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Blackberry Cream Cheese Coffee Cake
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This Blackberry Cream Cheese Coffee Cake is packed with flavor. It has four delicious layers, starting with a thin layer of fluffy white butter cake,
followed by a creamy smooth cream cheese filling, on which is scattered juicy
sweet blackberries, and then
the whole cake is smothered with a buttery sweet cinnamon flavored streusel. What a
delight. It is good in the afternoon with a cup of tea or coffee, makes a lovely brunch dish, or
I often like to serve it as a casual weekday
One characteristic of coffee cakes is their
tendency to be very rich, as they are often full of sour cream. Although
wanted a lighter textured cake, so for this Blackberry Coffee Cake I used a
butter cake recipe which uses milk instead of sour cream. Once
made, the batter is spread over the
bottom and a little up the sides of a springform pan.
I have scattered fresh blackberries over the filling you could
use fresh raspberries or even blueberries. Another option when berries are out
of season is to spread your favorite jam or fruit preserves (about 1/2 cup) (120
ml) over the
filling. Of course, no coffee cake is complete
without a streusel topping and this one is flavored with cinnamon and it also contains
butter which gives it a softer texture. You can serve
this cake warm from the oven, at room temperature, or even cold.
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