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Blackberry Cream Cheese Coffee Cake Recipe

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Coffee cakes do not seem to garner the attention they once had probably because they are seen as old-fashioned. A shame as they are one of the more flavorful types of cakes. Take this recipe, for example, which consists of four delicious layers. It starts with a butter cake batter, that it covered with a cream cheese filling, on which is scattered fresh blackberries, and then the whole cake is smothered with a buttery flavored streusel. 

One characteristic of coffee cakes is their tendency to be very rich, as they are often full of sour cream. Although delicious I wanted a lighter textured cake, more like a butter cake, so I replaced the sour cream with milk. After preparing the batter you need to spread it, not only on the bottom of pan, but also up the sides to hold in the filling. While I have scattered fresh blackberries over the filling you could just as easily use raspberries or even blueberries. Another option when berries are out of season is to spread your favorite jam or preserves (about 1/2 cup) over the filling. In fact, I have noticed that using raspberry preserves in this cake, instead of fresh berries, is very popular in recipe books, especially those from Bed & Breakfast places. Lastly, no coffee cake is complete without a streusel topping and this one is flavored with cinnamon and also contains butter which makes it slightly softer than some streusels. You can serve this cake warm from the oven or at room temperature.  Just be sure to cover any leftovers and store them in the fridge. 

 

Preheat oven to 350 degrees F (177 degrees C). Butter a 9 inch (23 cm) 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 the bowl of your electric mixer, with the paddle attachment, 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.

Makes 8 - 10 servings.

Sources:

Hadda, Ceri. Coffee Cakes. Simon & Schuster. New York: 1992.

Junior League of Portland, Oregon. Portland's Palate. Portland, Oregon: 1992.

 

Streusel Topping:

1/3 cup (45 grams) all purpose flour

1/3 cup (65 grams) granulated white sugar

1/2 teaspoon ground cinnamon

1/4 cup (56 grams) cold unsalted butter, cut into pieces

Cream Cheese Filling:

8 ounce package (227 grams) cream cheese, at room temperature

1/4 cup (50 grams) granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

1 tablespoon grated lemon zest (peel)

1 tablespoon all purpose flour

Cake Batter:

1 cup (140 grams) all purpose flour

1 teaspoon baking powder

1/8 teaspoon salt

1/4 cup (56 grams) (4 tablespoons) unsalted butter, room temperature

1/2 cup (100 grams) granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

1/3 cup (80 ml) milk

1 cup fresh blackberries, raspberries or blueberries or 1/2 cup raspberry preserves

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