Cherry-Cheese Coffee Cake

Makes 12
Prep 20 m
Rise 105 m
Bake 40 - 45 m

Ingredients

Dough:

Crumb Topping:

Filling:

Directions

Dough:

  1. 1 of 2 In large bowl, combine flour, sugar, yeast, salt and nutmeg. In medium-size bowl, whisk water, butter and egg. Add water mixture to flour mixture; stir until dough comes together. Transfer to floured work surface. Knead until smooth and elastic, about 5 minutes.
  2. 2 of 2 Oil large bowl. Transfer dough to bowl; turn to coat. Cover with clean towel. Let rise in warm place until doubled in volume, 45 minutes.

Crumb Topping:

  1. 1 of 1 In medium-size bowl, stir together brown sugar, flour, salt and cinnamon. With fingertips, rub in butter until texture resembles coarse meal. Stir in chopped pecans.

Filling:

  1. 1 of 4 In medium-size bowl, beat cream cheese, egg, flour and vanilla until smooth. Cover; refrigerate.
  2. 2 of 4 Punch down dough; let rest for 5 minutes.
  3. 3 of 4 Coat 10-inch springform pan with cooking spray. On floured surface, roll dough into 14-inch circle. Transfer to prepared pan; press over bottom and halfway up sides. Spread cream cheese mixture over dough in bottom of pan, but not up sides. Top with 1 cup pie filling; refrigerate remainder, covered, for ice cream topper at another time. Sprinkle with crumb topping. Cover pan with towel. Let rise 1 hour; edges of cake will come almost to top of pan.
  4. 4 of 4 Heat oven to 375 degrees F. Uncover cake. Bake in 375 degrees F oven 40 to 45 minutes, until crust is puffed and browned and center is crispy. Remove to wire rack. Remove side of pan. With 2 large spatulas, separate cake from pan bottom. Let cool on rack until almost room temperature. Cut into slices.
Nutrition Information for Cherry-Cheese Coffee Cake
Servings Per Recipe: 12
Per Serving: 74 mg chol., 9 g sat. fat, 53 g carb., 17 g Fat, total, 392 kcal cal., 8 g pro., 234 mg sodium, 2 g fiber
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Printed from FamilyCircle.com 09/25/2018