Blackberry Cream Cheese Coffee Cake and an iCoffee Coffeemaker Giveaway
Blackberry Cream Cheese Coffee Cake and an iCoffee Coffeemaker Giveaway might be just the morn meal you are searching for. One serving contains 224 calories, 3g of protein, and 16g of fat. This recipe serves 8 and costs 69 cents per serving. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. 283 people have tried and liked this recipe. It is brought to you by Creative Culinary. Head to the store and pick up lemon zest, salt, cream cheese, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 14%, this dish is rather bad. Try Blackberry Cream Cheese Coffee Cake and Mini Cakes, Cream Cheese Coffee Cake with Cinnamon Streusel and Keurig Giveaway, and Blackberry Cream Cheese Coffee Cake and Mini Cakes - Amanda's Cookin for similar recipes.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 60 minutes
Ingredients:
1 tablespoon all purpose flour
1 teaspoon baking powder
1 cup fresh blackberries, raspberries or blueberries or 1/2 cup raspberry preserves
8 ounce package cream cheese, at room temperature
1 large egg
1/2 cup granulated white sugar
1 teaspoon ground cinnamon
1 tablespoon grated lemon zest
1/3 cup milk
1/8 teaspoon salt
1/4 cup cold unsalted butter, cut into pieces
1 teaspoon pure vanilla extract
Equipment:
baking paper
bowl
oven
frying pan
hand mixer
food processor
blender
whisk
toothpicks
wire rack
knife
Cooking instruction summary:
Preheat oven to 350 degrees F. Butter a 9 inch spring form pan and line the bottom of the pan with parchment paper.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.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.In a medium bowl whisk together the flour, baking powder, and salt.Beat the butter until 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.
Step by step:
1. Preheat oven to 350 degrees F. Butter a 9 inch spring form pan and line the bottom of the pan with parchment paper.In a large bowl, mix together the flour, sugar, and ground cinnamon.
2. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside.In your electric mixer or food processor, beat the cream cheese until creamy and smooth.
3. Add the remainder of the filling ingredients and beat until smooth and creamy.In a medium bowl whisk together the flour, baking powder, and salt.Beat the butter until in an electric mixer until smooth and creamy.
4. Add the sugar and beat until light and fluffy.
5. Add the egg and vanilla and beat until incorporated.
6. Add the flour mixture alternately with the milk in 3 portions and beat only until combined.
7. 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.
8. 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.
9. 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.
10. Serve warm or at room temperature.
Nutrition Information:
covered percent of daily need
