Description
A tender, spiced coffee cake with huckleberries and a cinnamon crumble, featuring a cream cheese-butter base for rich moisture and texture.
Ingredients
Salted butter, softened – 1/4 cup (2 oz)
Cream cheese, softened – 8 oz
White sugar – 1 cup
Large egg, room temperature
All-purpose flour – 1 cup
Baking powder – 1 tsp
Salt – 1/4 tsp
Vanilla extract – 1 tsp
Huckleberries (fresh or frozen) – 2 cups
White sugar (for topping) – 2 tbsp
Ground cinnamon – 1 1/2 tsp
Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch round pan.
In bowl, cream butter, cream cheese, and 1 cup sugar until smooth.
Beat in egg until fully incorporated.
Sprinkle flour, baking powder, and salt into mixture; fold gently.nFold in huckleberries, being careful not to overmix.
Sprinkle cinnamon-sugar topping evenly over batter.
Bake for 25-30 minutes until golden and toothpick inserted shows few moist berries.
Notes
Use unsalted butter and add 1/4 tsp salt if preferred
Folding batter preserves cake’s tender texture
Frozen berries can be used without thawing
Store in airtight container for up to 3 days
- Prep Time: 15
- Cook Time: 25
- Category: Trend Recipes
- Method: Baking
- Cuisine: American