FRUIT-FILLED CREAM CHEESE COFFEE CAKE

Fruit-Filled Cream Cheese Coffee Cake image

Provided by @MakeItYours

Number Of Ingredients 12

8 oz cream cheese, softened
3/4 cup sugar, divided
1/2 cup softened butter
2 eggs, divided
2.5 cups all-purpose flour, divided
2.5 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/2 cup fruit preserves, including boysenberry, raspberry or strawberry
1/4 cup cold butter
1/2 cup brown sugar
1/2 tsp ground cinnamon

Steps:

Preheat oven to 350 degrees.
Grease bottom and sides of a 9 x 13" baking pan and set aside.
Using mixer, blend cream cheese in medium sized bowl until soft and whipped. Add 1/4 cup sugar and 1 egg, blending between additions. Mixture should be smooth and creamy. Set aside.
To large mixing bowl, cream 1/2 cup softened butter. Add 1/2 cup sugar and beat until light and fluffy. Scrape down sides, then add egg and beat again.
Into medium mixing bowl, combine 2 cups flour, baking powder and salt.
Add a small amount of dry ingredients to cream mixture and blend briefly.
Add a small amount of milk, alternating back and forth with dry ingredients until just blended.
Spoon batter into prepared pan and smooth with a knife. The dough will be thick.
Pour cream cheese mixture over the top of batter, spreading out with a spatula to all edges.
Spoon preserves evenly over the top of the cream cheese mixture, covering the entire pan. Use a knife to carefully swirl fruit preserves and cream cheese (without disturbing the batter in the first layer).
For crumb topping - Combine 1/2 cup flour, 1/2 cup sugar and cinnamon into a small bowl. Using mixer or pastry cutter, cut in 1/4 cup cold butter until resembling course crumbs.
Sprinkle crumb topping evenly over the top of the mixture.
Bake for 45 minutes, until golden brown.
Optional glaze of 3/4 cup powdered sugar with 1 tsp milk, blended until smooth. Drizzle over the top of cake.