Summer Fruit and Cream Coffeecake
2 1/4 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup butter
2 teaspoons Clabber Girl Baking Powder
1/2 teaspoon salt
3/4 cup sour cream
1 teaspoon vanilla
1 pkg. (8 oz.) cream cheese, softened
1/2 cup granulated sugar
1 cup fresh raspberries
3/4 cup fresh blueberries
2/3 cup all-purpose flour
1/4 cup sugar
1/4 cup butter
2/3 cup sliced almonds, slightly crushed
Combine flour, sugar, baking powder and salt in a large bowl. Cut in butter until crumbly. In a small bowl, beat eggs, sour cream and vanilla. Stir into flour mixture. Grease or spray a 10 inch springform pan. Spread batter on the bottom and up the sides about 2 inches. Sprinkle raspberries on the insides of battered pan.
Combine Filling mixture: In a small bowl, beat cream cheese, sugar and egg. Pour over batter in pan. Spread blueberries evenly on top of filling mixture.
Combine Crumble Topping mixture by using pastry blender; spread out over all.
Bake at 350 degrees F. for 55 to 60 minutes. Let cool 15 minutes and remove sides of pan. Makes 9-12 servings. When cool, decorate with fresh berries.
2001 Michigan State Fair – First Place Winner – Diane Tite of Chesterfield