Fruit Filled Cream Cheese Coffee Cake
Indulge in the perfect balance of sweet, creamy, and fruity flavors with this Fruit Filled Cream Cheese Coffee Cake—a show-stopping treat that's as delightful to eat as it is easy to make. Featuring a tender, buttery crumb base, a luscious layer of cream cheese filling, and your choice of vibrant fruit filling, this coffee cake is crowned with a delectable cinnamon-sugar streusel topping that adds just the right amount of crunch. Whether you're using cherries, blueberries, or raspberries, this versatile recipe is a crowd-pleaser for breakfast, brunch, or dessert. With simple ingredients and just one hour from prep to plate, this coffee cake will quickly become your go-to for holidays, gatherings, or an indulgent anytime treat. Perfectly moist, rich, and bursting with flavor, it's a must-try for fans of comforting baked goods!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Granulated sugar
- 1 cup Unsalted butter, cold
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.75 cup Whole milk
- 2 teaspoons Vanilla extract
- 8 ounces Cream cheese, softened
- 0.5 cup Powdered sugar
- 1 cup Fruit filling (e.g., cherry, blueberry, or raspberry)
- 0.5 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 0.5 cup Pecans or walnuts, chopped (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or line it with parchment paper.
In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt.
Cut the cold butter into small cubes and use a pastry cutter or your fingers to mix it into the flour mixture until it resembles coarse crumbs.
Measure out 1 cup of the crumb mixture and set it aside to use as the topping.
In a medium bowl, whisk together the eggs, milk, and vanilla extract.
Slowly add the wet ingredients to the remaining crumb mixture and stir until just combined. The batter will be thick.
Spread the batter evenly in the prepared baking dish.
In another bowl, beat the softened cream cheese and powdered sugar together until smooth.
Spread the cream cheese mixture evenly over the batter, leaving a small border around the edges.
Spoon the fruit filling over the cream cheese layer, spreading it out evenly.
In a small bowl, combine the reserved crumb mixture, brown sugar, and cinnamon. If using nuts, mix them in as well.
Sprinkle the crumb topping evenly over the fruit filling.
Bake in the preheated oven for 40-45 minutes, or until the edges are golden and the center is set.
Let the coffee cake cool in the pan for 20 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
6132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 330.8 g | 424% | |
| Saturated Fat | 180.0 g | 900% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1162 mg | 387% | |
| Sodium | 3561 mg | 155% | |
| Total Carbohydrate | 736.0 g | 268% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 421.8 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 759 mg | 58% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 1553 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
