Cream Cheese-Filled Coffeecake With Fruit Preserves and Crumble Topping

Cream Cheese-Filled Coffeecake With Fruit Preserves and Crumble Topping

45

"If you understand how to vary the recipe, you only need one basic coffeecake in your repertoire. My all-purpose version consists of four components: batter, cream cheese filling, fruit preserves and crumb topping. The last three can be changed (or in some cases, omitted) to create a custom cake."

Ingredients

{{adjustedServings}} servings 313 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 38.6g
  • 12%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 205 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Spray a 9-inch square metal baking pan with cooking spray. Fold a 17-inch length of heavy-duty foil to 8 1/2 inches wide and fit in the pan bottom and up 2 sides, so you can use the foil overhang as a handle to pull the baked cake from the pan.
  2. Topping: Use hands to thoroughly mix ingredients in a medium bowl, pressing together to form large clumps; set aside.
  3. Cream cheese filling: Beat cream cheese and sugar with an electric mixer until thoroughly mixed. Beat in egg and vanilla until smooth; set aside.
  4. Cake: Mix flour, baking powder, baking soda and salt in a medium bowl; set aside.
  5. Beat butter and sugar with an electric mixer set on medium-high until light and fluffy. Beat in egg until smooth. Beat in half the dry ingredients, then the remaining yogurt. Beat until ingredients are fully incorporated.
  6. Spread batter evenly over prepared pan. Spread cream cheese filling over batter. Dollop fruit filling (or sprinkle chocolate chips) over cream cheese filling. Finally, sprinkle evenly with crumble topping, pressing on it lightly to adhere.
  7. Bake until batter is fully set and topping is golden brown, about 45 minutes. Transfer pan to a wire rack to cool for 5 minutes. Run a thin-bladed knife around the sides, then use foil handles to pull cake from pan onto the wire rack. Cool to room temperature and serve. Can be covered with foil and stored at room temperature for one day.

Footnotes

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews

45
  1. 50 Ratings

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A good basic coffee cake recipe that should be in everyone's file. Made as directed (fruit added to taste) it works well. Cannot understand how a recipe can be rated when someone takes is apa...

Ok, so I made so many changes, but it turned out great, so I will share them all. First, for the cake, I used 1/2 cup of un-diluted frozen orange juice concentrate. I creamed that in with the bu...

There is a problem with the directions of this recipe. Step 5 should read: Beat in half the dry ingredients, followed by half the yogurt. Beat in the remaining dry ingredients, then the remain...