Don't think this will do well in a bundt pan because you don't turn it over, but it sounds good anyway.
Marilyn Build Your Own Coffee Cake Cream Cheese-Filled Coffeecake With Fruit Preserves and Crumble Topping Provided by: USA WEEKEND columnist Pam Anderson"If you understand how to vary the recipe, you only need one basic coffeecake in your repertoire. My all-purpose version consists of four components: batter, cream cheese filling, fruit preserves and crumb topping. The last three can be changed
(or in some cases, omitted) to create a custom cake." Makes 1 (9 inch) square cake. 16 Servings: Adjust oven rack to lower-middle position and heat oven to 375 degrees. Spray a 9-inch square metal baking pan with cooking spray.Fold a 17-inch length of heavy-duty foil to 8 1/2 inches wide and fit in the pan bottom and up 2 sides, so you can use the
foil overhang as a handle to pull the baked cake from the pan. Crumble toppingUse hands to thoroughly mix ingredients in a medium bowl, pressing together to form large clumps.
Set aside.
3/4 cup all-purpose flour
1/2 cup dark brown sugar
1/2 teaspoon ground cinnamon
6 tablespoons butter, melted but not hot
Optional, 1/2 cup of your choice:
coarsely chopped nuts (walnuts, pecans, almonds)
old-fashioned oatmeal
sweetened flaked coconut
cream cheese filling
Beat with electric mixer until thoroughly mixed:
8 ounces softened cream cheese
1/2 cup sugar
Beat in until smooth and set aside:
1 egg
1 teaspoon vanilla extract
Coffeecake batter
Mix in medium bowl and set aside:
1 and 1/2 cups all-purpose bleached flour
1 and 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Beat with electric mixer on medium-high until light and fluffy:
5 tablespoons butter, at room temperature
1/2 cup sugar
Beat in until smooth
1 egg
Beat in half the dry ingredients.
Beat in:
1/4 cup plain low-fat yogurt
Beat until ingredients are fully incorporated.
Spread batter evenly in prepared pan.
Spread cream cheese filling over batter.
fruit (or chocolate) filling
Distribute evenly over cream cheese filling, 1/2 cup of your choice:
raspberry or strawberry jam
peach, cherry, or pineapple preserves
apple butter
orange marmalade
mini chocolate chips
sprinkle evenly with crumble topping, pressing on it lightly to make it adhere.
Bake at 375 degrees, about 45 minutes, or until batter is fully set
and topping is golden brown.
Transfer pan to wire rack to cool about 5 minutes. Run a thin-bladed
knife around the sides,
Use foil handles to pull cake from pan. Cool to room temperature on wire rack and then serve. Can be covered with foil and stored at room temperature for one day.
