Berry Cream Cheese Coffeecake
Ingredients
Berry Cream Cheese Coffee Cake
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¼ cup of Challenge Butter, softened
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2/3 cup of sugar
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1 egg
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1 teaspoon of vanilla
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1 tablespoon of lemon zest
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½ cup of buttermilk
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1 cup, plus 2 tablespoons of flour, divided
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½ teaspoon of baking powder
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½ teaspoon of salt
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4 ounces of Challenge Cream Cheese, placed into freezer for 30 minutes
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2/3 cup of fresh blueberries
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2/3 cup of fresh raspberries
Buttery Crumb Topping
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4 tablespoons of flour
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4 tablespoons of brown sugar
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6 tablespoons of Challenge Butter
Directions
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Preheat oven to 375. Grease and flour or coat a 9 inch spring form pan with a baking cooking spray.
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Combine butter, sugar, egg, vanilla and lemon zest with a mixer until smooth and creamy. Mix in buttermilk.
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Combine 1 cup of flour with baking powder and salt. Slowly add to wet ingredients, mix until well combined.
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Remove cream cheese from freezer. Cut into ¼ inch cubes. Place cubes of cream cheese and berries into a medium bowl. Toss with the remaining 2 tablespoons of flour to coat. Gently fold berries and cream cheese into cake batter. Pour batter into prepared cake pan carefully spreading with a rubber spatula.
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To create the topping, combine flour, brown sugar and butter using a fork or a pastry blender, combining until crumbly. Sprinkle on top of cake.
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Bake for 35-40 minutes or until an inserted toothpick comes out clean. Best served cold or at room temperature.
Creates 12 slices
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