i was racking my brain and then the interwebs for some new toppings for a buttermilk coffeecake base. in the past, i have always topped coffee cake very simply with some streusel crumb, but i came across a blueberry coffee cake with a cream cheese center. still wanting a sort of simple cake and one that wasn’t too wet or too sweet, i started to fiddle with combining the two recipes. cherries are my all-time favorite fruit and i figured cherry preserves would be less wet and sweet than a pie style cornstarch thickened filling. i still wanted my streusel topping, but with some extra punch, so i added almond flour to the mix. My dear friend Brenda calls this the SuperNova Cake.
yes, i’m still riffing on my go to basic pound cake recipe. this time, a plan to make cheesecake fell apart due to timing and i decided to see what would happen if i used the cream cheese in place of heavy cream or sour cream in the pound cake recipe.
sometimes, someone pesters you so much about something, that you have to cave in and my mom is relentless about cheesecake. for a while now, i’ve been making a version of new york cheesecake, that is just cream cheese, sugar, eggs and vanilla cooked in a water bath. but i was waxing nostalgic for the cheesecake that i grew up with. there’s no water bath and a just touch of flour for structure. Continue reading