Blackberry Cream Cheese Coffee Cake
A lovely and moist coffee cake. Wonderful for afternoon tea or coffee.
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INGREDIENTS
NutritionStreusel Topping
- 1⁄3
- 1⁄3cup sugar
- 1⁄2teaspoon ground cinnamon
- 1⁄4
Cream Cheese Filling
- 8
- 1⁄4cup sugar
- 1large egg
- 1⁄2teaspoon pure vanilla extract
- 1tablespoon lemon zest
- 1tablespoon all-purpose flour
Cake Batter
- 1
- 1teaspoon baking powder
- 1⁄8teaspoon salt
- 1⁄4
- 1⁄2cup sugar
- 1large egg
- 1⁄2teaspoon pure vanilla extract
- 1⁄3cup milk
- 1
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DIRECTIONS
- 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.
- For 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.
- For 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.
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