1-Dish Cherry Cheese Coffee Cake
Mix batter ingredients together in a pre-sprayed 8 x 8-inch baking dish. Let rest while preparing filling. Beat cream cheese topping ingredients together in a medium bowl until smooth. Top batter with cream cheese mixture by spreading gently over batter.
Ingredients
Batter:
- 1-1/2 cups all-purpose flour
- 2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise Yeast
- 1/4 cup sugar
- 1/4 teaspoon salt
- 2/3 cup very warm milk (120° to 130°F)
- 1/4 cup butter OR margarine, melted
- 1 egg
Cream Cheese Topping:
- 1 package (8 ounces) cream cheese, softened
- 1 egg yolk
- 1/4 cup sugar
- 1 tablespoon Fleischmann's® Corn Starch
- 1/2 teaspoon pure vanilla extract
Fruit Filling:
- 1 cup cherry, blueberry OR apple pie filling
Icing:
- 3/4 cup powdered sugar
- 1 tablespoon butter OR margarine
- 1/4 teaspoon almond extract
- 1 to 1-1/2 tablespoons milk
Method
Mix batter ingredients together in a pre-sprayed 8 x 8-inch baking dish. Let rest while preparing filling. Beat cream cheese topping ingredients together in a medium bowl until smooth.
Top batter with cream cheese mixture by spreading gently over batter.
Bake by placing in cold oven; set temperature to 350°F; bake for 25 to 30 minutes, until cream cheese mixture is just set. Spoon dollops of pie filling over cheese mixture. Return to oven for 5 minutes. Cool on wire rack 10 to 20 minutes. Combine icing ingredients and drizzle over coffee cake.
