The mere suggestion of coffee cake makes me happy. Cake for breakfast-you bet! Tart yet sweet berry studded coffee cake, with a rich and creamy cheese filling has always been one of my guilty pleasures. When I was young my mother made all of our desserts with the exception of coffee cake. This was a splurge I always looked forward to on special occasions.
As an adult I wanted to recreate these flavors. I started looking at recipes and I was really turned off by how much time was involved. You have to make the cake, then the cream cheese filling and berry topping followed by the buttery crumble. I quickly understood why my mother bought coffee cake. I decided there had to be an easier way to make this delicious treat. I experimented not just once, not twice, but three times to perfect this decadent and easy treat. It is not exactly the same as the traditional variety, but the flavors are there and I appreciate this quick and easy method.
I did the hard work for you, now it is your turn to make this delicious cake for yourself. Perfect for breakfast, lunch or an afternoon snack. Any day becomes a special occasion when you serve this cake bursting with fresh berries, cream cheese and rich buttery crumb topping. This recipe is the perfect excuse for a second cup of coffee and a decadent treat for breakfast.
Berry Cream Cheese Coffee Cake
- ¼ cup Challenge Butter,softened
- ⅔ cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 Tablespoon lemon zest
- ½ cup buttermilk
- 1 cup plus 2 Tablespoons flour, divided
- ½ teaspoon baking powder
- ½ teaspoon salt
- 4 ounces Challenge Cream Cheese, placed into freezer for 30 minutes
- ⅔ cup fresh blueberries
- ⅔ cup fresh raspberries
Buttery Crumb Topping
- 4 Tablespoons flour
- 4 Tablespoons brown sugar
- 6 Tablespoons Challenge Butter
1Preheat oven to 375. Grease and flour or coat a 9 inch spring form pan with a baking cooking spray.
2Combine butter, sugar, egg, vanilla and lemon zest with a mixer until smooth and creamy. Mix in buttermilk.
3Combine 1 cup of flour with baking powder and salt. Slowly add to wet ingredients, mix until well combined.
4Remove 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.
5To create the topping, combine flour, brown sugar and butter using a fork or a pastry blender, combining until crumbly. Sprinkle on top of cake.
6Bake for 35-40 minutes or until an inserted toothpick comes out clean. Best served cold or at room temperature.