BLACKBERRY CREAM CHEESE STREUSEL CAKE

CAKE INGREDIENTS:

2 ¼ cups all-purpose flour

¾ cup white sugar

¾ cup butter, cut into 1-inch pieces

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

¾ cup sour cream

1 teaspoon almond extract

1 egg

1 tablespoon powdered buttermilk

CHEESE FILLING INGREDIENTS:

8 – 10 oz. cream cheese, softened

½ cup white sugar

1 egg

BLACKBERRY INGREDIENTS:

10 oz. blackberry preserves or 1 (10 oz. container)

½ to 1 cup sliced almonds (for the streusel topping)

DIRECTIONS:

Preheat oven to 350 degrees F.  Grease and flour a 9-inch spring-form pan.

Combine flour, ¾ cup sugar, and butter in a food processor, pulse until mixture resembles coarse crumbs.  Remove 1 cup* of mixture from food processor and set aside.  To remaining mixture in processor ADD baking soda, baking powder, salt, sour cream, almond extract, powdered buttermilk and 1 egg; process until batter is just combined and smooth.  Spread batter evenly into bottom and 2 inches up sides of prepared pan.

Beat cream cheese, ½ cup sugar and 1 egg together in a bowl until smooth; pour into batter-lined pan and spread evenly.  Spread blackberry preserves carefully over cheese filling.

Stir reserved crumb mixture and slices almonds together in a small bowl; sprinkle over the layer of blackberry preserves.  Bake in a preheated oven until filling is set and crust is deep golden brown.  45 – 55 minutes.  Cool 15 minutes before removing side of pan.  Chill completely before serving, about 1 hour.

*EXTRA STREUSEL = ½ cup butter cut into cubes, ½ cup sugar, 1 cup flour and ½ teaspoon almond extract.  Mix together in the food processor until it resembles coarse crumbs.  (use up to 1 cup of this and combine with the reserved 1 cup from the recipe – to make 2 cups streusel for the cake)..For the remainder, bake in a 350 degree F oven for 15 minutes, stirring every 5 minutes.  Use the extra for muffins, pancakes and other pastries.

FYI - Using a food processor makes a huge difference in the ease of making this cake.

Ingredients

Mixing Cake

Spreading Cake Batter into Sprinform pan

Cake in pan

Cheese Mixture

Just out of the oven

Cooled

Extra Streusel

Extra Struesel Just out of the oven

RASPBERRY LEMON BUTTER

INGREDIENTS:

1 (6 oz.) container fresh raspberries

1 cup (2 sticks) unsalted butter (brought to room temperature and cubed)

¼ - 1 teaspoon lemon zest (depending how lemony you want your butter)

4 tablespoons sugar (I used extra fine baker’s sugar)

1/8 teaspoon salt

DIRECTIONS:

In a food processor, electric food chopper or blender, gently puree raspberries and lemon zest.  Add the sugar and mix into the puree. In a food processor or blender, cream the butter.  Add the salt and mix into the creamed butter.  Slowly add the pureed raspberries to the creamed butter.  Mix until well blended. Remove from food processor and put into a tightly covered container.    If you would like to make it look elegant, pipe it into your serving container.  Store in the refrigerator…but let it soften for about 30 minutes before serving.  Serve with biscuits, bread, toast, , Easy Sweet Rolls and Bread Dough , or anything else that sounds divine.

Makes about 1 ¼ cups raspberry lemon butter

Ingredients

Raspberries and Lemon Zest

Raspberry with Sugar

Raspberry Puree Mixture

Butter Ready to Cream

Creamed Butter

Ready to put in a serving dish

Spread on a Homemade Sweet Roll