Cherry Coconut Cheese Coffee Cake
Posted by Bev Thu, 18 Nov 2004, at 7:13 a.m.
21/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 packages (3 ounces each) cream cheese, softened, divided
3/4 cup milk
2 tablespoons vegetable oil
2 eggs, divided
1 teaspoon vanilla
1/2 cup flaked coconut
3/4 cup cherry preserves
2 tablespoons butter or margarine
Preheat oven to 350°F. Grease and flour 9-inch springform pan.
Combine flour and sugar in large bowl. Reserve 1/2 cup flour mixture. Stir
baking powder and baking soda into flour mixture in large bowl. Cut in 1 package
cream cheese with pastry blender or 2 knives until mixture resembles coarse
crumbs; set aside.
Combine milk, oil and 1 egg in medium bowl. Add to flour-cream cheese mixture;
stir just until moistened. Spread batter on bottom and 1 inch up side of
prepared pan. (Batter should be about 1/4 inch thick on sides.) Combine
remaining package cream cheese, remaining egg and vanilla in small bowl; stir
until smooth. Pour over batter, spreading to within 1 inch of edge. Sprinkle
coconut over cheese mixture. Spoon preserves evenly over coconut.
Cut butter into reserved flour mixture with pastry blender or 2 knives until
mixture resembles coarse crumbs. Sprinkle over preserves.
Bake 55 to 60 minutes or until browned and toothpick inserted in coffee cake
crust comes out clean. Cool in pan on wire rack 15 minutes. Remove side of pan.
Serve warm or cool completely.
Makes 10 servings