Description
A cream cheese coffee cake using Almond Dream yogurt.
Ingredients
- FOR THE CAKE BATTER:
- 1 cup All-purpose Flour
- ½ cups Sugar
- ½ teaspoons Baking Powder
- ½ teaspoons Baking Soda
- 6 ounces, weight Almond Dream Yogurt
- 1 whole Egg
- ¼ cups Buttermilk
- ¼ cups Canola Oil
- 1-½ teaspoon Vanilla Extract
- ½ cups Raspberries
- ½ cups Blueberries
- FOR THE CREAM CHEESE LAYER:
- 8 ounces, weight Cream Cheese
- ¼ cups Sugar
- 1 whole Egg
Preparation
Preheat oven to 350ºF. Spray a loaf pan with nonstick spray. Set aside.
For the cake:
Prepare the cake layer by whisking together flour, sugar, baking powder, and baking soda in a medium bowl. In a separate bowl, beat together yogurt, egg, buttermilk, oil, and vanilla just until combined. Add dry ingredients in two batches to the wet ingredients and mix until combined. Set aside.
For the cream cheese layer:
With a hand mixer, beat cream cheese until smooth. Add sugar and egg; beat just until combined.
To assemble:
Add half of the cake batter into prepared loaf pan and drop in the raspberries and blueberries. Push them into the batter. Spread half of the cream cheese mixture over the cake batter. Add remaining cake batter and then the remaining cream cheese and repeat the fruit layer with the remaining raspberries and blueberries. You will have four separate layers when finished.
Bake for 40–45 minutes or until toothpick inserted into the middle comes out clean. Let cake cool for 5–8 minutes at room temperature before removing to a wire rack to cool completely.
Serve and enjoy!
