Blackberry Jam Sour Cream Coffee Cake Recipes

BLACKBERRY COFFEE CAKE

Steps:

• Heat oven to 350°F. Grease bottom and side of 10-inch angel food (tube) cake pan with shortening; lightly flour.
• In small bowl, mix all Blackberry Filling ingredients; set aside.
• In medium bowl, mix flour, baking powder and baking soda; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
• Spread one-third of the batter in pan; sprinkle with half of the filling. Spoon another one-third of the batter by tablespoonfuls over filling; sprinkle with remaining filling. Spoon remaining batter over filling; spread evenly.
• Bake coffee cake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour 30 minutes.
• Meanwhile, in small bowl, stir all Powdered Sugar Glaze ingredients until smooth and thin enough to drizzle. Drizzle over cooled coffee cake.

BLACKBERRY JAM SOUR CREAM COFFEE CAKE.

Steps:

• 1. Mix sugar, soft butter, vanilla til light and fluffy,i mixed mine all by hand,it`s your preference to use a mixer! Add eggs one at a time, then add the sour cream and stir well...
• 2. Next the dry ingredients:
• 3. 2 cups flour 1 tsp. baking powder 1/2 tsp.baking soda pinch of salt Now add the dry to the wet, incorporate well.
• 4. Now for topping and filling!
• 5. 1 cups chopped walnuts 1/3 cup packed brown sugar 1,1/2 tsp.gr.cinnamon Mix these ingredients together, set aside.
• 6. I took some seedless blackberry jam and spread in between cake layers,with some of the nut mixture,added the rest of the cake batter and topped it off w/ the rest of the nut mixure.
• 7. I baked the cake in a spring form pan, also made a vanilla glaze, and blackberry glaze and topped it off when cake was cooled!

GLAZED STRAWBERRY JAM-FILLED COFFEE CAKE

Steps:

• Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the strawberry jam on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
• When the cake is cool, whisk together the confectioners' sugar and milk in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

BLACKBERRY JAM SOUR CREAM COFFEE CAKE RECIPE

Steps:

• Mix sugar, soft butter, vanilla till light and fluffy, add eggs one at a time, then add the sour cream and stir well... Now add the dry to the wet, incorporate well. Mix walnuts, brown sugar, cinnamon together, set aside. spread blackberry jam in between cake layers, with some of the nut mixture, added the rest of the cake batter and topped it off w/ the rest of the nut mixture. I baked the cake in a spring form pan, also made a vanilla glaze, and blackberry glaze and topped it off when cake was cooled!

MEG'S BLACKBERRY CREAM CHEESE COFFEECAKE

Steps:

• 1. Pre heat the oven to 350 degrees. Grease a 9" springform pan. I used pan grease and the coffee cake was very easy to remove from pan. I love my springform pan..
• 2. Mix together with a fork, flour, 3/4* cup sugar and the butter and mix well until it resembles small peas. Scoop out 1 1/4 cup of this mixture and put into another bowl. (this will be for the topping)
• 3. To the remaining mixture, add baking soda, baking powder, salt, sour cream, almond extract, vanilla, and one egg*. Mix until just combined.
• 4. Spread the batter into prepared springform pan and make sure to get this up the sides at least 2 inches. "You want to create an edge or crust for the filling to sit inside of"..this is where it starts to get messy unless you have dropped something on the floor or scattered the flour.
• 5. In another bowl, beat the cream cheese, 1/4 cup sugar* and the other egg*. Mix well. Spread on top of the batter and try to spread it up to the edges.
• 6. Spoon the jam or a filling of your choice on top of the cream cheese mixture. You do not have to have it evenly spread out, but just little drops makes the best presentation.
• 7. Add the almonds to the reserved crumbs and spread on top. Bake for 45 to 50 minutes. Top should be a light shade of brown.
• 8. Cool for 15 minutes then take the springform side off. Set in refrigerator for 1 hour..the house will smell wonderful and have the best almond smell.
• 9. Mix the powder sugar and the drops of vanilla and drizzle over coffee cake..

BLACKBERRY CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F
• Butter a 9 inch spring form pan and line the bottom of the pan with parchment paper. Set aside.
• 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.
• For cream cheese filling: Beat the cream cheese until creamy and smooth. Add the rest of the filling ingredients and beat until very smooth. Set aside.
• For cake batter: In a separate bowl whisk together the flour, baking powder, and salt. Set aside.
• In another large bowl, cream the butter. Add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated.
• Add the flour mixture, alternately with the milk, and beat only until combined.
• Spread the batter onto the bottom, and slightly up the sides, of the prepared pan. Next, spread the cream cheese filling over the cake batter.
• Scatter the fresh berries over the filling and top with the streusel.
• Bake for about 60 to 70 minutes or until the streusel is golden brown and a toothpick inserted in the center of the cake comes out clean.
• Remove from oven and place on a wire rack to cool slightly.
• Serve warm or at room temperature.