Berry & Cream Cheese Coffee Cake
- 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.