A Buttery, Swirled Delight with Juicy Fruit and Velvety Cream Cheese

Sweet, tangy, and perfectly tender, this Fruit and Cream Cheese Coffee Cake is everything you love about breakfast pastries wrapped into one irresistible slice. A buttery vanilla cake forms the base, swirled with ribbons of rich cream cheese and dotted with juicy fruit. Finished with a golden crumble topping, it’s the kind of treat that feels fancy—but is secretly simple to pull off.

Whether you’re hosting brunch, celebrating a holiday, or just want something special with your coffee, this coffee cake is a go-to crowd-pleaser.

🌟 Why This Recipe Works

  • Creamy Meets Fruity: The contrast between the tangy cream cheese and sweet fruit is pure perfection.

  • Tender, Moist Cake Base: Thanks to sour cream or yogurt, the crumb is soft and rich.

  • Versatile Filling: Use your favorite fruits—fresh or frozen, berries or stone fruit.

  • Crumb Topping Bonus: Buttery streusel adds texture and flavor to every bite.

  • Make-Ahead Friendly: It’s just as delicious the next day (if any survives).

🛒 Ingredients You’ll Need

For the Cake Batter

  • 1 ½ cups all-purpose flour

  • ½ tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • ½ cup (1 stick) unsalted butter, softened

  • ¾ cup granulated sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • ½ cup sour cream or plain Greek yogurt

For the Cream Cheese Filling

  • 8 oz cream cheese, softened

  • ¼ cup granulated sugar

  • 1 egg yolk

  • ½ tsp vanilla extract

For the Fruit Layer

  • 1 to 1 ½ cups fruit of choice (blueberries, raspberries, peaches, strawberries, etc.)

🍓 If using frozen fruit, thaw and drain first.

For the Crumb Topping

  • ½ cup all-purpose flour

  • ⅓ cup light brown sugar, packed

  • ¼ cup cold unsalted butter, cubed

  • ¼ tsp cinnamon (optional)

🍰 Step-by-Step Instructions

Step 1: Preheat & Prep

  • Preheat oven to 350°F (175°C).

  • Grease and flour a 9-inch springform pan or line a square baking dish with parchment paper.

Step 2: Make the Crumb Topping

  • In a small bowl, mix flour, brown sugar, and cinnamon.

  • Cut in cold butter with a fork or pastry cutter until crumbly.

  • Chill in the fridge while you prep the rest.

Step 3: Make the Cream Cheese Filling

  • In a medium bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth. Set aside.

Step 4: Make the Cake Batter

  1. In a small bowl, whisk together flour, baking powder, baking soda, and salt.

  2. In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).

  3. Add eggs one at a time, beating well after each. Mix in vanilla.

  4. Alternate adding dry ingredients and sour cream to the wet mixture, beginning and ending with flour. Mix just until combined—don’t overmix!

Step 5: Assemble the Layers

  1. Spread about two-thirds of the cake batter into your prepared pan.

  2. Dollop the cream cheese filling over the batter and gently spread it into an even layer.

  3. Scatter the fruit evenly over the cream cheese.

  4. Spoon the remaining batter over the top—it’s okay if some filling peeks through.

  5. Sprinkle the crumb topping generously over everything.

Step 6: Bake

  • Bake for 45–55 minutes, or until a toothpick inserted into the center comes out mostly clean (a little cream cheese is fine).

  • Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

🔥 Want it warm? Cool slightly and serve right away—just be aware the cream cheese layer may be extra soft when hot.

🔄 Variations to Try

  • Try Different Fruits: Swap in cherries, blackberries, or even diced apples or pears.

  • Add Zest: A little lemon or orange zest in the batter or cream cheese gives it a citrusy lift.

  • Nutty Crunch: Mix chopped pecans or walnuts into the crumb topping.

  • Jam Layer: Instead of fresh fruit, swirl in your favorite fruit preserves or compote.

  • Mini Version: Bake in muffin tins for individual servings—reduce baking time to 20–25 minutes.

🍽️ Serving Suggestions

Warm or Cold: Delicious fresh from the oven or chilled the next day.
With Beverages: Pair with coffee, tea, or a mimosa for brunch.
Drizzle It: Add a light powdered sugar glaze or vanilla icing for extra sweetness.
Dress It Up: A scoop of vanilla ice cream turns this into dessert.

🧊 Storage + Make Ahead

  • Store: Cover and refrigerate for up to 4–5 days.

  • Freeze: Wrap slices tightly in plastic wrap and foil; freeze for up to 2 months.

  • To Serve Again: Thaw overnight in the fridge, then reheat gently if desired.

❓ FAQ

Can I use low-fat cream cheese?
You can, but full-fat gives the best flavor and texture.

What fruit works best?
Berries are the most popular, but any soft, juicy fruit will work. Avoid anything too watery unless you cook it down first.

Can I make this gluten-free?
Yes—substitute a 1:1 gluten-free flour blend.

Can I skip the cream cheese layer?
Sure! Just increase the fruit and add extra crumb topping if you like.

🥄 Final Thoughts

Fruit and Cream Cheese Coffee Cake is that magical balance of indulgence and comfort—creamy, fruity, buttery, and perfect any time of day. Whether you’re serving brunch guests or sneaking a slice for dessert, it’s a guaranteed hit that feels fancy but is simple to make.