Description
A moist and tender Fruit and Cream Cheese Coffee Cake featuring a buttery cake base, a luscious cream cheese swirl, and bursts of fresh seasonal fruit. Perfectly balanced in flavors and textures, this delightful cake pairs wonderfully with morning coffee or as a comforting brunch treat.
Ingredients
Scale
Cake Base Ingredients
- 2 cups all-purpose flour (or gluten-free flour blend)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup milk (or plant-based milk for vegan version)
Cream Cheese Swirl
- 8 ounces cream cheese, softened (or dairy-free cream cheese for vegan)
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Fruit
- 1 to 1 1/2 cups fresh fruit (berries, peaches, apples, pears, or tropical fruits like mango and pineapple)
Optional Add-ins
- 1/2 cup chopped nuts (pecans, walnuts) – optional
Instructions
- Prepare the Cream Cheese Swirl: Beat softened cream cheese with 1/3 cup sugar, 1 egg, and 1 teaspoon vanilla extract until smooth and creamy. This will create the tangy, luscious layer in the coffee cake.
- Mix the Dry Ingredients: In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt to ensure even rising and a tender crumb.
- Cream Butter and Sugar: Using a large bowl, beat 1 cup softened butter with 1 cup sugar until pale and fluffy, forming the moist cake base.
- Combine Wet Ingredients: Add eggs one at a time to the creamed butter, beating well after each addition. Mix in 1 teaspoon vanilla extract. Alternately add the dry ingredients and 1/2 cup milk, starting and ending with dry ingredients, mixing just until incorporated to avoid overmixing.
- Assemble the Cake: Spread half of the batter evenly into a greased (or parchment-lined) baking pan. Dollop the cream cheese mixture over the batter, then scatter your chosen fresh fruit on top. Cover gently with the remaining batter, smoothing it over the fruit.
- Bake Until Golden: Bake in a preheated oven at 350°F (175°C) for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown with visible cream cheese swirls.
- Cool Before Serving: Allow the cake to cool in the pan for at least 30 minutes to set the structure for easier slicing and enhanced flavor.
Notes
- Use room temperature butter, eggs, and cream cheese for a smooth batter.
- Do not overmix the batter to avoid a tough texture.
- Choose ripe, fresh fruit; avoid overly watery fruit to prevent sogginess.
- Line the baking pan with parchment paper for easier removal and cleanup.
- Test doneness with a toothpick inserted near the cream cheese layer.
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
Keywords: fruit coffee cake, cream cheese coffee cake, brunch cake, moist coffee cake, fruit swirl cake