↞ recipe box start page
Category: Coffee Cake
Prep Time: Cook Time: Total Time:
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.
view more member recipes
CREAM CHEESE AND FRUIT COFFEECAKE
view my recipes
print
save
Category: Coffee Cake
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Cream Cheese And Fruit Coffeecake
by sgre52160
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
by sgre52160
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
Raspberry Cream Cheese Coffeecake
by sgre52160
Coffee Cake 2 1/2 cups flour 3/4 cup sugar and butter 1/2 tsp baking powder and baking soda 1/4 tsp salt 3/4 cup sour cream 1 egg 1 tsp almond extract Filling 1 (8 oz) pkg cream cheese, sof
by sgre52160
Coffee Cake 2 1/2 cups flour 3/4 cup sugar and butter 1/2 tsp baking powder and baking soda 1/4 tsp salt 3/4 cup sour cream 1 egg 1 tsp almond extract Filling 1 (8 oz) pkg cream cheese, sof
Coffeecake With Fruit Fillling
by sgre52160
2 1/2 cups flour 3/4 cup brown sugar 3/4 cup butter 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
by sgre52160
2 1/2 cups flour 3/4 cup brown sugar 3/4 cup butter 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
Citrus Cream Cheese Dip For Fruit
by sgre52160
1 (8 oz) pkg cream cheese, softened 2 cups powdered sugar 2 tbsp vanilla extract 1 tbsp grated lime, lemon or orange rind 1 cup whipped cream Assorted fruit Beat first 4 ingredients until fluf
by sgre52160
1 (8 oz) pkg cream cheese, softened 2 cups powdered sugar 2 tbsp vanilla extract 1 tbsp grated lime, lemon or orange rind 1 cup whipped cream Assorted fruit Beat first 4 ingredients until fluf
view more member recipes