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.
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Blackberry Cream
Cheese Coffee
Cake
