Berry Brunch Coffee Cake

Name: Berry Brunch Coffee Cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings.
Ingredients: 3 ounces cream cheese, softened; 1/4 cup butter, softened; 2/3 cup sugar; 1 large egg, room temperature; 1/2 teaspoon vanilla extract; 1 cup all-purpose flour; 1/4 teaspoon baking soda; 1/8 teaspoon salt; 2 tablespoons plus 2 teaspoons 2% milk; 1 cup fresh raspberries or blackberries; FILLING:; 1/4 cup all-purpose flour; 1/4 cup packed brown sugar; 1/2 teaspoon ground cinnamon; 4-1/2 teaspoons cold butter; GLAZE:; 1 cup confectioners' sugar; 4 to 5 teaspoons 2% milk; 1/4 teaspoon vanilla extract

This golden berry-filled coffee cake is crowned with even more plump, fresh berries. We live on a farm in Wisconsin, and often use wild black raspberries that grow in our woods. —Sheri Kratcha, Avoca, Wisconsin

Ingredients

3 ounces cream cheese, softened
1/4 cup butter, softened
2/3 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons plus 2 teaspoons 2% milk
1 cup fresh raspberries or blackberries
FILLING:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
4-1/2 teaspoons cold butter
GLAZE:
1 cup confectioners' sugar
4 to 5 teaspoons 2% milk
1/4 teaspoon vanilla extract

Directions

In a small bowl, beat the cream cheese, butter and sugar. Beat in egg and vanilla. Combine the flour, baking soda and salt; add to butter mixture alternately with milk. Fold in raspberries.
Pour half of the batter into an 8-in. fluted tube pan coated with cooking spray and dusted with flour. In a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. Top with remaining batter.
Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients until smooth; drizzle over warm cake.