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June 2008

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 egg
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 egg
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)

Hats 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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