Berry-Cheesy Coffee Cake

Category: Desserts


1/3 cup granulated sugar
2 tablespoons cornstarch
1/3 cup water
1 1/2 cups fresh or frozen blueberries or raspberries
1 tablespoon lemon juice
2 3-ounce packages cream cheese, softened
1/2 cup granulated sugar
1 tablespoon lemon juice
1 package active dry yeast
1/4 cup warm water
3 tablespoons butter or margarine
2 tablespoons granulated sugar
1/4 teaspoon salt
2 cups all-purpose flour
3 tablespoons milk
1 egg
Streusel Topping


Grease a 12-inch pizza pan. For fruit filling, in a saucepan combine the 1/3 cup sugar, cornstarch, and the 1/3 cup water. Stir in berries. Cook and stir until mixture is thickened and bubbly. Remove from heat; stir in 1 tablespoon lemon juice. Cool.

For cheese filling in a bowl combine cream cheese, the 1/2 cup sugar, and tablespoon lemon juice. Beat until smooth; set aside.

Dissolve yeast in 1/4 cup warm water. Let stand 5 to 10 minutes to soften. Meanwhile, combine the 3 tablespoons butter, the 2 tablespoons sugar, and salt. Beat with an electric mixer on medium speed until fluffy. Add 1/2 cup of the flour, the milk, egg, and softened yeast; beat well. Stir in enough remaining flour to make a smooth dough.

Divide dough in half. On a well-floured surface, roll half of the dough into a 12-inch circle. Transfer dough to prepared pan. Spread cheese filling over dough to within 1/2 inch of the edges. Spread fruit filling evenly over cheese filling. Roll remaining half of dough into a 12-inch circle. Set dough circle atop filling. Press edges to seal.

Sprinkle streusel topping over dough. Cover; let rise in a warm place 30 minutes. Bake in a 375 F oven 20 to 25 minutes until golden. Serve warm. Cover and chill any leftovers up to 3 days. Makes 1 cake (12 servings).

Streusel Topping: Combine 3 tablespoons all-purpose flour, 2 tablespoons granulated sugar, and 1/2 teaspoon ground cinnamon. Cut in 2 tablespoons butter (no substitutes) until coarse crumbs.

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