This coffee cake is easy to put together. It is filled with fruit pie filling and cream cheese. You may use any of the canned fruit fillings, such as cherry, blueberry, apple, etc. I like the "more fruit" varieties. This coffee cake is great for breakfast or dessert.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 18 servings
Ingredients:
- 1-1/2 cups sugar
- 1/2 cup (1 stick) margarine or butter, at room temperature
- 1/2 cup shortening
- 1-1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 4 large eggs
- 3 cups all-purpose flour
- .
- 1 can (21 ounces) cherry, apricot or blueberry pie filling
- .
- Cheese Filling:
- 4 ounces cream cheese (half of a large block)
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1 egg, at room temperature
- .
- Glaze:
- 1 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1 to 2 Tablespoons milk
Preparation:
Preheat the oven to 350 degrees F (175 degrees C). Line jelly roll pan, 15 x 10 x 1 inches, with nonstick foil and grease with butter or butter-flavored vegetable spray.
In a large bowl, using a hand mixer on low speed, beat sugar, margarine, shortening, baking powder, vanilla, almond extract and eggs. Scrape sides down often until ingredients come together.
Increase to high speed on the mixer and beat an additional 3 minutes until smooth. Stir in flour by hand until incorporated. Do not overmix.
Reserve 1/3 of the batter and set aside.
Spread remaining 2/3 of the batter evenly in the bottom of the foil-lined baking pan. Evenly top batter with spoonfuls of canned cherry, apricot, or blueberry pie filling, and gently spread to cover.
For the cheese filling, combine cream cheese, sugar, and vanilla extract until smooth. Add egg and mix just until combined. Drop evenly by spoonfuls over fruit. There will be some gaps.
With a star tip, pipe reserved 1/3 of cake batter in a lattice pattern over the top of the fruit and cheese mixture. (Alternatively, you can drop remaining batter evenly over the top by tablespoon.)
Bake 35 to 40 minutes until lightly browned. At this point, you can pipe on glaze and serve warm, or let cool and then glaze.
For the glaze, mix powdered sugar, vanilla, and milk until smooth. Spoon into a ziptop bag, squeeze out the air, and seal. Snip a tiny bit from one of the bottom corners of the bag and drizzle glaze evenly over coffee cake.
Yield: 18 large servings; 32 small servings
Fruited Cheese Coffee Cake Recipe Photo © 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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In a large bowl, using a hand mixer on low speed, beat sugar, margarine, shortening, baking powder, vanilla, almond extract and eggs. Scrape sides down often until ingredients come together.
Increase to high speed on the mixer and beat an additional 3 minutes until smooth. Stir in flour by hand until incorporated. Do not overmix.
Reserve 1/3 of the batter and set aside.
Spread remaining 2/3 of the batter evenly in the bottom of the foil-lined baking pan. Evenly top batter with spoonfuls of canned cherry, apricot, or blueberry pie filling, and gently spread to cover.
For the cheese filling, combine cream cheese, sugar, and vanilla extract until smooth. Add egg and mix just until combined. Drop evenly by spoonfuls over fruit. There will be some gaps.
With a star tip, pipe reserved 1/3 of cake batter in a lattice pattern over the top of the fruit and cheese mixture. (Alternatively, you can drop remaining batter evenly over the top by tablespoon.)
Bake 35 to 40 minutes until lightly browned. At this point, you can pipe on glaze and serve warm, or let cool and then glaze.
For the glaze, mix powdered sugar, vanilla, and milk until smooth. Spoon into a ziptop bag, squeeze out the air, and seal. Snip a tiny bit from one of the bottom corners of the bag and drizzle glaze evenly over coffee cake.
Yield: 18 large servings; 32 small servings
Fruited Cheese Coffee Cake Recipe Photo © 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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