Cherry Cream Cheese Coffeecake with Streusel Crunch Topping
A fruit filled, moist coffee cake topped with a crunchy, cinnamon flavored nut streusel.
Ingredients
Topping:
- ¾ cup pecans chopped (or substitute another nut, coconut or oatmeal)
- 3 Tbsp butter melted
- 2 Tbsp sugar
- ¼ cup brown sugar
Cheesecake mixture:
- 3 oz cream cheese room temperature
- 1 egg
- 1 Tbsp sugar
Cake:
- ½ cup butter
- ¾ cup sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup greek yogurt or labne
- 1 cup cherry pie filling (or other fruit filling) or cherry jam (or your favorite flavor jam)
Instructions
- Preheat oven to 350º F (170º C)
- Butter and flour a 9" square pan. (You may want to bake about ½ cup or so of batter in a small tin, or make a couple of cupcakes, as this cake really filled up the 9x9 pan; it didn't spill over into the oven, but it was very full.)
- In a small bowl, beat the cream cheese until soft and smooth. Add the single egg and 1 Tbsp sugar and continue to beat until creamy.
- In another bowl, place the flour, baking powder, baking soda, and salt in a small bowl and stir well.
- Cream butter and sugar together in a large mixing bowl (I used my KitchenAid mixer) until fluffy and light. Add the eggs, one at a time, clearing well after each addition; then add the vanilla.
- Add about one third of the flour, and mix well.
- Next, add about a third of the yogurt/labne, and incorporate into the mixture. Continue two more times, until the flour and yogurt/labne is used, occasionally using a spatula to scrape the sides and bottom.
- Place half of the batter into the 9x9 pan. Spoon the jam evenly over the batter. Next, spread the cheese mixture over the jam layer. Spread the remaining cake batter over the top.
- Using a knife, swirl through the cherry cheese coffee cake to marbleize the inside layers. Now sprinkle the streusel topping over the cake.
- Bake for 50 minutes to an hour, or until cake tester comes out clean.
- Allow to cool slightly, before cutting. Serve warm with tea or coffee.
Notes
*You may want to bake about half a cup or so of batter in a small tin, or make a couple of cupcakes, as this cake really filled up the 9x9 pan; it didn't spill over into the oven, but it was very full.
Nutrition
Serving: 1cake | Calories: 4383kcal | Carbohydrates: 521g | Protein: 80g | Fat: 227g | Saturated Fat: 107g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 76g | Trans Fat: 5g | Cholesterol: 988mg | Sodium: 4298mg | Potassium: 1543mg | Fiber: 15g | Sugar: 254g | Vitamin A: 6378IU | Vitamin C: 9mg | Calcium: 825mg | Iron: 18mg
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