Cherry-Coconut Cheese Coffee Cake
INGREDIENTS
2‑1/2
|
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 margarine or butter
|
PREPARATION:
1. 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; set
aside. Stir baking powder and baking soda into remaining flour mixture. Cut in
1 package cream cheese with pastry blender or 2 knives until mixture resembles
coarse crumbs; set aside.
2. Combine milk, oil and 1 egg in medium bowl. Add to cream
cheese mixture; stir just until moistened. Spread batter on bottom and 1 inch
up side of prepared pan. 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 cream cheese mixture. Spoon
preserves evenly over coconut.
3. Cut margarine 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 golden brown and toothpick inserted into
crust comes out clean. Cool in pan on wire rack 15 minutes. Remove side
of pan; serve warm.
