Serves: 12
Total Calories: 495
Preheat oven to 350° F. Heavily grease a 12-cup fluted tube pan. In a small mixer bowl at medium speed beat cream cheese, sugar, flour, egg and vanilla until creamy set aside.
In a large bowl stir together flour, sugar, salt, baking soda, nutmeg and ginger.
In a small bowl beat milk, oil, honey and eggs. Pour into flour mixture stir just until moistened.
Stir in prunes and walnuts. Spread one-third of the batter over bottom of pan. Spoon cheese filling over batter to form a ring without touching sides of pan. Cover with remaining batter. Bake for 50 to 60 minutes or until done (see above). Cool in pan for 15 minutes remove from pan and cool on a wire rack.
This Cheese-Filled Coffee Cake recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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