|I think this is a pretty good photo, don't you?|
Well, it's better than the ones I've been posting, haha
Thankfully, we can now get Tatura cream cheese for almost half the price of a block of Philadelphia cream cheese. I suppose Philadelphia cheese is creamier or more delicious or whatever, but we're not fussy folk and I believe in enjoying what food we can afford. Some people can't even afford a good, square meal per day. We've had a whole family- a mum and her children, (so many of them too!) come asking for some money and water at our house once. Poor kiddies. And mummy.
So should I be overly fussy over getting the best ingredients for baking, when cheaper ones which are good enough are available? I believe not. If I can afford to buy the more expensive stuff one day, Insya-Allah I will, but if I can't, I shouldn't grumble about it. And I won't. So remind me if I do.
This is a pretty good recipe, and one that I'd probably make again. However, I seem to have problems with cakes that need to be baked for over one-hour- the sides always turn out overbaked and black and burnt, just like with the Apple Crumble Teacake I made . I'm not quite sure how to counter this problem, does anybody have any good tips that you ca share with me? I'd be really grateful.
The ingredients & measurements below are what I've used, so visit the link for the original recipe and the metric measurements.
BLUEBERRY CREAM CHEESE COFFEE CAKE
1/3 cup all purpose flour
1/3 cup coarse granulated sugar
2 teaspoons ground cinnamon
1/4 cup cold butter cut into pieces
Cream Cheese Filling:
8 ounce cream cheese, at room temperature
1/4 cup granulated white sugar
1 large egg
1/2 teaspoon vanilla essence
1 tablespoon all purpose flour
1 cup all purpose flour
1 teaspoon baking powder
1/4 cup good-quality margarine
1/2 cup soft brown sugar, tightly packed
1 large egg
1/2 teaspoon pure vanilla essence
1/3 cup milk
1/2 cup (or more) blueberry filling
Preheat oven to 150C (original is 180C).
Grease and line the bottom of an 8x8-inch pan with baking paper (I don't have a springform pan, so I just used a regular one)..
Mix the flour, sugar and cinnamon in one bowl. Cut in the butter using a fork, a bread knife or the tips of your fingers until the mixture resembles coarse crumbs. Cover and place mixture in the refrigerator (or freezer, which is what I did!) to keep it cold.
Cream Cheese Filling:
Place cream cheese in a bowl and beat using an electric mixer until creamy and smooth. Add the sugar, egg, vanilla and flour and beat until well incorporated. Set aside.
Whisk or sift flour and baking powder into a bowl.
In a separate bowl, beat the margarine until smooth and creamy. Add in sugar and beat until light and fluffy. Add the egg and vanilla and beat until well incorporated. Add the flour mixture alternately with the milk and eat until just combined.
Spread the cake batter onto the bottom of the prepared pan and up the sides (the mixture is quite thick so this shouldn't be too difficult). Pour the cream cheese filling on top of the cake batter. Spread or dollop generous spoonfuls of the blueberry filling on top of the cream cheese filling. Scatter the streusel topping on top.
Bake for about 50 to 60 minutes. Test using a toothpick- poke it into the centre of the cake. Wait for 5 minutes and pull it out, if it comes out clean it is ready. Remove from oven and let cool.
Serve warm or at room temperature. It's good enough on its own, but you can always have it with cream. Yum!
1. Using coarse granulated sugar gives the streusel topping a lovely crunch, which Littlest Brother approved of.
2. The cake is best eaten o the day it's made, because the topping will slowly sort of soak the moisture from the cream cheese filling, I think, and will no longer be crumbly. But it's stil definitely good for eating. Definitely.