FIG-RASPBERRY COFFEE CAKE

“This isn’t a traditional coffee cake with a vein of streusel that runs through the middle,” Margarita Manzke says.“Instead of streusel, I prefer fruit and jam — so that it’s a seasonal coffee cake — but I do put streusel on top! And fresh fruit, too. When warm, the cream cheese with the fresh figs, jammy fruit, and streusel is especially delicious.”

For the streusel:

1/2 cup granulated sugar

1 cup plus 1 tablespoon all-purpose

flour

3 teaspoons ground cinnamon 1 teaspoon fine sea salt 6 tablespoons unsalted butter,

pliable but still cold

For the cream cheese filling: 8 ounces cream cheese, at room

temperature

2 tablespoons confectioners’ sugar

For the coffee cake:

2 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 3/4 cup unsalted butter

1 1/2 cups plus 2 tablespoons

granulated sugar

3 eggs

1 cup plus 3 tablespoons sour

cream

1 cup fig jam

6 fresh figs, stemmed and

quartered

6 ounces raspberries

To make the streusel: Place the granulated sugar, flour, cinnamon, salt and butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the butter pieces are the size of small peas.

Set aside. The streusel can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.

To make the cream cheese filling: Put the cream cheese and confectioners’ sugar in a clean mixer bowl with a clean paddle attachment, cream on high speed until the cream cheese is smooth. Transfer the cream cheese to a pastry bag and set aside.

Preheat the oven to 350 degrees. Grease 2 (9-by-5-inch) loaf pans.

Sift the flour, baking powder, baking soda and salt into a bowl and set aside. In a clean mixer bowl with a clean paddle attachment, cream the butter and granulated sugar on medium speed until light and fluffy. Add the eggs one at a time, beating well after each addition to fully incorporate before adding the next. Add the sour cream and continue mixing to incorporate. Stop the mixer, add the flour mixture all at once, and mix on low speed just until incorporated. Set aside.

Transfer the batter to a pastry bag fitted with a 1/4-inch round tip. Pipe a layer of batter on the bottom of each pan, so that it comes about 1/2 inch up the sides. Pipe a border of cream cheese filling on top of the batter 1/2 inch in from the sides of the pans.

Fill the center of the cream cheese border in each pan with half of the fig jam. Cover the jam with the remaining batter. Sprinkle a thin layer of streusel over the tops of the cakes. Place the figs and the raspberries on top, alternating the fruit in a line down the center of each cake.

Bake for 45 to 55 minutes, until a toothpick or cake tester inserted into the center of the cakes comes out clean. Run a knife around the inside edges of the pans and unmold the cakes onto a cooling rack. Cool before slicing. These cakes are best eaten right away, but you can store, covered, in the refrigerator for up to 2 days.

Makes 2 (9-by-5-inch) loaf cakes, 12 slices each. Per slice: 303 calories (percent of calories from fat, 37), 4 grams protein, 45 grams carbohydrates, 2 grams fiber, 13 grams fat (8 grams saturated), 60 milligrams cholesterol, 228 milligrams sodium.

Reprinted with permission from “Baking at République” by Margarita Manzke, copyright © 2019. Published by Lorena Jones Books, a division of Penguin Random House Inc.