The latest one from “A World Of Baking” is a delicious, moist coffeecake with tender crumbs that has a bit of struessel that is sprinkled on top before baking and sinks down slightly into the cake while baking. It is simple to make and one that will certainly be made again and again. I am sure there are countless ways to jazz up these recipes but I am sticking to my resolution on this cookbook and following the recipes as printed and I haven’t been disappointed yet. They have all been great so far.
CREAM CHEESE COFFEECAKE
1/2 C unsalted butter, room temperature
8 ounce pkg cream cheese
1 1/4 C granulated sugar
2 large eggs
1 tsp vanilla
2 Tbsp blackberry or raspberry jam or preserves (I used a mixed berry jam)
1 3/4 C sifted flour
1 tsp baking powder
1/2 tsp baking soda
1/4 salt
1/4 c milk
STREUSSEL
1/3 C brown sugar
1/3 C flour
1/2 tsp cinnamon
1/3 C unsalted butter, cold
Preheat the oven to 350 F.
Butter a 9 x 13 inch pan.
Cream the butter, cream cheese, and sugar and beat until light and fluffy. Beat in the eggs, one at a time, and blend well. Stir in the vanilla and jam, just until blended. Sift together the dry ingredients and add to the creamed mixture alternately with the milk, beginning and ending with the flour mixture. Turn the batter into the buttered pan.
To make the streussel, combine the brown sugar, flour and cinnamon. Now work in the butter (I like to use my fingers) until the particles are about the size of small peas. Spread this over the batter. Bake the cake for 35-40 minutes, or until the cake test done.
Enjoy!
Crumbs of Love 