RCI-BR.004.0276.001
Huckleberry Coffeecake
Purchased from Tibbenham Estate in Anna, Texas in 1997. This one is marked as a family favorite. The notation on the ledger indicates this came from an old Metropolitan Cookbook in the 1940s.
Prep30 min
Cook10 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- unsalted butter1/4 cupsoftened
- cream cheese4 ouncessoftened
- 1 cup
- 1 unit
- 1 cup
- 1 teaspoon
- 1/4 teaspoon
- 1 teaspoon
- 2 cups
- 1 unit
- 2 tablespoons
- 1 teaspoon
Method
1
Preheat oven to 350°F and lightly coat an 8-inch square baking pan with vegetable cooking spray.
2
Combine softened unsalted butter and cream cheese in a large mixing bowl, then beat with an electric mixer until smooth and creamy.
3
Gradually add 1 cup sugar to the butter-cream cheese mixture, beating until light and fluffy, about 2-3 minutes.
4
Add the egg to the mixture and beat until fully incorporated, then stir in vanilla extract.
5
Whisk together cake flour, baking powder, and salt in a separate bowl.
6
Fold the dry ingredients into the wet ingredients with a spatula until just combined, being careful not to overmix.
7
Gently fold the fresh huckleberries into the batter until evenly distributed, taking care not to crush them.
8
Pour the batter into the prepared baking pan and smooth the top with a spatula.
9
Combine 2 tablespoons sugar with ground cinnamon in a small bowl, then sprinkle this mixture evenly over the top of the batter.
10
Bake in the preheated 350°F oven for 35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
35 minutes
11
Remove from the oven and allow the coffeecake to cool in the pan for 10 minutes before serving.