Cream Cheese-Filled Coffeecake With Fruit Preserves and Crumble Topping Recipe
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Cream Cheese-Filled Coffeecake With Fruit Preserves and Crumble Topping

By: 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."

Rating: This weblink has been rated 35 times with an average star rating of 4.3 Read Reviews (32)

Rate/Review | 1,256 people have saved this

 

Servings  (Help)

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Original Recipe Yield 1 (9 inch) square cake
 

Ingredients

  • Crumble topping:
  • 3/4 cup all-purpose flour
  • 1/2 cup dark brown sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons butter, melted but not hot
  •  
  • Optional:
  • 1/2 cup of your choice - coarsely chopped nuts (walnuts, pecans, almonds), old-fashioned oatmeal or sweetened flaked coconut
  •  
  • Optional cream cheese filling:
  • 8 ounces softened cream cheese
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  •  
  • Coffeecake batter:
  • 1 1/2 cups all-purpose bleached flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 5 tablespoons butter, at room temperature
  • 1/2 cup sugar
  • 1 egg
  • 1/4 cup plain low-fat yogurt
  •  
  • Optional fruit (or chocolate) filling:
  • 1/2 cup of your choice - raspberry or strawberry jam; peach, cherry, or pineapple preserves; apple butter; orange marmalade or mini chocolate chips

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

Nutritional Information open nutritional information

Amount Per Serving  Calories: 313 | Total Fat: 16.2g | Cholesterol: 64mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 30, 2006 by Chelsey Wolnowski 
Ok, so I made so many changes, but it turned out great, so I will share them all. First, for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 9, 2008 by EILISH40 
A good basic coffee cake recipe that should be in everyone's file. Made as directed (fruit... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 29, 2006 by BCOMP10444 
There is a problem with the directions of this recipe. Step 5 should read: Beat in half the... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 25, 2007 by ANA 
I will not be making this again. I pretty much followed the recipe, but I added some vanilla... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 8, 2006 by Lexie 
I was scared to try this, but glad I did! It is SO good! I brought it to easter breakfast... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 23, 2005 by JenMusic 
This was a rich coffee cake, and very good. I used chocolate chips for the flavor layer, and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 1, 2006 by V. Barr 
excellent! For the fruit filling I used 3/4 cup fresh raspberries + 3/4 cup sugar. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 31, 2006 by BECCASUE 
The cheese is the best part, I will propably make this again with a different batter. I always... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 10, 2005 by Navka 
Fantastic coffeecake! I used cream cheese and toasted almonds as my variation, and there were... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 16, 2007 by Shezzza 
I love this recipe the combinations are endless! I used the oatmeal in the crumble topping. I... MORE

 
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