BLACKBERRY SOUR CREAM COFFEE CAKE
Provided by Food Network Kitchen
Time 2h50m
Yield 8
Number Of Ingredients 15
Steps:
- Combine the flour, brown sugar, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
- Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the blackberries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate, re-invert onto a rack to cool completely.
BLACKBERRY CREAM CHEESE COFFEE CAKE
Make and share this Blackberry Cream Cheese Coffee Cake recipe from Food.com.
Provided by Alia55
Categories Breads
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F
- Butter a 9 inch 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 another large bowl, 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.
Nutrition Facts : Calories 335.9, Fat 18.6, SaturatedFat 11.3, Cholesterol 92.8, Sodium 152.3, Carbohydrate 37.7, Fiber 1.4, Sugar 22.6, Protein 5.3
RASPBERRY CREAM CHEESE COFFEE CAKE
This coffee cake is a sure hit. I used to prepare it for special occasions only. But now I try to bake it whenever I know overnight company is coming. It's always appreciated at breakfast the following morning.
Provided by Taste of Home
Time 1h20m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine flour and sugar; cut in the butter until mixture resembles coarse crumbs; reserve 1 cup crumb mixture. , To remaining crumb mixture, add baking powder, soda, salt, sour cream, egg and almond extract; blend well. Spread batter over bottom and 2 in. up side of greased and floured 9-in. springform pan. (Batter should be 1/4 in thick on sides.) , In small bowl, beat the cream cheese, 1/4 cup sugar and egg until smooth. Pour over batter in pan. Carefully spoon jam evenly over cheese filling. , In a small bowl, combine reserved crumb mixture and almonds; sprinkle over top. Bake at 350° for 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool. Cover and refrigerate leftovers.
Nutrition Facts : Calories 320 calories, Fat 18g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 231mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
COFFEE SWIRL CAKE
Kick back and enjoy a cup of joe alongside a slice of moist, coffee-swirled coffee cake.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with shortening; lightly flour. In small bowl, mix coffee and hot water; cool 10 minutes.
- In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat butter, sugar and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Beat in flour mixture, milk and sour cream on low speed until blended.
- Remove 1 cup of the batter; stir into cooled coffee. Pour remaining batter into pan. Drop coffee batter by about 12 tablespoonfuls onto batter in pan. Cut through batters with knife for marbled design.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan on wire rack; remove from pan to wire rack. Cool at least 1 hour 30 minutes. Serve warm or cool.
Nutrition Facts : Calories 270, Carbohydrate 36 g, Cholesterol 80 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 24 g, TransFat 1/2 g
CREAM CHEESE SWIRL COFFEE CAKE
Moist, light, and crunchy all at the same time, this cake makes a great breakfast and snack at any time of the day. Simple and easy to make, most of its ingredients are probably already in your kitchen. Found in the Great American Favorite Brand Name Cookbook.
Provided by caffeine junkie
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a 10" tube pan.
- In a small bowl, mix chopped nuts, 2 T. sugar, and cinnamon; set aside.
- In another small bowl, combine cream cheese, powdered sugar, and lemon juice and mix until smooth. Set aside.
- Sift flour, baking powder, baking soda, and salt into a medium bowl.
- In a large bowl, mix butter and 1 cup sugar until smooth.
- Add eggs and vanilla; mix well.
- Add sour cream alternately with flour mixture; mix well.
- Pour half of the butter into prepared pan. Spoon cream cheese mixture on batter to within 1/2" of pan edge. Carefully pour remaining batter over cream cheese mixture. Sprinkle with nut topping.
- Bake for 40-45 minutes.
Nutrition Facts : Calories 286.5, Fat 19.7, SaturatedFat 11.2, Cholesterol 97.6, Sodium 327.7, Carbohydrate 21.8, Fiber 0.9, Sugar 3.9, Protein 6
BLACKBERRY COFFEE CAKE
When I make this coffee cake, I have to start with twice as many blackberries as called for because I end up eating them as I go along. I love blackberries! :)
Provided by PalatablePastime
Categories Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Mix together flour, baking powder and the 1 cup of sugar.
- Add the beaten egg, milk, melted butter and vanilla; mix until smooth.
- Mix together the 1/2 cup sugar and the blackberries, stirring to coat the berries evenly; set aside.
- Pour cake mixture into a well-greased 9" round cake pan.
- Top cake batter with sugared berries; swirl around gently with a spoon, leaving some on top.
- Bake at 350° for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean (if it hits a berry, try somewhere else).
- Cool in pan on a wire rack.
Nutrition Facts : Calories 302, Fat 6.1, SaturatedFat 3.5, Cholesterol 37.9, Sodium 149.9, Carbohydrate 58.5, Fiber 1.6, Sugar 38.5, Protein 4.2
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