Blackberry Cream Cheese Coffee Cake - Holiday, Festival Or New Year

Blackberry Cream Cheese Coffee Cake - Blue Monday/Halloween

Inspiration for this coffee cake on Annie's Eats while searching for new sweet breads for the holiday. Here's the recipe by oneperfectbite.

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Ingredients makes for Blackberry Cream Cheese Coffee Cake (16-20 servings):
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Dough

• 1-1/4 cups warm water
• Two (4-1/2 teaspoons) packages active dry yeast
• Half cup granulated sugar
• One tablespoon kosher salt
• Half cup instant, reconstituted warm mashed potatoes, prepared without butter and salt
• Two large eggs + Two egg yolks, room temperature
• Half cup butter, softened
• Sik Half cups all-purpose flour

Berry Topping

• Four cups fresh or frozen blackberries
• 1/4 cup granulated sugar
• Two tablespoon lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon ground cinnamon
• One tablespoon cornstarch dissolved in Two tablespoon orange juice

Cream Cheese Filling

• One (8-ounce) package cream cheese, softened
• 1/4 cup granulated sugar
• Three tablespoons all-purpose flour
• 1/8 teaspoon salt
• Ywo teaspoons finely grated lemon zest
• One egg, lightly beaten
• Half teaspoon almond extract

Streusel Topping:

• 1/3 cup brown sugar
• One tablespoon granulated sugar
• Half cup all-purpose flour
• Half cup toasted chopped hazelnuts
• Half teaspoon ground cinnamon
• 1/8 teaspoon salt
• Five tablespoons cold unsalted butter, cut into Four pieces

Egg Wash

• One large egg
• One tsp. heavy cream or whole milk

Glaze

• 2/3 cup confectioners' sugar
• Four teaspoons milk
• 1/4 teaspoon almond extract

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How to makes for Blackberry Cream Cheese Coffee Cake (16-20 servings):
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1. Prepare To make the dough: Pour warm water into a medium size bowl. Sprinkle yeast over water; add sugar and salt; stir to combine. Let sit until mixture begins to bubble, about Five minutes.
2. Add eggs, soft butter, warm mashed potatoes and Three cups flour. Beat with a portable mixer until just smooth. Using a wooden spoon, beat in Two additional cups of flour until just mixed into dough. Add remaining 1-1/2 cups flour, using hands to mix dough until it's smooth and leaves sides of bowl. Brush top with oil or melted butter. Cover with plastic wrap and let rise in refrigerator until doubled in bulk, about Two hours. Punch down. Cover and return to refrigerator for one to three days, punching down once each day. Remove dough from refrigerator Two hours before proceeding to shape.
3. To make berry filling: Combine berries, sugar, lemon juice, salt, cinnamon, cornstarch and orange juice in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Continue boiling, stirring constantly, until mixture is thick and shiny, 1½ to Two minutes. Scrape into a small bowl, cover and chill thoroughly before using.
4. To make cream cheese filling: Beat cream cheese, sugar, flour and salt in bowl of a mixer at high speed until smooth, Two to Five minutes. Add lemon zest, egg and almond extract. Reduce speed to medium and continue beating, scraping down sides of the bowl at least once, until incorporated, about One minute. Scrape mixture into a small bowl and chill thoroughly before using.
5. To make streusel topping: Mix brown and granulated sugars, flour, hazelnuts, cinnamon and salt in a small bowl. Add butter pieces and toss to coat. Rub butter chunks and dry mixture together between your fingertips until mixture is crumbly. Chill thoroughly before using.
6. When ready to shape coffee cakes: Remove dough from refrigerator Two hours before shaping. Then turn it out onto a lightly floured surface. Divide dough into Two pieces. Shape each piece into a log about 8 inches long and about Two inches in diameter. Roll each log evenly into a 40-inch rope about One inch in diameter. Flatten each rope into a strip that is 1-1/2 inches wide. Use both hands to twist each strip of dough into a coil. Loosely coil each rope in a spiral pattern, leaving a ¼-inch space between coils. Tuck ends under and pinch to seal. Place each coil on a separate baking sheet lined with parchment paper. Cover shaped cakes with plastic wrap and let rise at room temperature until nearly doubled in volume, about 45-60 minutes.
7. Preheat oven to 350 degrees F. Brush each cake with egg wash. Spoon half of cheese filling over the center of the top of each cake, leaving a border clear around edge. Layer half of blackberry filling over cheese filling on each cake. Sprinkle streusel topping over each cake. Bake until deep golden brown and an instant-read thermometer inserted in center of the cake reads 190 degrees F, about 25-30 minutes. Transfer to a wire rack and cool for at least 20 minutes.
8. To make glaze: Whisk together confectioners' sugar, milk and almond extract in a bowl. Drizzle over top of finished cakes and let set before serving. finish and enjoy.

Survivors try. many special Coffee Drinks to Coffee Lovers and Chicken Recipes.