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Fresh Berry Coffeecake

2 cups flour
1 tsp. each baking powder and baking soda
1 cup small curd cottage cheese
2 tsp. pure vanilla extract
1/2 cup butter, softened
1-1/3 cups light brown sugar, packed and divided
2 eggs
Zest of one orange
1 cup mixed fresh berries*
2 tsp. ground cinnamon
1/2 cup sliced almonds

 

Preheat oven to 350°F. Butter a 10-inch angel food pan; set aside. In small bowl, combine flour, baking powder, and baking soda; set aside. In another small bowl, combine cottage cheese and vanilla; set aside. In medium bowl, cream butter and 1 cup brown sugar with electric mixer until fluffy. Add eggs, one at a time, mixing after each. Add zest; mix. Gradually add flour mixture, alternating with cottage cheese mixture, ending with flour; mix well. Spread half of batter in bottom of pan. Cover with berries. Combine 1/3 cup brown sugar, cinnamon, and almonds. Sprinkle half over berries. Spread remaining batter over top and sprinkle with remaining brown sugar mixture. Bake 40 to 45 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan 15 to 20 minutes; remove outer ring and cool completely. Once cool, remove inner ring and serve. Makes 6 to 8 servings.

 


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