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Triple Berry Coffee Cake with Cream Cheese Filling and Crumb Topping Recipe

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  • Author: Sara
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Triple Berry Coffee Cake features layers of moist cake batter, fresh mixed berries, and a creamy cheesecake filling, topped with a crunchy cinnamon crumb topping and a light glaze. Perfect for breakfast, brunch, or a sweet snack, this delightful coffee cake blends the tartness of blueberries, raspberries, and blackberries with the rich cream cheese filling and cinnamon-scented crumb. Baked in a springform pan, it’s easy to assemble and impressive to serve.

Ingredients

Cream Cheese Filling

  • 8 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • 1 large egg

Mixed Berries

  • ½ cup blueberries
  • ½ cup raspberries (heaping)
  • ½ cup blackberries (heaping)

Crumb Topping

  • ¼ cup packed brown sugar
  • ⅓ cup white whole wheat flour
  • ½ teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, melted and cooled

Cake Batter

  • 1 cup unbleached all-purpose flour
  • ⅔ cup white whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon fine sea salt
  • 8 tablespoons (1 stick) unsalted butter, softened
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 2 large eggs, room temperature
  • ⅔ cup plain Greek yogurt (2% or whole milk), room temperature
  • ⅔ cup milk of choice, room temperature
  • 2 teaspoons vanilla extract

Glaze

  • ⅓ cup confectioners sugar
  • 1 teaspoon milk of choice (cashew, cow, oat, soy, etc.)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 375ºF. Line the bottom of an 8-inch springform pan with parchment paper and grease the bottom and sides thoroughly to prevent sticking. Set aside.
  2. Prepare Cream Cheese Filling: In a medium bowl, use an electric hand mixer to beat the softened cream cheese with ¼ cup granulated sugar until the mixture is smooth and creamy, about 1 minute. Then, beat in 1 large egg until fully combined and smooth. Set aside this filling.
  3. Make Crumb Topping: In a medium bowl, combine the brown sugar, white whole wheat flour, and ground cinnamon. Add the melted and cooled unsalted butter, mixing with a fork until the butter is fully incorporated into the dry ingredients. Finish mixing with your fingers if needed. Set the crumb topping aside while preparing the batter.
  4. Make Cake Batter Dry Mix: In a separate medium bowl, whisk together the all-purpose flour, white whole wheat flour, baking powder, cinnamon, and sea salt. Set aside.
  5. Make Cake Batter Wet Mix: In a large bowl, using an electric mixer, beat the softened butter with granulated sugar and brown sugar on low speed for about 1 minute until light and fluffy. Add the eggs one at a time, mixing on medium-low speed until incorporated. Then beat in yogurt and vanilla extract until well combined.
  6. Combine Batter: Add half of the dry flour mixture to the wet ingredients and gently fold with a silicone spatula a few times. Add the remaining flour mixture and milk, carefully stirring until just combined. Avoid overmixing to keep the batter tender.
  7. Assemble Cake Layers: Pour about two-thirds of the cake batter into the prepared springform pan, spreading it evenly. Evenly distribute the blueberries, raspberries, and blackberries over the batter. Dollop spoonfuls of the cream cheese filling over the berries and gently spread to cover them approximately. Pour the remaining cake batter over the cream cheese layer and press the crumb topping evenly on top.
  8. Bake the Cake: Place the cake in the preheated oven and bake uncovered for 40 minutes. Then cover the cake loosely with foil and continue baking for an additional 10-15 minutes, or until a toothpick inserted into the center comes out clean. The total bake time will be about 55-65 minutes. After baking, allow the cake to cool in the pan for 15 minutes before removing the springform side. Use a butter knife around the edges to help release the cake gently, then cool completely.
  9. Make the Glaze: In a small bowl, mix the confectioners sugar with 1 teaspoon of milk or lemon juice until the mixture forms a smooth glaze. Drizzle the glaze evenly over the cooled cake.
  10. Slice and Serve: Using a large serrated knife, carefully slice the cake with a gentle sawing motion to preserve the crumb topping. Serve and enjoy your Triple Berry Coffee Cake!

Notes

  • Use room temperature ingredients for the best batter texture and even baking.
  • Be gentle when folding the batter to avoid overworking gluten, ensuring a tender crumb.
  • The crumb topping can be adjusted for sweetness or cinnamon based on personal preference.
  • For a dairy-free option, substitute butter with vegan butter and use plant-based milk and yogurt.
  • Make sure to grease and line the springform pan well to prevent sticking and ensure easy removal.
  • Allow the cake to cool fully before glazing to prevent the glaze from melting and running off.
  • Prep Time: 25 minutes
  • Cook Time: 55-65 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/triple-berry-coffee-cake-with-cream-cheese-filling-and-crumb-topping-recipe/