Blackberry Cream Cheese Coffee Cake
July 31, 2017
- FOR STREUSEL TOPPING
- FOR CREAM CHEESE FILLING
- FOR CAKE BATTER
- 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
Preheat oven to 350 degrees F
Butter a 9 inch spring form pan and line the bottom of the pan with parchment paper. Set aside.
TO MAKE 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.
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
In a separate bowl whisk together the flour, baking powder, and salt. Set aside.
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.
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.
Tips & Variations
No special items needed.