This was an amazing coffee cake adapted from America's Test Kitchen. I changed a few things in my recipe. But let me tell you the best coffee cake ever. All I heard at the dinner table was mmm..ohh..mmm! We ate half last night and then my husband and I fought over the rest this morning! The blackberries with the cream cheese defiantly rounded out the flavors. My husband even said not to ever change a thing on this recipe, the way I had done it. I will be posting more blackberry idea's in the next few weeks, as we have been picking away like crazy people and I love blackberries.
Preheat oven to 350 degree's.For the topping add sugar and lemon zest in a small bowl.
Throw in your almonds and mix well.
Then top with vanilla sprinkle over the top of the mixture and stir well to infuse the almonds and sugar. Set aside.
For the cake: Grease a 10 inch tube pan with butter. In a mixer fitted with paddle attachment add sugar, butter and lemon zest. Beat on medium speed until light and fluffy about 3 minutes, scrapping down sides about mid way.
Add eggs 1 at a time beating well until no longer visible. Scraped down sides of bowl between additions, until all eggs have been added.
Add vanilla and mix until incorporated.
Mix flour, baking soda, baking powder and salt into a medium size bowl.
Add 1/3 of the flour to the mixer. Mix until well incorporated about 10 seconds.
Add half of sour cream and mix again until well incorporated about 10 seconds. Repeat with remaining flour and sour cream, ending with last 1/3 of flour mixture.
Remove a heaping 1 1/4 cups of batter from bowl.
Scrape remaining batter into buttered tube pan. Add to bowl without cleaning cream cheese, remaining 5 tablespoons sugar, lemon juice and remaining 1 tablespoon vanilla extract. Mix well on medium until smooth.
Spoon cream cheese filling over the top of cake leaving a inch from the edge of the pan.
Top evenly with the blackberries.
Cover with 1 1/4 cups remaining cake batter.
Use a butter knife and swirl batter in a figure 8 motion avoiding the edge and bottom of pan. Tap pan 4 times to dislodge any air bubbles.
Top with topping and press down to help ad hear to the cake.
Ready for the oven. Bake about 45-50 minutes. Cake is done when a knife or tooth pick inserted into the cake comes out clean. Be careful filling will stick to the knife or tooth pick so please take note, if the cake is not sticky it is done. Mine took 50 minutes
Allow to cool in the pan for about an hour on a cooling rack. After an hour invert on a plate and gently remove from pan. Gently invert again pack onto wire cooking rack. Cool until room temperature about 2 hours.
Enjoy! When storing cover and refrigerate. Let me tell you it was as delicious cold for breakfast as when it was room temperature.
Blackberry Cream Cheese Coffee Cake
Blackberry Cream Cheese Coffee CakePrep time: PT25M
Cook time: PT50M
Total time: PT1H15M
Yield: 12 Servings
Vanilla Lemon Sugar Topping:
- 1/4 cup Sugar
- 1 teaspoon Finely Grated Lemon Zest
- 1/2 cup Sliced Almonds
- 1 teaspoon Pure Vanilla Extract
- 1/2 cup + 2 tablespoons Butter, Softened Plus More For Greasing
- 1 cup + 2 tablespoons Sugar
- 2 teaspoons Lemon Zest
- 4 whole Eggs
- 1 tablespoon Pure Vanilla Extract
- 2 1/4 cup Flour, Sifted
- 1 1/8 teaspoon Baking Soda
- 1 1/8 teaspoon Baking Powder
- 1 teaspoon Sea Salt
- 1 1/4 cup Sour Cream Or Greek Yogurt
Blackberry Cream Cheese Filling:
- 8 ounces Neufchatel Cream Cheese or Regular
- 1 teaspoon Real Vanilla Extract
- 4 teaspoons Fresh Juice from Lemon
- 1 cup Blackberries, Washed Well (Fresh or Frozen)
- Preheat oven to 350 degrees and make sure oven rack is in middle position. Grease 10 inch tube pan with butter.
- For Topping: Combine sugar, zest and almonds. Mix well. Drizzle vanilla over the top and mix until well incorporated.
- For Cake: Place butter, sugar and lemon zest into a mixer fitted with a paddle attachment.
- Mix on medium until light and fluffy about 3 minutes. Scraping down the sides and bottom of the bowl with a rubber spatula about mid way through mixing.
- Add eggs 1 at a time beating well until no longer visible.
- Scrape down sides and bottom of bowl between egg additions. Add vanilla and mix until incorporated.
- In a bowl mix flour, baking soda, baking powder and salt.
- Add 1/3 flour mixture and mix until full incorporated, scraping down sides of bowl as needed. Then add 1/2 of sour cream, mix until fully incorporated, scraping down sides of bowl as needed. Repeat ending with flour.
- Remove 1 1/4 cups of cake batter and set aside.
- Fill tube pan with remaining cake batter and scrape down sides of bowl.
- For Blackberry Cream Cheese Filling: In mixing bowl with paddle attachment add cream cheese, vanilla and lemon juice. Mix on medium speed until smooth.
- Take filling and evenly spoon filling over cake batter. Keep filling 1 inch away from the edge of the pan. Smooth top of filling.
- Sprinkle blackberries evenly over the top.
- Cover with remaining 1 1/4 cups cake batter and smooth top.
- With butter knife gently swirl cake batter in a figure 8 motion, being careful not to touch the bottom or the sides of the pan.
- Firmly tap pan on the counter 4 times to dislodge air bubbles.
- Sprinkle with topping mixture and press into cake to adhere.
- Bake cake 45 to 50 minutes until top is golden and cake is firm. Knife or tooth pick will come out clean when inserted into cake ( be careful not to insert into filling).
- Cool cake in pan on cooling rack for 1 hour.
- Gently invert cake onto a plate. Remove from pan, place wire rack on top of cake and invert topping side up.
- Cool to room temperature.
- When storing store cake covered in the refrigerator.