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Blackberry Cream Cheese Coffee Cake
Prep Time
20
minutes
Cook Time
1
hour
Total Time
1
hour
20
minutes
Servings
8
Calories
389
kcal
Author
Creative Culinary
Ingredients
For the Streusel Topping:
⅓
cup
all purpose flour
⅓
cup
granulated white sugar
1
teaspoon
ground cinnamon
¼
cup
cold unsalted butter
cut into pieces
For the Cream Cheese Filling:
8
ounce
package cream cheese
at room temperature
¼
cup
granulated white sugar
1
large egg
1
teaspoon
pure vanilla extract
1
tablespoon
grated lemon zest
1
tablespoon
all purpose flour
For the Cake Batter:
1
cup
all purpose flour
1
teaspoon
baking powder
⅛
teaspoon
salt
¼
cup
4 tablespoons unsalted butter, room temperature
½
cup
granulated white sugar
1
large egg
1
teaspoon
pure vanilla extract
⅓
cup
milk
1
cup
fresh blackberries
raspberries or blueberries or 1/2 cup raspberry preserves
Instructions
Preheat oven to 350 degrees F. Butter a 9 inch spring form pan and line the bottom of the pan with parchment paper.
To Make the 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.
To Make the Cream cheese filling:
In your electric mixer or food processor, beat the cream cheese until creamy and smooth.
Add the remainder of the filling ingredients and beat until smooth and creamy.
To Make the Cake Batter:
In a medium bowl whisk together the flour, baking powder, and salt.
Beat the butter in an electric mixer 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 in 3 portions and beat only until combined.
Spread the batter onto the bottom of the prepared pan.
Evenly pour the cream cheese filling over the cake batter and lightly spread evening over top of the batter.
Scatter the fresh berries over the cream cheese filling and top it all 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 the cake from oven and place on a wire rack to cool slightly. Run a knife around the outer edge of the pan and remove the sides.
Serve warm or at room temperature.
Notes
Serve warm or at room temperature; refrigerate leftovers.
Nutrition
Calories:
389
kcal
|
Carbohydrates:
37
g
|
Protein:
8
g
|
Fat:
23
g