Cream Cheese Filled Coffeecake With Fruit Preserves and Crumble Topping
i saw this in last sunday's paper and it look so good. i plan on trying it 
if you understand how to vary the recipe, you only need one basic coffeecake 
in your repertoire. my all-purpose version consists of four components: 
batter, cream cheese filling, fruit preserves and crumb topping. the last three 
can be changed (or in some cases, omitted) to create a custom cake. makes 1 (9 
inch) square cake (16 servings). 
printed from allrecipes, submitted by usa weekend pam anderson 
  crumble topping:
3/4 cup  all-purpose flour
1/2 cup  dark brown sugar
1/2 tsp  ground cinnamon
6 Tbsp  butter, melted but not hot
1/2 cup of your choice - coarsely chopped nuts (walnuts, pecans, almonds), 
old-fashioned oatmeal or sweetened flaked coconut 
  optional cream cheese filling:
8 oz.  softened cream cheese
1/2 cup  sugar
1   egg
1 tsp  vanilla extract
  coffeecake batter:
1-1/2 cup  all-purpose bleached flour
1-1/4 tsp  baking powder
1/4 tsp  baking soda
1/4 tsp  salt
5 Tbsp  butter, at room temperature
1/2 cup  sugar
1   egg
1/4 cup  plain low-fat yogurt
optional fruit (or chocolate) filling: 
1/2 cup of your choice - raspberry or strawberry jam; peach, cherry, or 
pineapple preserves; apple butter; orange marmalade or mini chocolate chips 
1 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. 
2 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. 
this recipe was originally featured in the usa weekend article, create your 
own coffeecake, 
find the perfect recipe from pam anderson. 
(ID: 2764) Mirror: Thu, Apr 28, 2005

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