elderberry coffee cake

This Elderberry Coffee Cake is a real treat for brunch and a welcomed dessert at any time.  The sour cream in the cake batter makes the cake nice and moist, and the cream cheese and elderberry filling add spectacular flavor…you won’t have any leftovers!

Preheat Oven to 350F.  Line the bottom of an 8 inch springform pan with parchment paper or non-stick baking paper.

Ingredients:

• Butter Cake and Crumb Topping:
  • 2 cups all-purpose flour
  • ¾ cup sugar
  • ½ cup butter, cold and cut into pieces
  • ¾  tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¾ cup sour cream
  • 1 large egg
  • 1 tsp vanilla
    
    
• Cream Cheese Filling: 
  • 8 oz cream cheese at room temperature
  • ¼ cup sugar
  • 1 large egg
    
    
• Elderberry Filling:
  • 8 oz Elderberry Jam

Preparation:

• To prepare the cream cheese filling, place the cream cheese in a medium sized bowl and beat the cream cheese until smooth.
• Add in the sugar and the egg and beat again until well incorporated. 
• Set aside.
• To prepare the cake batter, combine the flour and sugar together in a large bowl.
• Using a pastry cutter, cut in the butter until the butter is the size of small peas and the mixture is crumbly.
• Measure ¾ cup of the mixture and set aside to use as the topping.
• Add the baking soda, baking powder and salt to the cake mixture and mix well.
• In another bowl beat the sour cream, egg and vanilla until blended. 
• Stir the wet mixture gently into the flour mixture until well incorporated. 
• The batter will be sticky and will form a ball.
• Spread the batter in the lined springform pan. 
• Using a spoon or fork, work the batter up the edges of the springform pan in order to form a ½ inch border, leaving a shallow well in the center. 
• Pour the cream cheese mixture into the well, over the batter, being careful not to go beyond the border.
• Gently heat the elderberry jam over low heat, stirring frequently, until liquid.
• Pour the warmed jam over the cream cheese filling, and then top with the reserved crumbs.
• Bake for 50-55 minutes.
• Cool in the pan on a wire rack for another 20 minutes before removing the sides of the springform pan.
• Allow to cool for another 30 minutes or so before slicing.
• Serve this beautiful elderberry coffee cake with…(what else?)…coffee!