Preheat your oven
to 350 degrees F (180 degrees C). Butter and flour a 9 inch (23 cm) spring form
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
Cream cheese filling: In
your electric mixer or food processor, beat the cream cheese until creamy and
smooth. Add the rest of the filling ingredients and beat just until smooth and
creamy. Do not over process. Set aside.
Cake batter: In a
separate bowl whisk together the flour, baking powder, and salt.
In the bowl of your electric mixer, with the
paddle attachment, (or with a hand mixer) beat the butter until smooth. Add the sugar and beat until light
and fluffy. Scrape down the sides of the bowl as needed. Add the egg and vanilla and beat until incorporated. Add
the flour mixture (in three additions), alternately with the milk (in two
additions), 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.
Scan for Demonstration Video
1/3 cup (40 grams) all purpose
1/3 cup (65 grams) granulated white
1/2 teaspoon ground cinnamon
1/4 cup (55 grams) cold unsalted
butter, cut into small pieces
Cream Cheese Filling:
1 - 8
ounce package (227 grams) full fat cream cheese, at room temperature
1/4 cup (50 grams) granulated white sugar
1 large egg,
at room temperature
1/2 teaspoon pure vanilla extract
1 tablespoon grated lemon zest (outer
(10 grams) all purpose flour
1 cup (130 grams) all purpose
1/8 teaspoon salt
1/4 cup (55 grams) unsalted
at room temperature
1/2 cup (100
grams) granulated white
1/2 teaspoon pure
1/3 cup (80 ml)
milk, at room
1 cup (240 ml) fresh blackberries
(can use raspberries or blueberries) or 1/2 cup (120 ml) fruit preserves