Recipe of the Month
Blackberry Cream Streusel Cake
The Inn At Twin Linden, Churchtown, PA
Ingredients for cake topping
2 1/4 cups all purpose flour
1/2 cup sugar
3/4 cup butter
1/2 cup sliced almonds
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup sour cream
1 teaspoon almond extract
Preheat the oven to 350 degrees. Grease and flour a 9- or 10-inch
spring-form pan. In a large bowl, combine the flour and sugar. With a pastry
blender, cut in the butter until crumbly. Remove 1 cup of the crumb mixture;
stir the almonds into the reserved crumb mixture and set aside.
To the remaining flour mixture, add the baking powder, soda and salt and
combine well. In a separate bowl, whisk together the sour cream, egg and
almond extract. Stir the sour cream mixture into the dry mixture and combine
well. Spread the batter into the pan evenly.
Ingredients for filling
8 oz cream cheese
1/4 cup sour cream
1/4 cup sugar
1 teaspoon almond extract
1 cup seedless blackberry preserves
With an electric mixer, beat together the cream cheese, sour cream, egg and
sugar. Mix in the almond extract. Pour the mixture over the batter. Spoon
the preserves evenly over the cheese mixture. Sprinkle the reserved crumb
mixture over top.
Bake for 45 minutes, or until firm and lightly browned.
Adapted from "Morning Glories: Recipes for Breakfast, Brunch & Beyond from
an American Country Inn" by Donna Leahy (Rizzoli International, 1996)
off to Pancakes with Personality® Winner Joanne Nichols of the
Arbor Inn in Rye, NH, and runner-up Cyndi Cobb from the Colby Hill Inn.
In addition to print and radio coverage, the contest was featured in
February on the well-known ABC-TV program,
Boston Chronicle on February 27, 2008.
Click here to see the video of the “Flapjack Face-off.”
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