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Cream Cheese-Filled Coffeecake With Fruit Preserves and Crumble Topping

Cream Cheese-Filled Coffeecake With Fruit Preserves and Crumble Topping

USA WEEKEND columnist Pam Anderson

USA WEEKEND columnist Pam Anderson

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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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:
  • 63 mg
  • 21%
  • Sodium:
  • 205 mg
  • 8%

Based on a 2,000 calorie diet

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.
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Reviews

EILISH40
45

EILISH40

7/9/2008

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 apart by the seams and doesn't even follow it. Sorry to complain, but this is annoying.

Chelsey Wolnowski
32

Chelsey Wolnowski

4/30/2006

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 butter, sugar, and eggs. I also added a couple tsps of vanilla at this point. I increased the sugar to 3/4 cup, because I used frozen cranberrys as the fruit, and as we all know, they can be VERY tart. I used sour cream instead of yogurt because it's all I had on hand. Finally, I stired the frozen cranberrys (About 1 cup) right in to the batter. I greased a spring form pan, and poured the batter into it. I creamed the cream cheese mixture together as directed and poured that over the batter. I added some nutmeg and probably twice as much butter as called for to the crumb topping, and sprinkled that on the top. (Note: next time I make it I will deffinetly use white sugar instead of brown for the crumb topping) I baked it at 350 for probably 45-60 mins. Once out of the oven, let cool for at least an hour before removing the outer part of the spring form pan if you choose to use it. It works wonderfuly, but needs time to set. Anyway, turned out FAB! Served it with some good vanilla ice cream, and every one LOVED it! Play with this recipe to make it work for you. It's deffinetly worth it! :)

BCOMP10444
18

BCOMP10444

4/29/2006

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 remaining yogurt. I made it using orange marmalade for the fruit filling and overall it was pretty good. I will make it again.

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