Blackberry Cream Coffeecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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BLACKBERRY CREAM COFFEECAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Navarro Estate in Arlington, Texas in 1986. Ingredients:
1-3/4 cups all purpose flour |
1/2 cup granulated sugar |
3/4 cup butter softened |
2 eggs |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 teaspoon vanilla |
1/4 cup granulated sugar |
8 ounces cream cheese softened |
1 egg |
1 teaspoon grated lemon peel |
10 ounce jar blackberry preserves |
1/3 cup powdered sugar |
3 teaspoons lemon juice |
Directions:
1. Preheat oven to 350.
2. Grease and flour bottom and sides of a spring form pan.
3. Combine flour, sugar, butter, eggs, baking powder, baking soda, salt and vanilla.
4. Beat at medium speed scraping bowl often until well mixed about 2 minutes.
5. Spread batter on bottom and 2” up sides of prepared pan.
6. Combine 1/4 cup sugar, cream cheese, egg and lemon peel in large mixer bowl.
7. Beat at medium speed scraping bowl often until smooth about 3 minutes.
8. Pour over batter in pan then spoon preserves evenly over filling.
9. Bake 45 minutes then cool for 20 minutes.
10. Loosen sides of cake from pan by running knife around inside of pan then remove side of pan.
11. Stir together powdered sugar and lemon juice until smooth then drizzle over warm coffeecake.
12. Serve warm or cold.
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