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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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