Shelly's Recipe

CREAM CHEESE AND FRUIT COFFEECAKE

Category: Coffee Cake

2 1/2 cups flour
3/4 cup brown sugar
3/4 cup butter

1 1/2 pkg (12 oz) cream cheese
1 tsp vanilla
1 large egg
1/3 cup sugar
2 tbsp sour cream

1/2 tsp baking soda, baking powder and cinnamon
1/4 tsp nutmeg and salt

3/4 cup buttermilk
1 large egg, whisked
1 tsp vanilla or 1/2 tsp almond extract

1 (21 oz) can fruit pie filling

For an optional icing, mix 1/2 cup confectioners’ sugar, 1/2 tsp vanilla or 1/4 tsp almond extract and 1-2 tbsp milk to form an icing of drizzling consistency. Drizzle over the coffeecake.

Preheat the oven to 350. Prepare a 10- to 12 inch springform pan, baking or tart pan by greasing well and flouring the inside of the pan. (A works wonderfully well and if you are using a springform pan, you will not need to flour it.)

Mix the flour and brown sugar together. With a pastry knife, cut in the butter until the mixture is granular in appearance. Measure and set aside 3/4 cup of the crumb mixture.

In a medium bowl, beat the cream cheese until it is soft. Add the vanilla, egg, sour cream, and sugar and beat until well-combined. Stir the baking soda, baking powder, spices and salt into the remaining crumb mixture. Form a well in the center of this dry mixture. Add the buttermilk to the egg and add the extract. Pour the buttermilk mixture into the well in the dry mixture. Stir with a fork until combined. Do not over mix. Some lumps will remain. Set aside just over one cup of this batter. Place the batter (not the cup set aside) in the prepared pan. Spread it evenly across the bottom and slightly up the sides with a rubber spatula. Spread the cream cheese filling over the batter. Spread the pie filling over the cream cheese.

Spoon the set aside batter on the pie filling in drops—it will not cover the filling but will spread while baking. Sprinkle the remaining 3/4 cup crumb mixture over the batter. (You will have five layers: batter on the bottom, then cream cheese, then fruit filling, then batter, and finally the crumb topping.) Bake for 55 to 60 minutes or until golden and the cake portion tests done with a toothpick. Baking times will vary with different pans.

Let the cake cool for ten minutes in the pan on the rack. If you are using a springform pan, loosen the edges and remove the ring after ten minutes. If desired, drizzle the icing over the coffeecake. Notes: Unlike most coffeecakes, this one needs to be chilled to set the cream cheese filling.