Sister Schuberts Berry Cream Cheese Coffee Cake Food

SKINNY BERRY-CHEESECAKE COFFEE CAKE

Steps:

• Preheat oven to 375° F. Lightly coat a 9-inch round baking pan with nonstick cooking spray; set aside. In a medium bowl, stir together flour, baking powder, lemon peel, baking soda, and salt.
• In a medium bowl, beat 3/4 cup of the granulated sugar and the butter with an electric mixer on medium to high speed until combined. Add the 1/4 cup egg product and the vanilla. Beat on low to medium speed for 1 minute. Alternately add flour mixture and buttermilk to egg mixture, beating just until combined after each addition. Pour batter into prepared pan.
• In a small bowl, beat cream cheese and the remaining 1/4 cup granulated sugar on medium to high speed until combined. Add the 2 tablespoons egg product; beat until combined. Sprinkle raspberries over the batter in pan. Spoon cream cheese mixture over raspberries, allowing some of the berries to show.
• Bake about 35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes. Sprinkle with powdered sugar. Serve warm. If desired, garnish each serving with additional raspberries.

SISTER SCHUBERT'S® BERRY CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 325 degrees F. Lightly mist bottom and sides of a 9-inch spring form pan with cooking spray.
• Remove rolls from pan, keeping all intact. Thaw for 7 minutes at room temperature. Using a serrated knife, slice a 1/3 inch horizontal layer from bottom. Transfer this to a mixing bowl and crumble with hands.
• Slice remaining layer into twelve even wedges. Set ten wedges aside for top of cake. Crumble two remaining wedges and add to bowl of crumbs; add butter and blend. Press crumb mixture into bottom of prepared pan in an even layer.
• In a bowl, beat together cream cheese and sugar with a hand mixer until smooth. Add cornstarch and mix to incorporate. Add egg and vanilla and mix until just blended. Spread half of cream cheese mixture over crust into an even layer. Place spoonfuls of fruit filling over cream cheese layer. Gently press ten wedges into fruit and cream layer, leaving space into between each wedge. Pour remaining cream cheese mixture over wedges and spread evenly.
• Bake 30 minutes (cover with aluminum foil if cake begins to brown). Cool 10 minutes. Release cake from pan and cool 20 to 30 minutes. Garnish with berries, slice and serve.

BERRY CREAM CHEESE CAKE

Steps:

• Position a rack in the center of your oven and preheat the oven to 350.F. Butter or coat an 8-inch square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.
• In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the sour cream, butter, vanilla, and salt. Whisk until smooth and emulsified.
• Add the flour, baking powder, and baking soda to the bowl. Whisk until well-combined and smooth.
• Use your fingers to break up the cream cheese into teaspoon-size pieces and scatter them over the top of the batter. Fold in the cream cheese and ½ cup (80g) of the berries.
• Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula. Scatter the remaining berries over the top and sprinkle with the turbinado sugar.
• Bake the cake until puffed and golden, and a tester inserted into the center comes out clean, 30 to 45 minutes. Set the cake on a rack to cool for about 15 minutes. Then use the parchment paper to lift the cake out of the pan and set it on the rack to cool completely. Serve warm or at room temperature. (Store the cake, wrapped tightly, in the fridge, for up to three days.)
• Flavor Variations
• Cranberry cream cheese cake: Substitute 1 cup (100g) fresh or frozen whole cranberries for the mixed berries. Fold half into the batter and sprinkle half on top.
• Apricot and berry cream cheese cake: Substitute a combination of 1 cup sliced apricots (170g) and 1/2 cup (80g) berries for the mixed berries. Make sure to save a few slices of apricots for the top.
• Use Another Pan
• Loaf: Fold 1 1/4 cups (200g) berries into the batter and sprinkle 1/4 cup (40g) over the top. Bake the cake in a 9 x 5 x 3-inch loaf pan until puffed and golden, and a skewer inserted into the center comes out clean, 50 to 60 minutes.
• Round: Bake in a 9-inch round pan until puffed and golden, and a tester inserted into the center comes out clean, 35 to 45 minutes.

RASPBERRY CREAM CHEESE COFFEE CAKE

Steps:

• In a large bowl, combine flour and sugar; cut in the butter until mixture resembles coarse crumbs; reserve 1 cup crumb mixture. , To remaining crumb mixture, add baking powder, soda, salt, sour cream, egg and almond extract; blend well. Spread batter over bottom and 2 in. up side of greased and floured 9-in. springform pan. (Batter should be 1/4 in thick on sides.) , In small bowl, beat the cream cheese, 1/4 cup sugar and egg until smooth. Pour over batter in pan. Carefully spoon jam evenly over cheese filling. , In a small bowl, combine reserved crumb mixture and almonds; sprinkle over top. Bake at 350° for 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool. Cover and refrigerate leftovers.

BERRY CREAM CHEESE COFFEE CAKE

Steps:

• Heat oven to 350 degrees.
• Grease and flour bottom and sides of 9 or 10 inch springform pan.
• Combine flour and 3/4 cup sugar.
• Add the butter to the sugar-flour mixture and cut with pastry blender or fork until it resembles coarse crumbs.
• Reserve 1 cup of crumb mixture.
• To remaining mixture, add baking powder, soda, salt, sour cream, one egg and almond extract; blend well.
• Spread batter over bottom and up sides of pan 2 inches (batter should be 1/4 inch thick on sides).
• Combine cream cheese, 1/4 cup sugar and 1 egg; blend well.
• Pour over batter in pan.
• Carefully spread preserves over all.
• Combine reserved crumbs and sliced almonds.
• Sprinkle over top.
• Bake 55 minutes or until filling is set.
• Cool 15 minutes.
• Remove sides of pan.
• Serve warm or cool.
• Refrigerate leftovers.

BERRY CREAM COFFEE CAKE

Steps:

• In a bowl, cut cream cheese and butter into biscuit mix until crumbly. Stir in milk just until moistened. Turn onto a floured surface; knead 8-10 times or until dough is smooth. On waxed paper, roll dough into a 12x8-in. rectangle. Turn onto a greased 15x10x1-in. baking pan. Remove waxed paper. , Spread preserves down center third of rectangle. On each long side, cut 1-in.-wide strips about 2-1/2 in into center. Starting at one end, fold alternating strips at an angle across preserves; seal end. Bake at 425° for 12-15 minutes. Combine glaze ingredients; and drizzle over warm coffee cake. Cool on a wire rack.

VERY BERRY COFFEE CAKE

Steps:

• Spread solid shortening on bottom and sides of a 9-inch square pan.
• Position oven rack in center of oven and preheat to 350 degrees.
• Sift together flour, baking powder and salt.
• Set aside.
• Cream butter and sugar with electric mixer.
• Add eggs one at a time and beat until fluffy.
• Add vanilla and sour cream and mix well.
• Alternately, add flour mixture and milk to batter, beginning and ending with flour.
• Spread half the batter into the prepared pan and smooth the top.
• Spread berries (well drained) on top of batter.
• Cover berries with remaining batter and spread the top evenly with a spatula (some berries will show through).
• For Crumb Topping: Combine all ingredients and pinch them with fingertips to make crumbs.
• Spread on top of cake and bake for 30 to 35 minutes (metal pan) or longer if glass pan- or until a toothpick comes out clean and cake is golden brown.
• Cool cake completely (in pan) on wire rack.
• Refrigerate overnight and cut into squares.
• Serve at room temperature.