Berry & Cream Cheese Coffee Cake

Prep Time 15 min
Cook Time 55 Min
Servings 8
Difficulty Easy


  • 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


  • Step 1

    HEAT oven to 350°F. Coat 9-inch springform pan with no-stick cooking spray.

  • Step 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.

  • Step 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.

  • Step 4

    COMBINE reserved crumb mixture and pecans in small bowl. Sprinkle evenly over top.

  • Step 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.