Rich Cream Cheese Coffeecake

Rich Cream Cheese Coffeecake

Rich Cream Cheese Coffeecake

Adding cream cheese filling to this easy coffeecake mix turns it into an extra-special treat, ideal for weekend breakfast or brunch. Add blueberries to take it over the top.

Topping
  1. Topping mix
  2. 4 tablespoons melted butter
  3. 1 cup chopped walnuts
Filling
  1. 8-ounce package cream cheese, softened
  2. 1 cup confectioners' sugar, sifted
  3. 1 large egg
  4. 1/2 teaspoon vanilla extract
  5. 1/4 teaspoon salt
  6. Grated rind (zest) of 1 lemon or orange, optional
Cake
  1. Cake mix
  2. 4 tablespoons softened butter
  3. 3/4 cup milk
  4. 2 large eggs
  5. 2/3 cup fresh or frozen blueberries, optional
Instructions
  1. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.
  2. Combine the topping mix with the melted butter to form large crumbs; stir in the walnuts and set it aside.
  3. Combine all of the ingredients for the cream cheese filling in a medium-sized bowl and beat for 30 seconds on low speed. Scrape the bowl, and beat 30 seconds on medium speed; set it aside.
  4. Stir together the cake mix, butter, milk, and eggs, mixing until well combined and scraping the bowl as needed. Fold in the blueberries.
  5. Spread the batter into the prepared pan. Drop the cream cheese filling in small spoonfuls over the batter, gently spreading it into an even layer.
  6. Sprinkle the crumb topping in an even layer atop the cheese filling.
  7. Bake the cake for 40 to 50 minutes. The center should feel firm to the touch, and a toothpick inserted into the center should come out clean, with only a little soft cheese on it.
  8. Remove the cake from the oven, and serve it right from the pan, warm or at room temperature.

Yield: 24 servings