Wednesday, January 20, 2010

Cream Cheese Coffee Cake

Days like these, raining all day and having no place to go, I feel like taking out all my baking supplies and take note on all the things I have; and then I search all my books and online websites for that right recipe to quench the need to bake. That is what happened to me: I had all the ingredient to make this bake good( found on thefreshloaf). I had everything but the blueberries but i was able use berry jam instead.

Here is the recipe:

2 c all-purpose flour
1 c sugar
1/2 c cold butter
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp lemon zest
3/4 plain yogurt
1 tsp vanilla
2 large egss
6 oz cream cheese
1 tsp lemon juice

1. Preheat oven 350 F. Butter a 9- inch round pan or an 8x8 inch pan.

2. First Layer:
1. Mix flour and 2/3 cup of sugar in a large bowl. Cut in the cold butter. Put aside 1/2 cup of the mix. Mix in baking soda, baking powder, and lemon zest.
2. In another bowl, mix together the yogurt, vanilla and one egg. Add the mix to the large bowl. Pour onto the baking pan. This is the first layer.

3. Second Layer:
1. In a bowl mix cream cheese, lemon juice, one egg and 1/4 cup of sugar until it has a creamy consistency. Pour over the first layer in the pan.

4. Third Layer:
1. Mix in a 1/2 cup of jam with 1/8 c of cold coffee. Pour over the cream cheese layer.

5. Fourth Layer:
1. Mix the saved 1/2 cup of flour/sugar/butter mixture with 4 tbs of more butter. Working your finger to create a crumbly consistency. Sprinkle over the third layer, concentrating around the edge.

6. Bake for 30 to 40 minutes. Making sure to rotate the pan halfway through. Take out and let the cake settle for fifteen minutes. Enjoy.

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