
Cranberry Cream Cheese Crumb Coffee Cake
Ingredients
- For the coffee cake:
- 2 c. flour
- 1 c. sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 egg
- 3/4 c. eggnog or milk
- 1/4 c. butter melted
- 1 tsp. vanilla
- 2 c. coarsely chopped fresh cranberries
For the cream cheese filling:
- 1 7.5 oz package Melanie’s Medleys cranberry cream cheese
- 1 c. sugar
- 2 eggs
- 1 tsp. vanilla
For the crumb topping:
- 1 c. flour
- 3/4 c. packed brown sugar
- 1/2 c. cold butter
Directions
Coffee cake:
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In a large bowl, combine flour, sugar, baking powder, and baking soda.
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In another bowl, combine egg, eggnog, butter, and vanilla.
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Add the wet ingredients to the dry ingredients, stirring until just combined.
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Fold in the cranberries.
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Pour half the batter into a greased 9-inch springform pan. Set aside, and prepare filling.
Cream cheese filling:
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In a small mixing bowl, beat cream cheese until creamy.
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Add sugar, and beat until smooth.
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Add eggs, one at a time, beating well after each addition.
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Beat in vanilla.
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Spread half the cream cheese batter over the coffee cake batter in the pan. Using a knife, swirl the cheesecake filling.
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Drop remaining coffee cake batter by spoonfuls. Top with the remaining cream cheese batter.
Crumb topping:
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In a small bowl, combine flour and brown sugar.
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Grate in the butter, and mix until it resembles coarse crumbs.
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Sprinkle over top of the batter, starting with the edges, and working toward the center.
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Place the springform pan on a large baking sheet.
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Bake at 350 degrees for 60-70 minutes, or until a toothpick inserted near the center comes out clean.
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Cool on a wire rack for 15-20 minutes before removing sides of the springform pan.
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Serve warm. Enjoy!