Triple Berry Cream Cheese Coffee Cake Food

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.

STREUSEL TOPPED TRIPLE BERRY COFFEE CAKE

Steps:

• In a large bowl, stir together flour, sugar, baking powder and cinnamon.
• In a small bowl, mix egg, melted butter, milk and vanilla.
• Stir liquids into dry ingredients just till blended.
• In a buttered 9-inch square pan, spread half of dough.
• Top with berry mixture and spoon remaining dough over berries.
• In a separate bowl combine brown sugar, flour, cinnamon and nuts.
• Stir in melted butter until mixture resembles moist crumbs.
• Sprinkle this over top of dough and press in lightly.
• Bake in a 375° oven 40 minutes or until topping is golden brown.

TRIPLE BERRY CREAM CHEESE COFFEE CAKE

Steps:

• Heat oven to 350F. Spray bottom and sides of an 8-inch springform pan.
• Make the filling: In a large bowl using an electric hand mixer, beat cream cheese and sugar on medium-high speed until smooth and creamy. Beat in egg until well combined. Set aside.
• Make the cake: In a separate large bowl, whisk flour, salt, baking powder and baking soda until well combined. In another large bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat butter and sugars on medium- high speed 2-3 minutes until light and fluffy. Stir in egg, then stir in sour cream and vanilla. Stir flour mixture gradually into butter mixture until batter is just combined.
• Spread two-thirds of batter into bottom of prepared pan. Pour and spread cream cheese filling over top. Sprinkle with berries. Top with dollops of remaining one-third batter; spread gently with a spatula as best as you can without crushing the berries (it's OK if the batter doesn't completely cover the berries and cream cheese).
• Make the streusel topping: In a small bowl, stir flour, brown sugar, cinnamon and butter until well combined and mixture looks like wet sand. Sprinkle evenly over top of cake.
• Bake 1 hour to 1 hour 10 minutes until top of cake is a deep golden brown and a toothpick inserted in the center comes out clean. Cool completely in pan on a cooling rack. Run a paring knife around edge of cake before gently loosening from pan.
• Store tightly covered in refrigerator for up to 3 days.

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.

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.

TRIPLE BERRY CREAM CHEESE SHORTCAKE

Steps:

• For the cream cheese swirl: Mix together the cream cheese, sugar and egg white in a small bowl until smooth.
• For the berries and cream: Gently toss the mixed berries with the sugar, lemon juice and orange zest in a large bowl. Let stand, gently stirring occasionally, until the sugar has dissolved and the mixture is juicy (some of the raspberries will break down), about 1 hour. Refrigerate until ready to serve.
• For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch square baking dish with nonstick cooking spray and line the bottom with parchment.
• Whisk together the flour, baking powder and salt in a medium bowl. In a large bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Beat in the vanilla and egg. Add the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour. Beat until the flour is just incorporated.
• Spoon the batter into the prepared baking dish and smooth with an offset spatula. Add big dollops of the cream cheese mixture all over the surface and use a small spoon to swirl it in slightly, then smooth the top again.
• Bake the cake until a wooden toothpick inserted into the center comes out clean, about 30 minutes. Cool the cake in the baking dish for 10 minutes, then remove and cool it completely, cream cheese-side-up.
• Cut the cake into squares and serve topped with the berries. Add a dollop of whipped cream. Garnish with the mint.

CREAM CHEESE AND RASPBERRY COFFEE CAKE

Steps:

• Grease a Bundt pan; set aside.
• In a large mixing bowl beat cream cheese and margarine or butter with an electric mixer on medium to high speed about 30 seconds or till combined.
• Add about half of the flour to the cream cheese mixture.
• Then add the sugar, eggs, milk, baking powder, baking soda, and vanilla.
• Beat on low speed till thoroughly combined, scraping the sides of the bowl.
• Beat on medium speed for 2 minutes.
• Then beat in remaining flour on low speed just till combined. Place about 1/3 of batter in prepared pan, spread to cover the bottom of pan completely.
• Add the jam and mix on low (or by hand) to remaining batter, until jam has been broken up and spread through out.
• You do not want it mixed completely into the batter but rather grape size bits spread through out it. Place in pan on top of first layer of batter.
• Bake in a 350°F oven about 45 minutes or until a wooden toothpick inserted near the center comes out clean.
• Cool in the pan on a wire rack for 10 minutes.
• Loosen and invert the coffee cake onto the wire rack; cool completely.
• Sift powdered sugar over the top.
• Serve warm or cooled.

TRIPLE BERRY NO-BAKE CHEESECAKE

Steps:

• In a small bowl, mix cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto bottom and 1 in. up sides of an ungreased 9-in. springform pan. Refrigerate 30 minutes., In a large bowl, beat cream cheese, sugar and lemon juice until smooth. Gradually add cream; beat until stiff peaks form. Transfer to prepared crust. Refrigerate, covered, overnight., In a bowl, gently toss berries with sugar. Let stand 15-30 minutes or until juices are released from berries., With a knife, loosen sides of cheesecake from pan; remove rim. Serve cheesecake with topping.