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Blueberry Cream Cheese Coffee Cake With Pistachios And White Chocolate Glaze
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- #91165
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
2 3/4 cups all-purpose flour
1 cup packed brown sugar
1 cup unsalted butter, at room temperature
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
3 eggs
1 teaspoon almond extract
1 pound cream cheese, at room temperature
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup fruit preserves
1 cup blueberries (if using frozen, drain and pat dry after thawing)
1 teaspoon ground cinnamon
1/2 cup chopped pistachios
Glaze
1/2 cup white chocolate chips
1 tablespoon solid vegetable shortening
directions
Heat oven to 350 degrees F. Grease, flour 10-inch springform pan.
Pulse flour, sugar in processor twice to mix. Add butter; pulse until coarse meal, 10 pulses. Remove 2 cups; reserve.
Add baking powder, soda, salt, sour cream, 1 egg and almond extract to mixture in food processor. Process, 30 seconds. With floured hands, spread dough over bottom and slightly up sides of prepared pan.
Beat cheese, sugar, vanilla and 2 eggs in bowl. Pour over crust. Carefully spoon preserves over cheese mixture. With knife, swirl preserves through cheese mixture. Scatter berries over top.
Add cinnamon and nuts to reserved crumb mixture. Sprinkle on top of cake.
Bake in 350 degree F oven 65 to 70 minutes, until almost set, and top is golden brown. Remove pan to rack; cool 15 minutes. Remove sides of pan. Cool.
For Glaze: Microwave chips and shortening in microwave-safe bowl on HIGH 5 seconds. Stir. Microwave in 15 second increments, stirring, until chocolate is melted. Drizzle over cooled cake.
added by
kmorales
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
April 6, 2014
I'm one of the guests that Mechelle served this coffee cake to. I can vouch firsthand for the fact that it is amazing. I'm a new fan of the website and will be making this recipe and others!
April 4, 2014
Everything about this coffee cake was amazing! I wanted something impressive for a brunch we threw and it was a huge hit. Several people asked for the recipe so I made copies and handed them out.