This is a classic coffee cake that we’ve been making at SFBI for years. Cream cheese in the batter adds a moist and tender crumb structure. This cake keeps well at room temperature for 3-4 days, or can be frozen for a few weeks, well wrapped.
Yield: 2, 8" cakes
Butter, cold and cubed 70g
Sugar 70g / 3/8 cup
Almond meal 70g / 3/4 cup
Flour 70g / 1/2 cup
Salt 1g / 1/8 tsp
Combine all ingredients in a bowl fitted with a paddle attachment. Mix until mixture is crumbly. Do not over mix.
Butter 182g / 1 1/2 sticks
Cream cheese 228g / 8 oz
Sugar 228g / 1 cup and 2 TBSP
Eggs 159g / 3 large eggs
Vanilla extract 8g / 2 tsp
Flour 406g / 3 cups and 2 TBSP
Baking powder 6g / 1 1/2 tsp
Baking soda 9g / 2 tsp
Salt 6g / 1 tsp
Milk 127g / 1/2 cup
Leave the butter, cream cheese and eggs at room temperature.
Cream the butter, cream cheese and the sugar until light.
Gradually add the eggs and vanilla.
Sift the dry ingredients together and add slowly, without over mixing the batter.
Add the milk and mix until smooth.
Spray 8" pan (2" height) and line the bottom with paper. Deposit 300g batter and spread evenly.
Pipe 30g raspberry jam over the batter. Place 90g blackberries.
Top with an additional 350g batter. Spread evenly, and top with 150g streussel.
Bake at 335F oven for 50-55 minutes until a skewer tests clean.
Allow to cool in the pan for 15 minutes, then remove from the pan and cool completely.