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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This golden berry-filled coffee cake is crowned with even more plump, fresh berries. âLiving on a farm in Wisconsin, we love using the blackcaps (wild black raspberries) that grow in our woods,â says Sheri Kratcha of Avoca. Ingredients:
1 package (3 ounces) cream cheese, softened |
1/4 cup butter, softened |
2/3 cup sugar |
1 egg |
1/2 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
1/4 teaspoon baking soda |
1/8 teaspoon salt |
2 tablespoons plus 2 teaspoons 2% milk |
1 cup fresh raspberries or blackberries |
filling: |
1/4 cup king arthur unbleached all-purpose flour |
1/4 cup packed brown sugar |
1/2 teaspoon ground cinnamon |
4-1/2 teaspoons cold butter |
glaze: |
1 cup confectioners' sugar |
4 to 5 teaspoons 2% milk |
1/4 teaspoon vanilla extract |
Directions:
1. In a small bowl, beat the cream cheese, butter and sugar. Beat in egg and vanilla. Combine the flour, baking soda and salt; add to butter mixture alternately with milk. Fold in raspberries.
2. Pour half of the batter into an 8-in. fluted tube pan coated with cooking spray and dusted with flour. In a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. Top with remaining batter.
3. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients until smooth; drizzle over warm cake. Yield: 6 servings.
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