|1 loaf||Bridgford Frozen Ready-Dough®, thawed|
|¼ cup||granulated sugar|
|¼ cup||light brown sugar|
|2 tsp||ground cinnamon|
|3/4 tsp||ground nutmeg|
|¼ cup (½ stick)||cold unsalted butter (cut into small pieces)|
|2 cups||mixed fresh berries (raspberries, blueberries, etc)|
Let dough thaw completely. Grease a 9 x 13 inch metal baking pan, set aside. In a medium size bowl, mix together flour, both sugars, cinnamon, and nutmeg. Add butter and work with finger tips to break up the butter and create a crumbly mixture. Press dough to fit baking pan. Sprinkle dough evenly with berries. Top with streusel. Let rise for 15-20 minutes or until puffy.* Bake on center rack in preheated 350° oven for 20-25 minutes or until edges are golden brown and center is no longer doughy.
Remove from oven and slice when cool.
* You can assemble coffee cake the evening before to bake in the morning. Cover assembled coffee cake lightly with greased plastic wrap and place in the refrigerator for 8-12 hours. Remove from refrigerator while oven is pre-heating. Bake as directed.Print Recipe