Real Texas Blackberry Cream Cheese with Pecans Coffee Cake

I love fresh fruits!  I also love to make different coffee cakes.

They are wonderful for unexpected company and so easy to whip together. If you are going to be a house guest and spend the night, it’s so nice to bring breakfast.

Download the printable recipe and directions, by clicking on the title hyperlink:

Real Texas Blackberry Cream Cheese with Pecans Coffee Cake

Ingredients

2 1/4 cup All-Purpose Flour
1 cup plus 1 tablespoon Sugar
1/2 cup plus 2 tablespoons Butter, at room temperature
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
3/4 cup Sour Cream
1 teaspoon Almond Extract
2 Eggs
8 oz. Cream Cheese, softened
1/2 cup fresh Blackberries
1 cup Pecans, chopped
1 tablespoon Water

Directions

Crust

Take your butter, flour and sugar. Mix until crumbly or a pea sized course mixture. Take approximately one cup and set aside.

Add to the remaining crumb mixture, baking soda, baking powder, salt, one egg, almond extract and sour cream. Blend it to mix very well.

After very well blended, notice that the mixture is very sticky.

Put it in a greased and lightly floured springform pan. Make sure that your hands are very well oiled and press your sticky dough on the bottom and up the side. Take a bowl of warm water so that you can dip your fingers. Don’t get your dough to wet. Use this so you can spread your dough evenly on your greased and floured springform pan. Go ahead and set aside.

Cream Cheese Filling

Take the cream cheese, sugar and egg. Blend it very well in a mixer. You’ll notice that the mixture is lumpy but that’s ok because it will melt when it is cooking in the oven. Pour the mixture over the sticky crust and spread it evenly. Don’t go above the dough with the cream cheese mixture.

Blackberry Filling

In a saucepan, add fresh blackberries, sugar and little bit of water. Bring it to a boil and let it cook down until it is thickened.

Take your blackberry mixture and very carefully spoon it on top of your creamed cheese mixture and again don’t go to the edge.

Topping

Remember the reserved crumbs that we kept aside. Put those on a bowl and the pecans and mix.

Go ahead and sprinkle over the entire cake and it’s ok to go to the side just a little bit too. Bake it in a 350F degrees preheated oven, approximately 40 – 45 minutes or until you stick a cake tester it comes out clean.

Removing the Springform Pan

Take the coffee cake out of the oven let it cool on a rack for 15 minutes. Remove the springform pan.

Once the cake has had time to cool. Release the springform pan. Leave the coffee cake on the bottom of the springform pan.

And very carefully slide a spatula underneath and very gently remove from the bottom of the springform pan on to a plate or a cake container.