The Recipe:

Elderberry Cream Cheese Coffee Cake for Brunch

By:  Ari  Bendersky  Abe's Market Contributor  May 1st, 2014

Ask a mom what she wants for Mother's Day and oftentimes the answer is, "Just your love." At least that's what my mom always says. I mean, come on ... give me something to work with. You can't wrap love in a gift box! Kidding aside, if you're tapped for creative gift ideas, you can always bake mom this antioxidant-rich elderberry cream cheese coffee cake, crafted by our friends at Norm's Farms, and serve it to her at brunch on Mother's Day.

Elderberry Cream Cheese Coffee Cake Recipe

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


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:


Prepare the cream cheese filling.

  1. Beat the cream cheese until smooth.  
  2. Add in the sugar and the egg and beat again until well incorporated.  
  3. Set aside.

Prepare the Cake.

  1. Combine the flour and sugar together in a bowl and 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.
  2. Add the baking soda, baking powder and salt to the cake mixture and mix well.
  3. 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 form a ball.
  4. Spread the batter in the lined spring form pan. Using a spoon or fork, work the batter up the edges of the spring form pan in order to form a ½ inch border and form 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.
  5. 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.
  6. Bake for 50-55 minutes. Cook in the pan on a wire rack for another 20 minutes before removing the sides of the spring form pan.


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Ari Bendersky

Abe's Market Contributor

Ari Bendersky Ari joined Abe's Market after years of covering music, lifestyle, wine and food for the New York Times, AP, Rolling Stone, Eater, Huff Post and more. He lives naturally by biking, hiking, green juicing and avoiding high-fructose corn syrup at all costs.

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