Blackberry Cream Cheese Coffee Cake
From grizzlybear 16 years ago
- 55 minutes to make
- Serves 8
this is a delightfull coffee cake that really goes well with coffee as well as a hot cup of tea.....enjoy
Ingredients
- Cake: shopping list
- 2-1/4 cups flour shopping list
- 3/4 cup butter shopping list
- 1/3 teaspoon baking soda shopping list
- 3/4 cups sour cream shopping list
- 1 egg shopping list
- 3/4 cup sugar shopping list
- 1/2 teaspoon baking powder shopping list
- 1/4 teaspoon salt shopping list
- 1 teaspoon almond extract shopping list
- Filling: shopping list
- 8 ounces cream cheese, softened shopping list
- 1/4 cup sugar shopping list
- 3/4 cup blackberry preserves (can substitute cherry preserves) shopping list
- 1 egg shopping list
- 1/2 cup sliced almonds shopping list
How to make it
- Preheat oven to 350 degrees. Grease and flour 9- or 10-inch springform pan.
- Cake: Lightly spoon flour into measuring cup; level off. In a large bowl, combine flour and sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of crumb mixture. To remaining crumb mixture, add the rest of the cake ingredients; blend well. Spread batter over bottom and 2 inches up side of pan.
- Filling: In a small bowl, combine cream cheese, sugar, and egg; blend well. Pour over cake batter. Spoon preserves carefully and evenly over cream cheese mixture. In another small bowl, combine reserved crumbs and sliced almonds. Sprinkle over preserves.
- Bake at 350 degrees for 45 to 55 minutes or until cream cheese filling is set and crust is golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool.
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