Dorothy’s Summer Fruit Cream Cheese Coffee CakePrint Print Without Images
This easy but elegant coffee cake with a cream cheese filling and berry topping would be equally delicious with any of summer’s juicy fruits or berries.
Add a dollop of whip cream or a drizzle of caramel sauce and you
have a dessert fit for special guests.
2 ¼ cups flour
¾ cup sugar
¾ cup butter
½ tsp. Baking powder
½ tsp. Baking soda
¼ tsp. Salt
¾ cup sour cream (if the egg is small, increase sour cream to 1 cup)
2 cups, approximately of fruit of your choice – berries, peaches, diced apricots, plums or pears
Cream Cheese Filling:
8 oz. cream cheese
¼ cup sugar
1 tsp vanilla extract or almond flavouring OR
1 Tbsp. of your favorite liqueur that compliments the fruit ie: amaretto with pitted cherries or pears, limoncello with raspberries, brandy with plums (optional)
Slivered almonds (optional)
Mix the flour, sugar and butter into a fine crumb and set aside 1 cup for crumb topping. This can be done with your hands, a pastry blender, food processor or right in your mixer if the butter is still fairly firm. Add all remaining ingredients and mix until combined. The batter will be fairly thick and may still have small pieces of butter visible. Spread into a greased 9″ spring form pan. Make sure you spread up the sides just a bit to hold the cream cheese filling. Beat cream cheese and sugar together until creamy, add flavouring of choice. Spread overtop of the batter, to within one inch of the pan. Sprinkle with fruit. Top with the crumbs and slivered almonds (if using) Bake in a 350 degree oven for 50 -60 minutes. Remember that cream cheese will turn into a liquid form when hot, so even though the cake may not appear done, it will set when you take it out of the hot oven.
To make this even more elegant, served drizzled with a sauce that compliments the fruit. Can you imagine how delicious pears would be topped with a warm caramel sauce? Oh yum!