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Ингредиенты
- 12 ounce Cream cheese softened
- 1/3 c. Sugar
- 1 lrg Egg
- 1 Tbsp. Fresh lemon juice
- 1 tsp Vanilla
- 1/2 c. Unsalted butter - (1 stick) softened
- 1 c. Sugar
- 2/3 c. All-purpose flour
- 1Â 1/2 tsp Cinnamon
- 1/4 tsp Salt
- 1/2 c. Unsalted butter - (1 stick) softened
- 1Â 1/4 c. Sugar
- 2 lrg Large eggs
- 2 tsp Vanilla
- 4 c. All-purpose flour
- 1 Tbsp. Baking pwdr plus
- 1 tsp Baking pwdr
- 1 tsp Salt
- 1 c. Lowfat milk
- 3 c. Fresh Mulberries (not frzn)
Инструкции
- Preheat oven to 375 degrees. Butter a 13- by 9-inch glass baking dish.
- Make filling: In a bowl with an electric mixer beat together cream cheese and sugar. Add in egg, lemon juice, and vanilla and beat till smooth.
- Make streusel: In a small bowl blend together butter, sugar, flour, cinnamon and salt.
- Make batter: In another bowl with an electric mixer beat together butter and sugar. Beat in Large eggs, 1 at a time, and vanilla and beat on high speed till light and fluffy. In another bowl whisk together flour, baking pwdr, and salt and in batches slowly beat into butter mix alternately with lowfat milk. Mix in Mulberries gently but thoroughly.
- Spread 2 1/2 c. batter in bottom of baking dish and spread filling proportionately on top. Drop spoonfuls of remaining batter on filling and spread proportionately (be careful not to mix layers). Sprinkle streusel proportionately over batter.
- Bake coffeecake in middle of oven 1 hour and 5 min, or possibly till golden brown and a tester comes out clean. Cold coffeecake completely in baking dish on a rack.
- This recipe yields one 13- by 9-inch cake.
