Triple Berry Coffee Cake
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Triple Berry Coffee Cake
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This Berry Cream Cheese Coffee Cake is a delicious and easy-to-make dessert that is perfect for any occasion. Made with a simple cake batter, topped with fresh berries, a cream cheese filling and finished off with a crunchy streusel topping.
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Ingredients
Filling:
- 8 ounces cream cheese softened
- ¼ cup granulated sugar
- 1 large egg
- ½ cup blueberries
- heaping 1/2 cup raspberries
- heaping 1/2 cup blackberries
Crumb Topping:
- 1/4 cup packed brown sugar
- 1/3 cup white whole wheat flour
- 1/2 teaspoon ground cinnamon
- 3 tablespoons unsalted butter melted & cooled
Cake Batter:
- 1 cup unbleached all-purpose flour
- ⅔ cup white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 8 tablespoons unsalted butter 1 stick, softened
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs room temperature
- 2/3 cup plain greek yogurt 2% or whole milk, room temperature
- ⅔ cup milk of choice room temperature
- 2 teaspoons vanilla extract
Glaze:
- 1/3 cup confectioners sugar
- 1 teaspoon milk of choice cashew, cow, oat, soy etc.
Instructions
- Preheat oven to 375ºF. Line the bottom of an 8” springform pan with parchment paper and grease bottom and sides well; set aside.
- Prepare cream cheese filling: In a medium bowl using an electric hand mixer, beat together softened cream cheese with granulated sugar until creamy and smooth, about 1 minute. Beat in egg until smooth and fully combined; set aside.
- Make the crumb topping: In a medium bowl add all of the crumb topping ingredients and mix together with a fork until butter fully combines into dry ingredients. Mix together with fingers at the end if necessary. Set aside while you prepare the cake batter.
- Make cake batter: In a medium bowl combine all-purpose flour, white whole wheat flour, baking powder, cinnamon and salt; set aside. In a large bowl using an electric mixer, beat together softened butter and sugar on low speed, about 1 minute, until light and fluffy. Add in eggs, yogurt and vanilla, mixing on medium-low speed until well combined. Add half the bowl of dry ingredients; gently stir a few times with a large silicone spatula, then add remaining remaining flour and milk, stirring until just combined (do not mix fast or over-stir).
- Assemble cake in layers: Add 2/3 of the batter into the bottom of the lined springform pan. Add the mixed berries on top of the cake batter, being careful to evenly distribute berries. Next, add cream cheese mixture in dollops, gently spreading evenly (it's okay if it's not perfect). Add the remaining batter and press in the crumb topping.
- Bake for 40 minutes uncovered, then cover with foil and continue baking another 10-15 minutes, OR until inserted toothpick in the center comes out clean. Cake will likely take around 55-65 minutes total. Allow cake to cool in pan for 15 minutes before removing the side of the pan and cool completely. Tip: gently take a butter knife along the edge of the pan and cake to make sure it fully releases before releasing the spring.
- Make glaze: In a small bowl combine confectioners sugar with milk (or sub lemon juice ) until liquid is fully absorbed and glaze forms. Drizzle over cooled cake.
- Slice & Serve: Using a large serrated knife, gently cut into the cake using a saw-like motion, to prevent the crumb topping from coming off. Serve and enjoy!
Equipments used:
Notes
- STORING – Please see baking tips in post to ensure the best results.
- BAKING PANS– This cake works best in a springform 8" pan. If using a baking dish other than metal, results may change.
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