Pecan-Berry Coffee Cake
"This scrumptious coffee cake recipe has a crumbly pecan topping and is speckled with blueberries or raspberries. You’ll never guess there’s apple in the berry coffee cake: it replaces some of the butter found in most coffee cakes and adds a decidedly sweet taste and moist crumb. This is a great recipe to serve at brunch and can be made the day before...."
INGREDIENTS
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1 cup all-purpose flour or white whole-wheat flour, plus 1 1/2 teaspoons, divided
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3 tablespoons cornmeal
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1 teaspoon baking powder
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1/2 teaspoon salt
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3 tablespoons butter, softened
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3 tablespoons canola oil
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3/4 cup sugar
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2 large eggs
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1/3 cup low-fat milk
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3 tablespoons lemon zest
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1 1/2 teaspoons vanilla extract
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1 1/2 cups blueberries or raspberries, fresh or frozen (not thawed)
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3/4 cup finely chopped peeled apple
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2 tablespoons cold butter
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1/4 cup sugar
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1 cup chopped pecans
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