Cream Cheese Coffee Cake

Streusel Topping:

1/3 cup (40 grams) all purpose flour

1/3 cup (65 grams) granulated white sugar

1/2 teaspoon ground cinnamon

1/4 cup (55 grams) cold unsalted butter, cut into small pieces

Cream Cheese Filling:

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

1/4 cup (50 grams) granulated white sugar

1 large egg, at room temperature

1/2 teaspoon pure vanilla extract

1 tablespoon grated lemon zest (outer skin) (optional)

1 tablespoon (10 grams) all purpose flour

Cake Batter:

1 cup (130 grams) all purpose flour

1 teaspoon (5 grams) baking powder

1/8 teaspoon salt

1/4 cup (55 grams) (4 tablespoons) unsalted butter, room temperature

1/2 cup (100 grams) granulated white sugar

1 large egg, at room temperature

1/2 teaspoon pure vanilla extract

1/3 cup (80 ml) milk, at room temperature

1 cup (240 ml) fresh blackberries (can use raspberries or blueberries) or 1/2 cup (120 ml) fruit preserves

make it all in one bowl... start with the cake layer and work up to the top.

Blackberry Coffee Cake: Preheat your oven to 350 degrees F (180 degrees C). Butter and flour a 9 inch (23 cm) spring form pan.

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. Set aside.

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 just until smooth and creamy. Do not over process. Set aside.

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, (or with a hand mixer) beat the butter until smooth and creamy. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl as needed. Add the egg and vanilla and beat until incorporated. Add the flour mixture (in three additions), alternately with the milk (in two additions), 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.

Read more: http://www.joyofbaking.com/breakfast/BlackberryCreamCheeseCoffeeCake.html#ixzz3bvYfuySM


Serving Size: 14 slices in a 9inch springform pan

Number of Servings: 14

Recipe submitted by SparkPeople user GELINA44.