Fruit and Cream Streusel Coffee Cake

Fruit and Cream Streusel Coffee Cake

Print Recipe

Yield

9 servings 9 servings

Difficulty

Intermediate Intermediate

Prep Time

0:20 0:20

Bake Time

25 to 30 minutes 25 to 30 minutes

Rise Time

45 minutes 45 minutes

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Ingredients

Batter:
1 cup whole wheat flour
1/2 cup all-purpose flour
2 (4-1/2 tsp.) envelopes Fleischmann’s^® RapidRise^® Instant Yeast
1/4 cup sugar
1/2 teaspoon salt
1/4 cup butter OR margarine, melted
1/2 cup very warm milk (120° to 130°F)
1 egg
1 teaspoon pure vanilla extract
Cheese Filling
4 ounces cream cheese, softened
1/4 cup sugar
1/4 cup all-purpose flour
1 egg beaten
1 teaspoon pure vanilla extract
Fruit Filling
1/2 can (20 to 21 ounces) fruit pie filling (about 1 cup )
Streusel Topping
1/3 cup brown sugar
1/3 cup quick oats
1/4 cup all-purpose flour
3 tablespoons butter OR margarine, softened
1/2 teaspoon ground cinnamon

Directions

Mix flours, undissolved yeast, sugar and salt in a large mixing bowl. Add butter, milk, egg and vanilla and stir vigorously to thoroughly combine. Pour in a greased 8 x 8-inch square baking pan. Let rest 10 minutes. Beat cheese filling ingredients in a small bowl until smooth.
Top batter with cheese filling; spoon pie filling over cheese mixture. Combine streusel topping ingredients in small bowl, mixing in butter with a fork until uniform. Sprinkle over top.
Cover coffee cake and let rise in warm draft-free place about 45 minutes, until batter almost reaches the top of the pan.
Bake in a preheated 350°F oven for 25 to 30 minutes, or until done.

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