<link href="../Styles/template.css" rel="stylesheet" type="text/css"/> <meta content="urn:uuid:54c0aff8-a09c-4dbb-a9d2-873acaee39a7" name="Adept.expected.resource"/> </head> <body> <hr/> <p class="recipe_var_slug"><b>BERRY RING COFFEE CAKE</b></p> <hr/> <p class="nftk_body_first"><i>The filling can be refrigerated in an airtight container for up to 3 days.</i></p> <p class="nftk_body_indent">Omit almond filling. Stir together 2½ cups fresh or frozen raspberries, blueberries, or blackberries, 3 tablespoons sugar, 2 tablespoons lemon juice, 2 tablespoons water, 1½ tablespoons cornstarch, and pinch salt in medium saucepan. Bring to boil over medium heat and cook, stirring occasionally, until mixture is thick and shiny, about 2 minutes. Let mixture cool to room temperature before spreading on dough in step 5.</p> </body> </html>