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
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 SWIRL CHEESECAKE
A swirl of fresh blackberries makes a big impact on this eye-catching addition to a party table.
Provided by Food Network Kitchen
Categories dessert
Time 13h
Yield 12 servings
Number Of Ingredients 11
Steps:
- For the crust: Position a rack in the middle of the oven and preheat to 325 degrees F.
- Add the cookies and sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
- Press the crumb mixture firmly into the bottom of a 10-inch springform pan. Bake until set, 15 to 18 minutes; let cool completely on a rack, 30 minutes.
- Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
- For the filling: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will turn into a souffle!). Set aside.
- Puree half the blackberries in a blender until completely smooth. Transfer to a small bowl and ladle in 1/4 cup of the cheesecake mixture. Stir to combine. Pour the remaining plain cheesecake batter into the crust.
- Use an ice cream scoop or large spoon to drop scoopfuls of the blackberry batter on top of the plain batter. Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom, to marble the colors for a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the sides of the springform pan.
- Bake until the outside of the cheesecake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake inside for 1 hour.
- Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge of the pan and let the cheesecake cool to room temperature, about 2 hours. Cover and refrigerate at least 8 hours and up to 12 hours.
- Run a knife around the edge of the pan one more time, then open the pan clasp to release the sides. Transfer the cheesecake to a serving platter or cake stand. Smooth the edges of the cheesecake with a knife. Slice and serve with whipped cream and the remaining blackberries.
FRESH BERRY COFFEECAKE
You can use either fresh raspberries or fresh blackberries for this tender and delicious coffee cake. I prefer to toast my pecans in the oven for 3 to 5 minutes to really bring out their flavor.
Provided by MECHELLE
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 10 inch Bundt cake pan with non-stick cooking spray.
- Stir together raspberries and brown sugar; set aside. In a separate bowl, mix together flour sugar, baking powder, baking soda and salt; set aside.
- In a third bowl, cream together sour cream, butter and 2 teaspoons vanilla. Beat in eggs one at a time. Stir in flour mixture just until moist.
- Sprinkle 1/2 cup of berries and 1 cup pecans in pan, pour in half of the batter. Pour on the remaining berries and remaining cup of pecans. Spread the remaining batter over the berries.
- Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into center of the cake comes out clean. While cake bakes, mix the frosting. In a small bowl, stir together 2 teaspoons milk, 1/2 teaspoon vanilla and 1/2 cup confectioners' sugar. Remove cake from pan and let cool 20 minutes before frosting.
Nutrition Facts : Calories 389.2 calories, Carbohydrate 44.6 g, Cholesterol 49.6 mg, Fat 22.1 g, Fiber 3.7 g, Protein 5.7 g, SaturatedFat 6.3 g, Sodium 182.4 mg, Sugar 24.5 g
BLACKBERRY CREAM CHEESE DESSERT
This delightful recipe was given to me by a dear friend. She has a huge blackberry patch, so is always looking for blackberry recipes. This one is served cold, so is especially nice on a warm lazy July evening.
Provided by BakinBaby
Categories Cheesecake
Time 40m
Yield 1 pan, 12 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter and mix with flour and press into a 9x13 pan.
- Bake at 350 degrees for 20 minutes, then cool.
- Mix cream cheese,powdered sugar & milk together and pour over crust.
- Mix sugar,water,blackberries & cornstarch in a saucepan, bring to a boil and cook 3 minutes(or until beginning to set up) then set aside to cool.
- Pour cooled blackberry topping over cream cheese layer, top with whipped topping, refrigerate a few hours.
Nutrition Facts : Calories 525.3, Fat 29.1, SaturatedFat 17.7, Cholesterol 85, Sodium 239.3, Carbohydrate 64.1, Fiber 3, Sugar 44.3, Protein 4.7
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
BLUEBERRY CREAM CHEESE COFFEE CAKE
A truly divine coffee cake recipe - dense, moist, just plain delicious. NOTE: 2 1/2 cups flour minus 2 cups for the coffee cake minus 1/4 cup for tossing with the blueberries leaves 1/4 cup for the topping. :)
Provided by Pinay0618
Categories Breads
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cream together 1 1/4 cups sugar and 1/2 cup butter until light and fluffy; add eggs, one at a time, mixing well after each addition.
- Combine 2 cups flour, baking powder and salt.
- Add to creamed mixture alternately with milk and water.
- Toss blueberries in 1/4 cup flour; fold into batter with cream cheese and 1 tsp lemon rind.
- Pour into greased and floured 13 x 9 inch baking pan.
- Combine remaining sugar, flour and rind; cut in remaining butter until mixture resembles coarse crumbs.
- Sprinkle over batter.
- Bake in preheated 375 degree oven for 1 hour.
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