Hi, How’s everyone doing? It has been a busy couple of days as we are trying to finish my second kitchen island where a will soon be shooting my food videos, My dear hubby has been working on it for me. We seem to run into some problems, and the biggest reason is that we want to make the island moveable. A movable island requires wheels. We have been having issues with finding the right wheels. Wheels that will hold the weight of my island itself, and the food blog supplies that will be held in them. It’s been somewhat of a struggle, another particular type of wheel actually broke. Thank God we finally have the right one. All that’s left to do is paint it and add the counter top, which is prepped and ready to go. Another struggle we have going on is that dang stencil wall, a few posts ago I was talking about how we would finish it that weekend, but it was unrealistic, that thing is a beast. That wall has been so frustrating. The stencil that we purchased from JoAnns Fabric is acting up so bad that some, we had to repaint a section of it, my poor hubby is so over it but determined to keep his word to get it done. The wall is beautiful and the room will be beautiful once it’s completed. It will all be worth it, fingers crossed. On days like this I really love a nice hot drink to go with my green tea latte , so I created this delicious moist maple blackberry cream cheese coffee cake.
This recipe was created based what berries I had on hand at the time haha. I thought the tartness of blackberries, creaminess of cream cheese would pair well together, nothing like a nice and easy dessert to go with a hot beverage. This cake uses maple syrup to add moisture and unique flavor, and uses olive oil in place of butter. This cake is not overly sweet like most coffee cakes. Its not a fussy recipe, it may look intimidating because of the steps, it’s quick, it’s def easy as sunday morning haha. It is good for up to three day unrefridgerated. Go ahead and warm up your day with a hot beverage and thisafricancooks coffee cake.
| Cook Time | 55 min |
| Servings |
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- 2 cups cake flour
- 1/2 cup olive oil
- 1/2 cup buttermilk
- 6 oz fresh blackberries slightly blended
- 6 tbsp maple syrup
- 2 whole eggs
- 1/2 cup granulated sugar
- 1 tsp lemon extract
- 1 tsp Vanilla
- 1 tsp Lemon zest
- 1.5 tsp baking powder
- 1/4 tsp salt
- 1/3 cup flour
- 1/4 cup sugar
- 5 tbsp softened butter
- 1/4 tsp salt
- 8 oz softened butter
- 2 tbsp powdered sugar
Ingredients
batter
streussel topping
cream cheese
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- Preheat oven to 350. Make streussel topping by adding flour, sugar and salt together, then add butter and crumble by hand. Set aside.
- Combine flour, salt, and baking powder, set aside.
- Wash blueberries and blend lightly, set aside.
- Combine powdered sugar with softened cream cheese and blend.
- In a mixing bowl add olive oil, sugar and maple syrup, whip using a whisk. It should be creamy.
- Add eggs, one at a time and whisk till blended. Next add zest, extracts, and buttermilk, combine.
- Add flour mix and whisk until smooth, don't over whisk.
- Line a 7x13 inch pan with parchment, pour a little less than half amount of batter to cover bottom of pan.
- Pour berry on top.
- Dab with cream cheese.
- Top with rest of batter and crumble topping on top. Bake about 55 minutes, insert tooth pick in the middle, if it comes out clean, its ready.
- Remove from oven, let cool about an hour, cut in slices and enjoy with tea of coffee. Thanks.
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