Blackberry Cream Cheese Coffee Cake
Recipe: #27020
July 31, 2017
Categories: Desserts, Cakes, Cheese, Blackberry, Baby Shower, Brunch, Mothers Day, Oven Bake, Vegetarian, Cream Cheese, Kosher Dairy, more
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Ingredients
- FOR STREUSEL TOPPING
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- FOR CREAM CHEESE FILLING
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- FOR CAKE BATTER
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Nutritional
- Serving Size: 1 (111.2 g)
- Calories 296.8
- Total Fat - 13.9 g
- Saturated Fat - 7.8 g
- Cholesterol - 79.7 mg
- Sodium - 2994.5 mg
- Total Carbohydrate - 38.8 g
- Dietary Fiber - 0.9 g
- Sugars - 24.3 g
- Protein - 5 g
- Calcium - 80.2 mg
- Iron - 0.6 mg
- Vitamin C - 2.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F
Step 2
Butter a 9 inch spring form pan and line the bottom of the pan with parchment paper. Set aside.
TO MAKE STREUSEL TOPPING
Step 3
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.
Step 4
For cream cheese filling: Beat the cream cheese until creamy and smooth. Add the rest of the filling ingredients and beat until very smooth. Set aside.
TO MAKE THE CAKE BATTER
Step 5
In a separate bowl whisk together the flour, baking powder, and salt. Set aside.
Step 6
In another large bowl, cream the butter. Add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated.
Step 7
Add the flour mixture, alternately with the milk, and beat only until combined.
Step 8
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.
Step 9
Scatter the fresh berries over the filling and top with the streusel.
Step 10
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.
Step 11
Remove from oven and place on a wire rack to cool slightly.
Step 12
Serve warm or at room temperature.
Tips
No special items needed.