Best Fruit And Cream Cheese Coffee Cake Recipes

CHERRY CREAM CHEESE COFFEECAKE WITH STREUSEL CRUNCH TOPPING

Steps:

• Butter and flour a 9" square pan.*
• In a small bowl, beat the cream cheese until soft and smooth. Add the single egg and 1 tbsp sugar and continue to beat until creamy.
• In another bowl, place the flour, baking powder, baking soda, and salt in a small bowl and stir well.
• Cream butter and sugar together in a large mixing bowl (I used my KitchenAid mixer) until fluffy and light. Add the eggs, one at a time, clearing well after each addition; then add the vanilla.
• Add about one third of the flour, and mix well.
• Next, add about a third of the yogurt/labne, and incorporate into the mixture. Continue two more times, until the flour and yogurt/labne is used, occasionally using a spatula to scrape the sides and bottom.
• Place half of the batter into the 9x9 pan. Spoon the jam evenly over the batter. Next, spread the cheese mixture over the jam layer. Spread the remaining cake batter over the top.
• Using a knife, swirl through the cherry cheese coffee cake to marbleize the inside layers. Now sprinkle the streusel topping over the cake.
• Bake for 50 minutes to an hour, or until cake tester comes out clean.
• Allow to cool slightly, before cutting. Serve warm with tea or coffee.

FRUIT AND CREAM CHEESE COFFEE CAKE

Steps:

• 1. For the batter, in a large mixing bowl, cream butter and sugar.
• 2. Beat in egg.
• 3. Combine 1 cup flour, baking powder, and salt; gradually add to creamed mixture alternately with milk.
• 4. Toss blueberries with remaining flour.
• 5. Stir blueberries and cream cheese into creamed mixture. The batter will be thick and lumpy with the bits of cream cheese.
• 6. Transfer to a greased 8-in. square baking dish.
• 7. For the topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly.
• 8. Sprinkle over batter.
• 9. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean.

CREAM CHEESE-FILLED COFFEECAKE WITH FRUIT PRESERVES AND CRUMBLE TOPPING

Steps:

• 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.
• Topping: Use hands to thoroughly mix ingredients in a medium bowl, pressing together to form large clumps; set aside.
• Cream cheese filling: Beat cream cheese and sugar with an electric mixer until thoroughly mixed. Beat in egg and vanilla until smooth; set aside.
• Cake: Mix flour, baking powder, baking soda and salt in a medium bowl; set aside.
• 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.
• 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.
• 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.

CREAM CHEESE DANISH COFFEECAKE

Steps:

• Combine 1 cup flour, sugar, yeast, and salt in the bowl of a stand mixer.
• Combine 1 cup milk and butter in a 2-quart saucepan over low heat; heat until very warm (120 to 130 degrees F (40 to 54 degrees C)), about 5 minutes.
• Beat milk-butter mixture gradually into flour mixture on low speed. Increase speed to medium; beat for 2 minutes, stopping occasionally to scrape the bowl with a spatula. Beat in 1 cup flour and egg, occasionally scraping the bowl. Switch to the dough hook attachment; mix in remaining 2 cups flour until a soft dough forms.
• Turn dough out on a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. Shape into a ball. Transfer to a greased bowl. Turn over to coat top with grease. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch down dough and turn out on a lightly floured surface. Divide into 2 pieces. Place each piece in a separate bowl. Cover and refrigerate, 2 hours to overnight.
• Combine cream cheese, confectioners' sugar, 1 egg, and lemon juice in the clean bowl of a stand mixer. Beat on low speed until evenly blended. Increase speed to medium; beat until fluffy, about 3 minutes.
• Grease 2 baking sheets. Roll 1 piece of dough into a 12x15-inch rectangle. Transfer to a baking sheet. Repeat with remaining dough.
• Spread cream cheese filling in a 4-inch strip down the center of each rectangle. Cut dough on both sides of the filling into 1-inch-wide strips. Fold strips alternately over the filling to create a braid. Cover braided dough and let rise in a warm, draft-free place until doubled, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Brush tops of braids with 2 tablespoons milk.
• Bake in the preheated oven until golden brown, about 20 minutes. Transfer to a wire rack to cool.

FRUIT FILLED CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 400°F.
• Cut the cream cheese and margarine into the bisquick until crumbly.
• Blend in milk until it makes a dough.
• Turn dough onto lightly floured surface and kneed 8 to 10 times. Form dough into a fat rectangle shape.
• Using a rolling pin, begin to roll out the dough into a 12 x 8 inch rectangle. You may need to use flour under and on top several times to keep the dough from sticking.
• Lift dough onto a greased baking sheet.
• Spread a can of pie filling of your choice down the center of the dough.
• With a knife, cut strips about 1 inch apart down the sides. Fold the strips up and over the fruit filling at an angle.
• Mix the cinnamon and sugar. Sprinkle on the top evenly.
• Place in the preheated oven on the center rack. Bake for 15 - 17 minutes.
• Be sure and check it at about 8 minutes to see if the top is browning. If it has, place a piece of foil, lightly on top to prevent burning.
• You can also skip the cinnamon/sugar step and drizzle with a glaze instead.

CREAM CHEESE COFFEE CAKE

Steps:

• In a small saucepan, combine sour cream, sugar, butter and salt. Cook over medium-low heat, stirring constantly, 5-10 minutes or until well blended. Cool to room temperature. , In a large bowl, dissolve yeast in warm water. Add sour cream mixture and eggs. Beat until smooth. Gradually stir in flour to form a soft dough (dough will be very soft). Cover and refrigerate overnight. , Punch dough down. Turn dough onto a floured surface; knead 5-6 times. Divide into fourths. Roll each piece into a 12x8-in. rectangle. In a large bowl, combine filling ingredients until well blended. Spread over each rectangle to within 1 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place seam side down on greased baking sheets. Cut six X's on top of each loaf. Cover and let rise until nearly doubled, about 1 hour., Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine confectioners' sugar, milk and vanilla; drizzle over warm loaves. Sprinkle with almonds if desired. Store in the refrigerator.