Coffee Cake batter
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs (room temperature)
2 teaspoons vanilla extract
1 Tablespoon lemon zest
2 Lemons juiced, divided between
coffee cake, cream cheese layer, and icing
<3/4 cup buttermilk or sour cream
1 cup raspberries, blueberries, or
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs (room temperature)
2 teaspoons vanilla extract
1 Tablespoon lemon zest
2 Lemons juiced, divided between
coffee cake, cream cheese layer, and icing
<3/4 cup buttermilk or sour cream
1 cup raspberries, blueberries, or
strawberries (cubed), fresh or frozen
Cream Cheese Layer
1 large egg at room temp
Cream Cheese Layer
1 large egg at room temp
8 ounces cream cheese (softened)
1/4 cup powdered sugar
1 teaspoon vanilla
1 cup raspberries, blueberries, or
1 cup powdered sugar
Preheat oven to 350 degrees. Spray a 9-inch springform pan with non-stick cooking spray.
Prepare coffee cake batter. In a small bowl, whisk together flour, baking powder and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy, about 5 minutes. Add eggs one a time, scraping down the butter and eggs as need be; add vanilla. Mix in lemon zest. In a liquid measuring cup juice lemons with a strainer to catch the seeds. Using a 1 cup liquid measuring cup add 3 Tablespoons of lemon juice and enough buttermilk (or sour cream) to make it 1 cup. Add buttermilk mixture to batter and combine. Add flour mixture and mix until just combined. Stir in 1 cup of berries.
Prepare Cream Cheese layer. In a stand mixer with the whisk attached add egg add cream cheese; mix until combined. While the mixer is on low, add powdered sugar to cream cheese mixture slowly until fluffy about 2 minutes or so. Add vanilla extract and mix until combined. Add 1 Tablespoon Lemon Juice and 1 cup berries.
Spread 1/2 the batter evenly into prepared pan. Add cream cheese layer. Top with the remaining batter.
Bake at 350 degrees for 55 to 60 minutes or until a toothpick inserted into the center comes out clean.
Cool 10 minutes, then run a knife around the edge and remove ring.
While cooling make icing by whisking together powdered sugar and remaining lemon juice to create a thin glaze. Drizzle icing on cake that has cooled for 10 minutes.
Note: Try the recipe with one, two, or all three berries.
1/4 cup powdered sugar
1 teaspoon vanilla
1 cup raspberries, blueberries, or
strawberries (cubed), fresh or frozen
Crumb Topping
Icing1/2 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon cinnamon
3 Tablespoons cold butter, cut into chunks
1/2 teaspoon cinnamon
3 Tablespoons cold butter, cut into chunks
1 cup powdered sugar
Preheat oven to 350 degrees. Spray a 9-inch springform pan with non-stick cooking spray.
Prepare coffee cake batter. In a small bowl, whisk together flour, baking powder and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy, about 5 minutes. Add eggs one a time, scraping down the butter and eggs as need be; add vanilla. Mix in lemon zest. In a liquid measuring cup juice lemons with a strainer to catch the seeds. Using a 1 cup liquid measuring cup add 3 Tablespoons of lemon juice and enough buttermilk (or sour cream) to make it 1 cup. Add buttermilk mixture to batter and combine. Add flour mixture and mix until just combined. Stir in 1 cup of berries.
Prepare Cream Cheese layer. In a stand mixer with the whisk attached add egg add cream cheese; mix until combined. While the mixer is on low, add powdered sugar to cream cheese mixture slowly until fluffy about 2 minutes or so. Add vanilla extract and mix until combined. Add 1 Tablespoon Lemon Juice and 1 cup berries.
Spread 1/2 the batter evenly into prepared pan. Add cream cheese layer. Top with the remaining batter.
Prepare crumb topping. In a food processor mix together sugar, flour, and cinnamon. Add butter pulse until mixture forms a coarse, pea-like consistency. Sprinkle on top of batter.
Bake at 350 degrees for 55 to 60 minutes or until a toothpick inserted into the center comes out clean.
Cool 10 minutes, then run a knife around the edge and remove ring.
While cooling make icing by whisking together powdered sugar and remaining lemon juice to create a thin glaze. Drizzle icing on cake that has cooled for 10 minutes.
Note: Try the recipe with one, two, or all three berries.
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