Fruit and Cream Streusel Coffee Cake

A no knead coffee cake layered with goodness!


Details

Difficulty

Moderate

Yield

9 servings

Prep Time

20 minutes

Rise Time

45 minutes

Bake Time

25 to 30 minutes

Ingredients


  • Batter:
  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise 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.