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Cheese-Filled Coffee Cake

Serves: 12

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   1 8-ounce package cream cheese softened
   1 cup sugar
   1/4 cup flour
   1 egg
   1/2 teaspoon vanilla extract
   3 cups flour
   1/2 cup sugar
   1 1/2 teaspoons salt
   1 1/2 teaspoons baking soda
   1 teaspoon nutmeg ground
   1/2 teaspoon ginger ground
   3/4 cup milk
   3/4 cup vegetable oil
   1/4 cup honey
   2 eggs
   1 cup pitted prunes prunes
   1 cup walnuts chopped


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.

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