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Blackberry Cream Cheese Coffee Cake Tested Recipe

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Blackberry Coffee Cake

This Blackberry Cream Cheese Coffee Cake 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 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 dessert. 

One characteristic of coffee cakes is their tendency to be very rich, as they are often full of sour cream. Although delicious I 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 up the sides of a springform pan. Now, while I have scattered fresh blackberries over the filling you could just as easily use fresh raspberries or even blueberries. Another option when berries are out of season is to spread your favorite jam or preserves (about 1/2 cup) over the filling. Of course, no coffee cake is complete without a streusel topping and this one is flavored with cinnamon and also contains butter which makes it slightly softer than some streusels. You can serve this cake warm from the oven or at room temperature. Just be sure to cover any leftovers and store them in the fridge. 

 

Blackberry Coffee Cake: Preheat oven to 350 degrees F (177 degrees C). Butter a 9 inch (23 cm) spring form pan and line the bottom of the pan with parchment paper.

Streusel topping: In a large bowl, mix together the flour, sugar, and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. 

Cream cheese filling: In your electric mixer or food processor, beat the cream cheese until creamy and smooth. Add the rest of the filling ingredients and beat until smooth and creamy.

Cake batter: In a separate bowl whisk together the flour, baking powder, and salt.

In the bowl of your electric mixer, with the paddle attachment, beat the butter until smooth and creamy. Add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated. Add the flour mixture, alternately with the milk, and beat only until combined. Spread the batter onto the bottom, and slightly up the sides, of the prepared pan. Next, spread the cream cheese filling over the cake batter. Scatter the fresh berries over the filling and top with the streusel. 

Bake for about 60 to 70 minutes or until the streusel is golden brown and a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool slightly. 

Serve warm or at room temperature.

Makes 8 - 10 servings.

References:

Hadda, Ceri. Coffee Cakes. Simon & Schuster. New York: 1992.

Junior League of Portland, Oregon. Portland's Palate. Portland, Oregon: 1992.

 

Streusel Topping:

1/3 cup (45 grams) all purpose flour

1/3 cup (65 grams) granulated white sugar

1/2 teaspoon ground cinnamon

1/4 cup (56 grams) cold unsalted butter, cut into pieces

Cream Cheese Filling:

8 ounce package (227 grams) cream cheese, at room temperature

1/4 cup (50 grams) granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

1 tablespoon grated lemon zest (peel)

1 tablespoon all purpose flour

Cake Batter:

1 cup (130 grams) all purpose flour

1 teaspoon baking powder

1/8 teaspoon salt

1/4 cup (56 grams) (4 tablespoons) unsalted butter, room temperature

1/2 cup (100 grams) granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

1/3 cup (80 ml) milk

1 cup (240 ml)  fresh blackberries, raspberries or blueberries or 1/2 cup (120 ml) raspberry preserves

 
 
     
 

 

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