A scrumptious cream cheese and berry-filledyeast pastry coffeecake.
Recipe: Berry Breakfast Bundt
Berry Filling:1 (8-ounce) package cream cheese, softened 1/2 cup blackberry jam (or your choice) 1 large egg 1 teaspoon lemon juice 1/2 cup granulated sugarDough:2 1/4 teaspoons active dry yeast 1/3 cup warm water 1/2 cup plus 1 teaspoon granulated sugar 4 1/2 cups all-purpose flour 2 teaspoons baking powder 1 1/2 teaspoons salt 1 teaspoon baking soda1/2 cup vegetable shortening 1/4 cup butter 1 1/4 cups buttermilkFresh blackberries for garnish (optional)
Beat ingredients for berry filling togetherwith an electric mixer.
Proof the yeast in the warm water, mixedwith a teaspoon of sugar, for 10 minutes.
Preheat oven to 375°F (190°C).
In a large mixing bowl, combine remainingdry ingredients. Blend the butter and shortening with the dryingredients until the mixture resembles coarse meal. Mix in thebuttermilk and yeast mixture. The dough will be slightly sticky.
Roll the dough out on a floured surfaceand press into a greased 10-inch bundt pan, leaving a well inthe center for the filling.
Reserve 1/2 cup of the filling and spoonthe remaining filling evenly into the well. Press the dough togetherover the filling, completely enclosing it.
Bake for 40 to 45 minutes, until cakeis lightly brown. Unmold onto a serving platter and allow tocool slightly. Drizzle remaining filling over top. Garnish withfresh berries, if desired.
Makes 8 servings.
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