I saw this in last Sunday's paper and it look so good. I plan on trying it
soon.


Cream Cheese Filled Coffeecake With Fruit Preserves and Crumble Topping

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 teaspoon ground cinnamon
6 tablespoons butter, melted but not hot

Optional:
1/2 cup of your choice - coarsely chopped nuts (walnuts, pecans, almonds),
old-fashioned oatmeal or sweetened flaked coconut

Optional cream cheese filling:
8 ounces softened cream cheese
1/2 cup sugar
1 egg
1 teaspoon vanilla extract

Coffeecake batter:
1 1/2 cups all-purpose bleached flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons 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

Directions
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.


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