Cream Cheese Coffee Cake

This recipe yields 1 eggless portion. Coffee and Cream cheese together !! Sounds tempting, right? This recipe is definitely a heads turner.

Streusel

In a bowl, take flour, brown sugar, cinnamon powder and salt together.
Now add in unsalted butter and mix using your fingertips to achieve a sandy texture. We need a few small clusters as well.
Refrigerate it for 15 – 20 minutes, until further use.

Preheat the oven at 180 ̊C (OTG mode: upper rod + lower rod + fan). Grease and line a 6 inch round tin with butterpaper.
In a bowl, for buttermilk, mix milk and apple cider vinegar together. Keep aside.
In a bowl, sift together flour, baking powder, baking soda, salt and set aside.
In another bowl, beat cream cheese, unsalted butter,coffee powder, brown sugar and castor sugar until light and creamy.
Now add in curd, vanilla essence to the above mix and combine.
Fold the dry ingredients into the creamed butter mixture in three batches, alternating with buttermilk. Start and end with flour mixture while mixing.
Now spread half the batter in the prepared tin with a spatula. Then pipe cream cheese batter on top and finally spread the remaining batter over it, evenly.
Lastly spread streusel on the top and bake at 180 ̊C (OTG mode: lower rod only) for 40 – 42 minutes or until a toothpick inserted in the centre comes out clean.

Once the cake cools down, loosen it’s sides using a palette knife and then demould it.
Now dust some icing sugar on the top and finish off by placing blueberries and mint leaves in the centre.