CREAM CHEESE COFFEE CAKE WITH CINNAMON STREUSEL
Thick Cinnamon Coffee Cake has a layer of Cream Cheese and topped with a crunchy Cinnamon Streusel. This coffee cake NEEDS to be made for family and friends. I dare you!
Provided by Aimee
Categories Breakfast and Brunch
Time 1h
Number Of Ingredients 17
Steps:
- For the cake, grease and flour a 13x9 baking dish and set aside. In a mixing bowl, beat flour, sugar, baking powder, baking soda and salt on low until combined. Beat in softened butter until mixture is crumbly. Add in eggs, vanilla and buttermilk and beat until fully combined and fluffy! Pour half the batter into baking dish, spreading evenly.
- In a separate mixing bowl, beat cream cheese with sugar and egg until light and fluffy, about 3-5 minutes. Pour over batter. Top with remaining half of cake batter.
- For the topping, mix sugars with cinnamon and salt. Add in butter and combine fully. Add flour and mix with hands until fully combined.
- Pour crumb topping over batter, sprinkling with hands until evenly distributed.
- Bake cake in a 325 degree oven for about 45 minutes, until fully cooked. Cool completely and serve.
Nutrition Facts : Calories 505 calories, Carbohydrate 68 grams carbohydrates, Cholesterol 104 milligrams cholesterol, Fat 23 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 161 milligrams sodium, Sugar 35 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CREAM CHEESE COFFEE CAKE, PENZEY'S
Simple and delicious, this coffee cake is great served warm, or refrigerated and served cold. The recipe came from an older Penzey's spice catalog. Uses frozen puff pastry. Makes a great dessert. I usually make 1/2 recipe in 8" square pan, still using the whole egg yolk in the filling and whole egg white in the topping.
Provided by Jezski
Categories Breads
Time 35m
Yield 12-16 pieces
Number Of Ingredients 9
Steps:
- Remove the sheets of puff pastry from the box, let thaw. Preheat oven to 350 . Lightly grease a 9x13" cookie sheet. Unfold one sheet of puff pastry, roll lightly with a rolling pin until the sheet is a bit bigger than the cookie sheet. Be careful not to tear the sheet. Flour isn't necessary when rolling puff pastry.
- Place the sheet of puff pastry on the cookie sheet. With a mixer blend sugar, room temperature cream cheese and vanilla together on medium speed until creamy Spread over the pastry sheet, leaving the outer inch or so uncovered.
- Roll out the second sheet of pastry to roughly equal the size of the first sheet,then lay it on top. Tuck the bottom edge up and under, then pinch the sides firmly all the way around with your fingers.
- Beat the egg white until foamy-about I minute on medium speed, Brush the crust with the egg white, then sprinkle on CINNAMON-SUGAR and nuts If desired.
- Bake in preheated 350' oven for 25-30 minutes, until the pastry crust is puffy, golden brown and flaky. Remove from oven and cool for at least 15 minutes before serving. The pastry will lose some of its puffiness as it cools.
Nutrition Facts : Calories 427.6, Fat 28.9, SaturatedFat 11.4, Cholesterol 55.5, Sodium 242, Carbohydrate 36.9, Fiber 0.6, Sugar 18.3, Protein 5.7
CREAM CHEESE COFFEE CAKE
These impressive loaves really sparkle on the buffet. You can't just eat one slice of this treat with its rich filling peeking out of sweet yeast bread. Once you drizzled on the glaze and savor that first piece, you'll know the extra work is worth it. -Mary Anne McWhirter, Pearland, Texas
Provided by Taste of Home
Time 55m
Yield 20-24 servings.
Number Of Ingredients 19
Steps:
- In a small saucepan, combine sour cream, sugar, butter and salt. Cook over medium-low heat, stirring constantly, 5-10 minutes or until well blended. Cool to room temperature. , In a large bowl, dissolve yeast in warm water. Add sour cream mixture and eggs. Beat until smooth. Gradually stir in flour to form a soft dough (dough will be very soft). Cover and refrigerate overnight. , Punch dough down. Turn dough onto a floured surface; knead 5-6 times. Divide into fourths. Roll each piece into a 12x8-in. rectangle. In a large bowl, combine filling ingredients until well blended. Spread over each rectangle to within 1 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place seam side down on greased baking sheets. Cut six X's on top of each loaf. Cover and let rise until nearly doubled, about 1 hour., Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine confectioners' sugar, milk and vanilla; drizzle over warm loaves. Sprinkle with almonds if desired. Store in the refrigerator.
