Blackberry Cream Cheese Coffee Cake

10
Servings
30m
Prep Time
1h
Cook Time
1h 30m
Ready In


""

Original recipe yields 10 servings
OK
  • FOR STREUSEL TOPPING
  • FOR CREAM CHEESE FILLING
  • FOR CAKE BATTER

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 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 & Variations


No special items needed.

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