Skill required: Confident Baker
Streusel Topping:
1/3 cup all-purpose flour
1/3 cup granulated white sugar
1/2 teaspoon ground cinnamon
1/4 cup cold unsalted butter, cut into pieces
1. Preheat oven to 350 degrees F.
2. Butter a 9 inch spring form pan and line the bottom of the pan with parchment paper. Set aside.
3. For streusel topping:
In a large bowl, mix together the flour, sugar, and ground cinnamon.
Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside.
Cream Cheese Filling:
8 ounce package cream cheese, at room temperature
1/4 cup granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 tablespoon grated lemon zest (peel)
1 tablespoon all-purpose flour
1. For cream cheese filling: Beat the cream cheese until creamy and smooth.
2. Add the rest of the filling ingredients and beat until very smooth. Set aside.
Cake Batter:
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup (4 tablespoons) unsalted butter, room temperature
1/2 cup granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/3 cup milk
1 cup fresh blackberries, raspberries or blueberries or 1/2 cup raspberry preserves
1. For cake batter: In a separate bowl whisk together the flour, baking powder, and salt. Set aside.
2. In the bowl of your electric mixer, with the paddle attachment, cream the butter.
3. Add the sugar and beat until light and fluffy.
4. Add the egg and vanilla and beat until incorporated.
Add the flour mixture, alternately with the milk, and beat only until combined.
5. Spread the batter onto the bottom, and slightly up the sides, of the prepared pan.
6. Spread the cream cheese filling over the cake batter.
7. Scatter the fresh berries over the filling and top with the streusel.
8. Bake for 60 - 70 minutes or until the streusel is golden brown and a toothpick inserted in the center of the cake comes out clean.
9. Remove from oven and place on a wire rack to cool slightly.
Serve warm or at room temperature.
Yield: 8 - 10 servings.
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