Lemon Blueberry Coffee Cake with Cream Cheese Filling | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
Crumb Topping:
½ cup butter melted
1 ½ cups all-purpose flour
¾ cup packed brown sugar
1 teaspoon vanilla
Cake:
¼ cup melted butter
¼ cup canola oil
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 cup plain yogurt or sour cream
¼ cup lemon juice (about one lemon)
2 tablespoons lemon zest (from 2 lemons)
2 cups all-purpose flour (260 grams)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups fresh or frozen blueberries*
Cream Cheese filling:
250 grams cream cheese (8 oz – 1 package)
¼ cup granulated sugar
1 large egg
zest from one lemon
Lemon Glaze
¾ cup powdered icing sugar
1 tablespoon lemon juice
Instructions
Preheat oven to 350 degrees F. Line a 9-10″ Springform pan (mine is 9.5″) with parchment paper (you can do this by laying it on the base and closing the sides around it with the paper sticking out the bottom), and spray with non-stick spray.
Make the crumble:
In a medium bowl, combine melted butter, flour, sugar and vanilla until crumbly. Set aside.
Make the cake
In a large bowl, whisk together butter, oil and sugar for 2-3 minutes.
Add the eggs, vanilla, yogurt, lemon juice and zest and whisk until combined.
Add flour, baking powder, baking soda and salt and stir just until combined. Stir in blueberries and set aside.
Cream cheese filling:
With an electric mixer, beat cream cheese, sugar, egg and lemon zest until smooth.
Assemble and bake
Spread ½ of the cake batter into the bottom of the prepared pan.
Spread cream cheese filling in the center — try to stay away from the edge of the pan if possible.
Top with remaining cake batter and spread to cover as much of the cream cheese as possible.
Sprinkle the crumb topping over top.
Bake at 350 degrees F for 60-70 minutes, or until center is set and does not jiggle when moved. It's a very moist cake, so don't worry about baking so long — you don't want an unbaked center! it could take up to 80 minutes.
Apricot Nectar Cake.
Any beginner can make this flavor-packed southern favorite!
the best coffee cake ever, made with a brown sugar cinnamon swirl and buttery pecan crumb streusel
Recipe:
Martha Stewart Makes Frangipane 4 Ways | Martha Bakes S6E5 Frangipane
Frangipane, a sweet nut cream, is a common component of many well-loved baked goods. In this lesson, discover how Martha incorporates frangipane, made with a variety of nuts, into four remarkable recipes: the beloved French pastry known as Bostock, a classic English bakewell tart, and an apricot tart made with a hazelnut frangipane. Plus, a pecan-frangipane coffee cake that is sure to become a family favorite.
#Frangipane #BakedGoods #Baking #Recipes
0:00 Introduction
0:04 How to make Bostock
5:38 How to make Bakewell Tarts
10:52 Martha Stewart's Apricot Tart Recipe
16:48 Pecan Frangipane Coffee Cake
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart!
This episode originally aired as Martha Bakes Season 6 Episode 5.
Full Recipes:
Bakewell Tart -
Apricot Hazelnut Frangipane Tart -
Pecan Frangipane Coffee Cake -
Thank you for watching Martha Bakes! Come back every Friday at 10AM EST as we present full and segmented original episodes from all 11 seasons of Martha Bakes, originally aired on PBS.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Makes Frangipane 4 Ways | Martha Bakes S6E5 Frangipane
Kuglof Torta s Marelicama | Apricot Bundt Cake
#recepti #soskuhinja #recipes
Kuglof Torta s Marelicama | Apricot Bundt Cake
⬇SASTOJCI / INGREDIENTS⬇
BISKVIT / BISCUIT
maslac.....1 žlica
butter......1 tbsp
brašno (TIP550).....2 žlice + 150g
flour (TYPE550)......2 tbsp + 150g
6 jaja
6 eggs
2 prstohvata soli
2 pinches of salt
šećer.........................150g
granulated sugar....150g
vanilin šećer (burbon)........10g
vanilla sugar (bourbon)....10g
otopljeno maslo.....110g
melted butter......110g
mlijeko.....100ml
milk.......100ml
prašak za pecivo....10g
baking powder.....10g
kakao u prahu.....40g
cocoa powder...40g
____________________________________
KREMA / CREAM
marelice......400g + 3 marelice
apricots....400g + 3 apricots
šećer.........................50g
granulated sugar....50g
šećer vanilija.....10g
vanilla sugar....10g
sok od limuna.....2 žlice
lemon juice.....2 tbsp
želatina.....10g
gelatin.....10g
vrhnje za šlag..........250ml
whipping cream....250ml
_____________________________________
I JOŠ... / AND...
marmelada od marelice....4 žlice
apricot jam.......................4 tbsp
čokoladne mrvice, ribana čokolada
chocolate crumbs, grated chocolate
______________________________________
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Apricot upside-down cake: so delicious and moist, you’ll love it!
This apricot upside-down cake is a moist, aromatic and healthy dessert. It’s great as a snack and even better at breakfast time with a glass of milk.
INGREDIENTS
3 eggs
16g baking powder
180g sugar
220g flour
70g vanilla yogurt
50g butter
15 apricots
40g brown sugar
DIRECTIONS
Beat the eggs and sugar together until the mixture is mixed well and becomes foamy (this will take about 10 minutes), add the butter, yogurt, sifted flour and the baking soda at the end. Butter a springform pan and sprinkle the bottom with two tablespoons of brown sugar. Arrange the apricot halves over the brown sugar, cut side down and pour the batter over them. Bake at 170°C for 35/40 minutes. All ovens are different and baking times may vary. We suggest using a toothpick to check if it is cooked. Let the cake cool for about 15 minutes before flipping it over onto a serving dish. Dust with some powdered sugar and enjoy it for breakfast! You can also slice it in half and fill it with apricot jam.