Lunchbreak: Cherry cheese coffee cake, prepared by Community Tavern pastry chef Elissa Narow

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Executive Pastry Chef Elissa Narow

Community Tavern
4038 N. Milwaukee Avenue
Chicago
(773) 283-6080
www.communitytavern.com/

*Check out their website for details on Mother's Day brunch offerings.

Cherry Cheese Coffee Cake

Cherry Filling

Ingredients:
14 oz. cherries
3 oz. sugar
1/4 tsp lemon juice
1 Tbs cornstarch

Directions:
Mix together cherries, sugar, and lemon juice in a bowl. Let macerate until juicy. Create a slurry with the cornstarch and 1-2 Tbs of the liquid. Place the cherries in a sauce pan over low heat. Once warm, add in the slurry and cook to boil, being careful to stir so as not to burn. Pour mixture into a shallow dish to cool.

Cream Cheese Filling

Ingredients:
1 pound cream cheese, room temperature
2/3 cup sugar
1 egg
1 yolk

Directions:
Paddle cream cheese until smooth and then mix in sugar until smooth. Mix in the egg and yolk just to incorporate. Set aside in piping bag until needed. This is enough for 2 loaf pans.

Crumb Topping

Ingredients:
4 oz. butter, melted
1 1/4 cup all-purpose flour
1/4 cup sugar
pinch salt
1/2 tsp cinnamon

Directions:
Mix together dry ingredients in a bowl, and stir in melted butter until crumbly looking.

Coffee Cake Batter

Ingredients:
4 oz. butter, soft
1 cup sugar
2 eggs, slightly beaten
1 tsp vanilla
1 cup Greek yogurt
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp baking powder

Directions:
Sift together dry ingredients and set aside. Cream the butter and sugar. Mix in the eggs and vanilla. Then, scrape bowl. Mix in the yogurt until smooth. Scrape bowl again and add in sifted dry ingredients, just to incorporate. This makes batter for a 9x5 loaf pan plus 6 cupcake size.

Assembly
Pour batter into selected pan. Pipe in the cream cheese filling and create a wall on the outside. Spoon the cherry filling on top of the cheese. Cover all with the crumb topping. Bake at 350 degrees for 45-55 minutes until golden and the cake tester comes out clean.

*Chef lined the bottom of the loaf pan or square 9x9 pan with parchment paper.

*If using cupcake pan w/ liners -- bake for about 15-20 minutes -- until a toothpick/cake tester inserted comes out clean.