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Wednesday, July 18, 2012

Blackberry Cream Cheese Coffeecake

You had me at cream cheese.
I had a bunch of blackberries that were nice and ripe and ready to fulfill a life accomplishment... and I couldn't eat all of them in one sitting without a tummy ache, so I searched the internet for inspiration and decided upon a coffeecake. I found a recipe that looked yummy, but you all know I don't follow direction well. I tweaked a few things, reflected in the recipe below.  But enough chitchat, let's get to what you really want here...

Blackberry Cream Cheese Coffeecake
(recipe adapted from Joy of Baking)
Streusel Topping:
1/3 cup all purpose flour
1/3 cup granulated white sugar
1/2 teaspoon ground cinnamon
1/4 cup cold unsalted butter, cut into pieces

Cream Cheese Filling:
8 ounces cream cheese, at room temperature
1/4 cup granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 tablespoon orange zest (or 1/4 tsp. orange extract)
1 tablespoon all purpose flour

Cake Batter:
1 cup all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup unsalted butter room temperature
1/2 cup granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/3 cup 2% milk
1 1/2 cups fresh blackberries

 Preheat oven to 350 degrees. Butter a 9 inch spring form pan..
Streusel topping: Mix together the flour, sugar, and ground cinnamon. Cut in the butter with a pastry blender or fork (or your fingers, I don't care) until it's crumbly.
Cream cheese filling: With an electric mixer, beat the cream cheese until creamy and smooth. Add the sugar, egg, vanilla, orange, and flour, beat until smooth and creamy. Try not to eat it by the spoonful and set it aside so there will be some for the cake.
Cake batter: In the bowl of  electric mixer with the paddle attachment, beat the butter until smooth and creamy. Add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated.  Throw the flour, baking powder, and salt into your sifter, and sift in about half, alternating with the milk, then the rest of flour, and beat only until combined. Mix in 1/2 cup of berries, stirring untill incorporated and just starting to break up. Spread the batter onto the bottom of the prepared pan. Next, spread the cream cheese filling over the cake batter. Scatter the rest of the fresh berries over the filling and top with the streusel. 
Bake for about 60 minutes or until the streusel is golden brown and a toothpick inserted in the center of the cake comes out clean. Your house is going to smell amazing. Remove from oven and place on a wire rack to cool slightly. 
Serve warm or at room temperature, store leftovers in the fridge (if you have any...)

I know there are several steps and several dishes involved, but if you have the time, it's worth the effort. Mmmmm... yummy.
*You could easily use the same recipe for blueberries, or raspberries... or if fresh berries aren't available, you could use preserves.
*This would be great for a brunch, or coffee/tea with friends... or I ate it alone in the kitchen as a late night snack-- don't judge. It's yummy.

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