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Cream Cheese-Filled Coffeecake With Fruit Preserves and Crumble Topping
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Master one versatile coffeecake recipe with a simple batter, cream cheese filling, fruit preserves, and crumb topping that can be customized to your liking.
Ingredients:
  • 0.75 cup all-purpose flour
  • 0.5 cup dark brown sugar
  • 0.5 teaspoon ground cinnamon
  • 6 tablespoons butter, melted but not hot
  • 0.5 cup of your choice - coarsely chopped nuts (walnuts, pecans, almonds), old-fashioned oatmeal or sweetened flaked coconut
  • 8 ounces softened cream cheese
  • 0.5 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose bleached flour
  • 1.25 teaspoons baking powder
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon salt
  • 5 tablespoons butter, at room temperature
  • 0.25 cup plain low-fat yogurt
  • 0.5 cup of your choice - raspberry or strawberry jam; peach, cherry, or pineapple preserves; apple butter; orange marmalade or mini chocolate chips
Instructions:
  • Preheat the oven to 375 degrees and position the rack to the lower-middle position. Grease a 9-inch square metal baking pan with cooking spray. Line the pan with a 17-inch long piece of wide heavy-duty foil, leaving an overhang on two sides to easily lift the cake out later.
  • Combine ingredients in a medium bowl using your hands, pressing together to form large clumps; set aside.
  • Prepare the creamy filling by combining cream cheese and sugar, beat with an electric mixer until well blended. Add egg and vanilla, beat until smooth. Set aside.
  • In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
  • Using an electric mixer on medium-high speed, cream together butter and sugar until light and fluffy. Add the egg and beat until smooth. Mix in half of the dry ingredients, followed by the remaining yogurt. Beat until everything is well combined.
  • Smooth batter over pan, layer with cream cheese filling, drop fruit filling (or chocolate chips) on top, then evenly distribute crumble topping, gently pressing it down to stick.
  • Bake for about 45 minutes until the batter is fully set and the topping is golden brown. Allow the cake to cool in the pan for 5 minutes on a wire rack. Use a thin-bladed knife to gently release the sides, then use the foil handles to transfer the cake onto the wire rack. Let it cool to room temperature before serving. To store, cover with foil and keep at room temperature for up to one day.

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