I believe I have certainly constructed a breakfast cake that will please both sweet and savory palates. You will notice this cake to be a pleasant merge between a coffee cake and a cheese danish. It is not overly sweet, but conveys the promise of a dainty and pleasing surprise. This makes a large pan of cake, so once it had slightly cooled I was able to deliver a few treats to neighbors. Being able to spread my passion for cooking is one of my main motivations. Food is merely a necessity for living, but may be the bridge to prodigious peace among neighbors (and I speak of this in a worldly sense) if given the opportunity. Remember to share your treasures.
Berry Cream Cheese Coffee Cake
2 1/4 C flour
3/4 C sugar
3/4 C butter
1/2 t baking powder
1/2 t baking soda
1/4 t salt
3/4 C sour cream (I used regular)
1 egg
8 ounces softened cream cheese (I used light)
1/4 C sugar
1 egg
1/2 C homemade or store-bought raspberry jam (or any flavor jam you like)
Preheat the oven to 350 degrees. Mix flour, sugar, and butter with a pastry cutter or in a food processor to make a crumbly mixture. Reserve 1 cup of the crumbs for topping.
Combine remaining crumbs with baking powder, baking soda, salt, sour cream, and 1 egg. Mix until mostly smooth. Spread in the bottom of a lightly greased 9×13 baking pan.
Beat softened cream cheese, 1/4 cup sugar and 1 egg until smooth. Pour over the batter in the pan and spread in an even layer Spoon the jam over the cream cheese layer and swirl with a knife to make a marbled effect. Sprinkle reserved crumbs on top.
Bake for 45-55 minutes until a knife inserted comes out clean.
Until tomorrow...Peace.
No comments:
Post a Comment