Nutrition Facts :
CREAM CHEESE COFFEE CAKE II
A fantastic coffee cake that is so easy! It has a cream cheese filling and a crunchy nut topping!
Provided by AMAGU2
Categories Desserts Cakes Coffee Cake Recipes
Time 1h
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. In a small bowl, beat cream cheese, confectioners' sugar and lemon juice until smooth; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
- In a large bowl, cream together the butter and 1 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Pour half of batter into prepared pan. Spoon cream cheese mixture on top of batter to within 1/2 inch of pan edge. Spoon remaining batter over filling, spreading to pan edge. In a small bowl, combine chopped nuts, 2 tablespoons white sugar and 1/2 teaspoon cinnamon. Sprinkle over batter in pan.
- Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate and serve warm.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 29.1 g, Cholesterol 68.1 mg, Fat 15.9 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 8.4 g, Sodium 267.2 mg, Sugar 15.7 g
POLISH CREAM CHEESE COFFEE CAKE
Delicious and warm. Wake up and smell the coffee cake. I love this recipe, although it is a bit time-consuming.
Provided by Tammy M Curry
Categories Desserts Cakes Coffee Cake Recipes
Time 1h10m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Beat 1 cup white sugar, 1/2 cup butter, and 1 egg in a bowl until smooth. Add sour cream and vanilla extract; mix well. Stir in 3 cups flour, baking soda, and baking powder until mixture comes together in a sticky dough. Spread half the dough evenly into prepared baking dish.
- Beat cream cheese, 1/2 cup white sugar, and 1 egg in another bowl until smooth. Spoon mixture into baking dish over dough. Drop remaining half of dough by spoonfuls over cream cheese mixture.
- Mix pecans, brown sugar, 1/3 cup flour, and 1/3 cup butter in a bowl until mixture resembles a coarse crumble; sprinkle over dough.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 575 calories, Carbohydrate 60.1 g, Cholesterol 114.4 mg, Fat 34.3 g, Fiber 1.4 g, Protein 8.6 g, SaturatedFat 19.4 g, Sodium 371.1 mg, Sugar 31.3 g
CREAM CHEESE-FILLED COFFEECAKE WITH FRUIT PRESERVES AND CRUMBLE TOPPING
If you understand how to vary the recipe, you only need one basic coffeecake in your repertoire. My all-purpose version consists of four components: batter, cream cheese filling, fruit preserves and crumb topping. The last three can be changed (or in some cases, omitted) to create a custom cake.
Provided by Ben S.
Categories Desserts Cakes Coffee Cake Recipes
Yield 16
Number Of Ingredients 18
Steps:
- Adjust oven rack to lower-middle position and heat oven to 375 degrees. Spray a 9-inch square metal baking pan with cooking spray. Fold a 17-inch length of heavy-duty foil to 8 1/2 inches wide and fit in the pan bottom and up 2 sides, so you can use the foil overhang as a handle to pull the baked cake from the pan.
- Topping: Use hands to thoroughly mix ingredients in a medium bowl, pressing together to form large clumps; set aside.
- Cream cheese filling: Beat cream cheese and sugar with an electric mixer until thoroughly mixed. Beat in egg and vanilla until smooth; set aside.
- Cake: Mix flour, baking powder, baking soda and salt in a medium bowl; set aside.
- Beat butter and sugar with an electric mixer set on medium-high until light and fluffy. Beat in egg until smooth. Beat in half the dry ingredients, then the remaining yogurt. Beat until ingredients are fully incorporated.
- Spread batter evenly over prepared pan. Spread cream cheese filling over batter. Dollop fruit filling (or sprinkle chocolate chips) over cream cheese filling. Finally, sprinkle evenly with crumble topping, pressing on it lightly to adhere.
- Bake until batter is fully set and topping is golden brown, about 45 minutes. Transfer pan to a wire rack to cool for 5 minutes. Run a thin-bladed knife around the sides, then use foil handles to pull cake from pan onto the wire rack. Cool to room temperature and serve. Can be covered with foil and stored at room temperature for one day.
Nutrition Facts : Calories 312.5 calories, Carbohydrate 38.6 g, Cholesterol 60.1 mg, Fat 16.2 g, Fiber 0.8 g, Protein 4.5 g, SaturatedFat 8.6 g, Sodium 205.4 mg, Sugar 23.8 g
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