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Berry & Cream Cheese Coffee Cake

Prep Time: 15 Minute(s)
Cook Time: 55 Minute(s)
Yield: 8 to 10 servings


  • Crisco® Original No-Stick Cooking Spray
  • 2 cups all-purpose flour
  • 1 cup sugar, divided
  • 3/4 cup cold butter, diced
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sour cream
  • 2 large eggs, divided
  • 1 teaspoon vanilla extract
  • 1 (8 oz.) package cream cheese, softened
  • 1/2 cup Smucker’s® Mosaics™ Fruit Spread, any variety
  • 2/3 cup chopped pecans


  1. HEAT oven to 350°F. Coat 9-inch springform pan with no-stick cooking spray.
  2. COMBINE flour and 3/4 cup sugar in large bowl. Cut in butter with pastry blender or fork until mixture forms coarse crumbs. Set aside 1 cup crumb mixture for topping. Stir baking powder, baking soda and salt into remaining crumb mixture. Blend in sour cream, 1 egg and vanilla. Spread batter into bottom and slightly up sides of prepared pan.
  3. BLEND cream cheese, 1/4 cup sugar and 1 egg in small bowl until smooth. Spread over batter in pan. Top evenly with fruit spread, dropping by teaspoonfuls.
  4. COMBINE reserved crumb mixture and pecans in small bowl. Sprinkle evenly over top.
  5. BAKE 50 to 60 minutes or until cream cheese mixture is set and crust is a deep golden brown. Cool in pan on wire rack 15 minutes. Remove sides of pan. Serve warm or chilled.

Nutrition Facts

Calories 0 (Calories from Fat 0), Total Fat 0g (Saturated Fat 0g, Trans Fat 0g), Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g), Protein 0g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.

*Percent Daily Values are based on a 2,000 calorie diet.

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