Wow, Success!

Gotta say I was delightfully surprised, no shocked, that this actually turned out successfully.  I was seriously doubtful when cutting into it, expecting it to either A. be burnt on the rim or B. be completely undercooked in the center.  In other words, I thought I F-ed this up!

The source of my self questioning was the fact that the cake baked for an additional 15 minutes.  When baking anything, I usually set the timer to the called for middle length of time.  For example, this cake called for 60-70 minutes so I set the timer for 65 minutes.  Then I add on as necessary.  I do this for one simple reason… I’m terrified of over baking things.

After the timer “binged” at 65 minutes the center was more jiggly than a bowl full of jelly  so I added another 5 minutes, and another 5 minutes, and another 5 minutes, etc.  After 85 minutes I was ready to give up and call it a day.  I took it out of the oven, scraped off the slightly burnt crumble, and prepared myself for a failure.

I made this loveliness because we were headed to Lake Arrowhead with a few friends to visit family.  I packed the cake up in my trustee baked goods travel tray that of course was too small for the cake pan, so Paul bungee corded it together to keep it closed and off we went.

Long story short, it was amazingly moist and delicious!  Eight people ate the entire cake in two days.  Give this one a go, take a leap of faith.  It’s totally worth it!

Lemon Blueberry Cream Cheese Coffeecake (recipe care of thereciperebel.com)

Lemon Blueberry Cream Cheese Coffee Cake.jpg

INGREDIENTS:

Crumble:  1/2cup butter (melted), 1 1/2 cups all-purpose flour, 3/4 cup packed brown sugar

Cake:  1/4 cup melted butter, 1/4 cup canola oil, 1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla, 1 cup plain yogurt or sour cream, Juice and zest from one lemon, 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt

Cream Cheese Filling:  8 oz cream cheese 1 package, 1/4 cup granulated sugar, 1 large egg, zest from one lemon, 1 cup fresh blueberries

DIRECTIONS:  Preheat oven to 350 degrees F. Line a 9-10″ Springform pan (mine is 9.5″) with parchment paper (you can do this by laying it on the base and closing the sides around it with the paper sticking out the bottom), and spray with non-stick spray.  Crumb

Topping:  In a medium bowl, combine melted butter, flour, sugar and vanilla until crumbly. Cover and set aside.

Cake:  In a large bowl, whisk together butter, oil, sugar, eggs, vanilla, yogurt, lemon juice and zest.  Add flour, baking powder, baking soda and salt and stir just until combined. Set aside.

Cream Cheese filling:  With an electric mixer, beat cream cheese, sugar, egg and lemon zest until smooth.

Assembly  :Spread ⅔ of the cake batter into the bottom of the prepared pan.  Spread cream cheese filling in the center, making sure to stay away from the edge of the cake (leave ½-1″ around the edge of the pan). Top with blueberries.  Top with remaining cake batter. Starting at the edge of the pan, spread the batter into the center as far as it will go. It doesn’t matter if it covers all of the blueberries.  Top with all of the crumb topping. Yes, it’s a lot. Yes, it’s delicious.  Bake at 350 degrees F for 60-70 minutes, or until center is set and does not jiggle when moved. It’s a very moist cake, so don’t worry about baking so long — you don’t want an unbaked center!

 

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