Ingrédients pour Berry Cream Cheese Coffee Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- Margarine
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon almond extract
- 8 ounces cream cheese
- 1 cup berry preserves
- ½ cup sliced almonds
- 1 cup (2 sticks) unsalted butter
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Comment préparer Berry Cream Cheese Coffee Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 9 or 10-inch springform pan.
- In a large bowl, whisk together 2 cups all-purpose flour and ¾ cup granulated sugar.
- Cut in 1 cup (2 sticks) unsalted butter using a pastry blender or fork until the mixture resembles coarse crumbs.
- Reserve 1 cup of the crumb mixture.
- To the remaining crumb mixture, add 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 cup sour cream, 1 large egg, and 1 teaspoon almond extract. Mix until just combined.
- Spread the batter evenly over the bottom and up the sides of the prepared pan, about 2 inches high.
- In a separate bowl, beat together 8 ounces cream cheese (softened), ¼ cup granulated sugar, and 1 large egg until smooth and creamy.
- Pour the cream cheese mixture over the batter in the pan.
- Gently spread 1 cup of your favorite berry preserves (such as raspberry, strawberry, or mixed berry) over the cream cheese layer.
- Combine the reserved 1 cup crumb mixture with ½ cup sliced almonds.
- Sprinkle the almond crumble evenly over the preserves.
- Bake for 55-65 minutes, or until the filling is set and a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 15 minutes before removing the sides of the springform pan.
- Serve warm or at room temperature. Refrigerate leftovers.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
98g
Fat
40g
Carbs
15g
