Tuesday, February 7, 2012

Fruity Cream Cheese Coffee Cake- New Favorite!

I was looking on pinterest for something to make a few nights ago, as usual. My guinea pig (aka: my mom), requested something fruity and cream cheese. I didn't have the time or patients for a cheesecake, so I just kept looking at 'pins' until one recipe caught my eye. It's a raspberry cream cheese crumble coffee cake. I am so glad I stumbled across this recipe. I changed it a little to make it my own, and it's one of my new favorites. It's pretty sweet so it works as breakfast or dessert. My mom took some to her bible study and it was gone when she came home, which always makes me feel good! So I really recommend making it soon. ps- it has a lot of ingredients and steps, but I promise it is super easy! Here's what you'll need
 Butter, sugar, eggs, brown sugar, flour, baking powder, salt, vanilla, cinnamon, sour cream, oil, milk, cream cheese, and of course you're favorite flavor jam. In a large mixing bowl, combine flour, sugar, salt, and baking powder.. no sifting necessary!
In a separate bowl, whisk together eggs, sour cream, melted butter, oil, milk, and vanilla until well combined. Pour into the dry mixture
Using a spatula or wooden spoon, fold the wet mixture into the dry mixture until just combined
 Scoop into a well greased 9x13 baking sheet
Once all of the batter is in the pan, spread out evenly. It doesn't have to be perfect, this is a pretty easy going recipe
Set that aside and start on the next layer. Combine softened cream cheese, egg yolk, sugar, and vanilla in a bowl
whisk together until there are no lumps. Spread over the coffee cake batter
Now scoop a jar of jam on top.. yes a whole jar. I didn't and I regretted it. I was debating between raspberry or blackberry, but we didn't have raspberry, so blackberry it was
Lastly, create you're crumble topping. In a bowl, throw together brown sugar, flour,  salt, and cinnamon
Mix it up, add in sliced butter
Use two knives or a pastry cutter to cut the butter in.. OR to make it fun, use your hand
Once you're mixture represents chunks, sprinkle over the jam
Once again, this seems like a lot.. but you gotta trust me, it was the best part because the cake alone is not very sweet and this topping helps it out a whole lot. Pop that in the oven
When it is finished baking, pull it out and cool completely! Store in the fridge up to 3 days because of the cream cheese. My favorite way to serve it was room temp with some extra fruity love all over it
Great for a ladies brunch, or just an everyday sweet/breakfast. Here's the recipe.. enjoy :)

Blackberry Cream Cheese Coffee Cake

¼ cup oil
½ stick unsalted butter, melted
2 TB sour cream
2 ¼ cups all-purpose flour
½ cup + 2 TB granulated white sugar
1 tsp baking powder
½ tsp salt
1 egg
½ cup + 2 TB milk or half & half
2 tsp vanilla extract
Stir together flour, sugar, baking powder and salt; set aside. In a separate, microwavable bowl, melt the butter. Add in all the remaining ingredients and whisk together until there are no lumps. Pour the wet mixture over the dry mixture. Fold these mixtures together by hand until just combined. Scoop batter into a greased 9x13 pan. Spread out evenly; set aside.

Cream cheese mixture:
8 ounces cream cheese, softened
1 egg yolk
3 TB sugar
1 tsp. vanilla extract
Whisk all ingredients together until smooth and well combined. Spread evenly over the uncooked cake batter; set aside.

Fruit layer:
1 jar of your favorite flavor jam (raspberry, blackberry, strawberry, blueberry, etc.)

Pour jam/jelly over the cream cheese mixture and carefully spread out, being careful not to mix the jam into the cream cheese mixture; set aside.

Crumb topping:
1 cup flour
1 cup packed brown sugar
¾ tsp salt
1 tsp cinnamon
1 stick unsalted butter, sliced in TB

In a mixing bowl, combine flour, brown sugar, salt, and cinnamon. Stir until combined. Add the cubed butter and cut it in with a pastry cutter or 2 knives.. or your hands. Whatever floats your boat. Once your mixture resembles course crumbles, sprinkle it over the jam layer, completely covering the cake. Pop in the oven at 350 degrees. Bake about 30-40 minutes, testing with a butter knife to check if it is done. It will be pretty buttery on top from the crumb topping, but that just makes it even better. Cool before serving. If desired or for decoration, serve with an extra scoop of jam on top and a glass of milk. Store left-over's in the fridge up to three days.

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