Fruit and Cream Streusel Coffee Cake
Ingredients
Batter
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise 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
PRODUCTS
Instructions
- 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.
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