake is so easy and better than buying one from the store...i also tried mixed frozen berries and it was yummy! thanks!
Love it! Did add cinnamon and vanilla! And made 2 8 x8 pans. Yummy!
Had to bake for 45 to 50 minutes. Used frozen blueberries and it was awesome! I also used a spring form pan as suggested by others. Will definitely make this again!
All of my guests loved this cake. I followed Kathleen M's recommendations, using larger pan, more berries, reserving 1 c. crumbles and added cinnamon to crumbles. With a little extra flour and an extra egg it cooked up light and fluffy at very high altitude (8500 ft.) as well!
Pretty tasty, I baked it in a jelly roll pan and used about 1.5 cups of berries, I would probably use a few more if I made it again.
This is a go to recipe for me I have been using it for about 4-5 years. I modified it though. I always double the recipe and I change the fruit out based on what I have. Also I add vanilla. But my family’s favorite is Granny Smith apples. I also add cinnamon when I use apples. I’ve made this recipe with blueberries, strawberries, apples, peaches, and of course blackberries. It’s always delicious and all my picky kids love it! I’d give it a 5 stars but I personally think the added vanilla is necessary.
Delicious! I used a 9 inch glass baking dish, and it turned out beautifully! Will definitely make again.
Really easy and delicious coffee cake! Following the advice of previous reviewers, I used a 9x9 inch glass baking dish and starting testing for doneness at 45 minutes (my oven is fluky so baking is an adventure). I've used this recipe with blackberries and blueberries with excellent results each time. As is my habit, I also substituted one cup of Splenda for the sugar, a cup of whole wheat flour for one of the cups of all-purpose flour, 1/2 cup eggBeaters for the eggs, and one stick of light butter for the margarine.
This was not only easy, it was delicious. My family couldn't get enough of it. Next time I will make two, one for my house and one for the little ones to take home.
Finally an easy, delicious coffee cake recipe that I can count on! You can use any berry you like. I have made this twice using blackberries and then raspberries. Next time I will try blueberries. Thanks for this tasty recipe,no changes necessary.
A little too sugary for us...and we're a sweet tooth family. Overall it's fine but likely won't make it again.
I love this recipe because all ingredients were on hand at home, and I didn't have to go to the store for anything. I took the advise of others and used a 9X13 dish so it was no thicker than 1/2 an inch thick, but it still needed to cook almost an hour. Be prepared for that. (I had a very anxious birthday girl waiting for her breakfast cake!!) :) Also, the blackberries we had weren't very good... not too sweet, so if that happens again, I think I'll just sprinkle some sugar on them before putting them on the cake - that should help. But the cake was a hit - we'll make it again for sure. Thanks for sharing it!
one of the best cakes i ve ever baked...when i tasted the batter pre-cooked i thought it tasted a bit too floury...but it was fantastic when it was cooked...very moist...yummy...yet light and super easy to bake. i only make half the recipe so mine cooked on time and was great :) try to bake half the amount if youre having trouble with the time...cheers!
Made this in 9x13 pan. Added vanilla and a little cinnamon to the batter and a tad of brown sugar to the crumble on top. Used frozen Marion blackberries and parchment on the bottom/sides of pan. Came out great.
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