German Cream Cheese Coffee Cake Recipes

STREUSELKUCHEN (CLASSIC GERMAN CRUMB CAKE)

Steps:

• Warm the milk in the microwave or on the stove. It needs to be warm but not hot or boiling.
• In a large mixing bowl, add the flour and the instant dry yeast (check the instructions on the package to be sure it doesn't have to be dissolved in water or milk first). Add the sugar, and then the lukewarm milk. Knead the contents of the bowl together using the spiral dough hooks of your hand mixer until everything is mixed together.
• Then add the vanilla extract, soft butter, egg, and a pinch of salt to the bowl. Keep kneading the dough for another 5 minutes until the dough no longer sticks to the sides of the bowl. Use your hands to form it into a nice ball. If your dough is too sticky, you can add a bit more flour. If the dough is a little too dry and crumbly, add a little more milk to the mix.
• Take a towel or a lid and place it over the bowl with the dough inside. Set the bowl in a warm place without a draft to allow the dough to rise. This should take approximately one hour.
• Around the 55 minute mark of the dough rise timeline, get your baking pan ready by lining it with parchment paper or by greasing it.
• Once the hour is up and the ball of dough has increased in size noticeably, remove it from the bowl. Sprinkle your countertop with flour and give the dough a quick knead with your hands. Then roll out the dough using a rolling pin to fit your baking sheet/pan. We typically use a baking pan that is around 13.5 x 9.5 inches. Once the dough is rolled to size, place the dough onto the baking sheet. Let it rest for another 15 minutes.
• In the meantime preheat the oven to 350 degrees Fahrenheit and prepare the streusel for the topping. For this, place butter, sugar, and flour into a bowl. Using the spiral dough hooks or your hands, quickly knead the ingredients until small crumbs form. Press them together lightly with your hands, then set them aside.
• Once the 15 minutes of rest are up, lightly brush the dough with some water or milk. This will allow the streusel to stick better.
• Then evenly place the streusel on top of the dough.
• Bake the cake on the middle rack of your oven for around 25-30 minutes until the crumbs are lightly golden brown.
• Remove the cake from the oven and let it cool. You can dust the cake with powdered sugar before serving.

CHEESE-CREAM CAKE / KäSESAHNETORTE

Steps:

• Put the Eggs, Sugar, Vanilla and Salt into a large bowl and start whisking at high speed while slowely adding the hot Water. Whisk for 10 - 15 minutes!
• Preheat the oven to 175°C / 350°F (convection oven).
• In a small bowl, mix the flour and starch. Then use a sieve to add it to the egg mix.
• Carefully mix the flour-starch mix into the egg mass, folding it in by stirring from the bottom to the top while turning the bowl.
• Prepare a baking pan with parchment paper and fill the batter into the baking pan.
• Bake for about 15 to 20 minutes. Maybe more, depending on your oven.
• Let the baked cake cool completely in the pan. Then, either cover it and let rest overnight or put it into the fridge for one hour before continuing.
• Strain the tangerines from the cans and keep 75ml of the juice.
• Chose 13 of the best tangerines and set them aside for the decoration later.
• In a small bowl, add some tablespoons of cold water and add the gelatin. Mix and let it soak.
• In the meantime, put the Quark into a large mixing bowl. Add lemon zest from the lemon and also some juice of the lemon and the sugar. Mix it until the sugar is dissolved.
• Heat the tangerine juice that you had set aside but don't heat it over 70°C /158°F!Add the soaked gelatine to the juice and mix it until it is dissolved.Now, add 2 tbsp. of the quark mixture to the gelatine, mix and add another tbsp. to it until the temperature of the gelatine is about the same as the quark.Next, add the entire gelatine mix to the Quark mixture and mix on high speed for 5 minutes.
• Put it into the fridge for about 30 minutes.
• Whip the cream until it can hold its shape.
• Add the cream to the Quark and stir until it is mixed well.
• Cut the biscuit cake into two, using one half as the bottom of the cake by putting it onto a cake plate.
• Put the cake ring around the cake, then fill some of the quark onto the biscuit.
• Now place the remaining tangerines to the bottom (see video).
• Add the remaining Quark mix on top.
• Precut the other half of the cake into 12 triangular slices and place them on top of the cake as if it was one piece.
• Put into the fridge for at least 5 hours, better overnight.
• Sprinkle a good amount of confectioners sugar on the top of the cake, then remove the cake ring.
• Whip the 100 ml of cream and put it into a piping bag with a star tip.
• Set cream decorations around the edge of the cake and add one of the tangerines that you have set aside on each precut top slice.
• Put some cream decoration in the center of the cake and add a tangerine.
• Optional: Sprinkle some chopped green pistachios on the cream to make the colors even pop more.
• Keep cooled, serve cold. Also, this cake can be frozen very well but it takes time to thaw.

CINNAMON ROLL CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder, cinnamon and salt; add to creamed mixture alternately with milk, beating well after each addition. Spread three-fourths of batter into a greased 9-in. springform pan (batter will be thick). Set remaining batter aside., In another bowl, beat cream cheese, sugar and flour until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined. Pour over batter., Mix cinnamon filling ingredients. Drop by tablespoonfuls over cream cheese mixture. Cut through cream cheese filling with a knife to swirl the cinnamon filling. Drop reserved batter by tablespoonfuls over filling. Place pan on a baking sheet., Bake until center is almost set, 70-80 minutes. Cover top loosely with foil during the last 30 minutes if needed to prevent overbrowning. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour; remove sides of pan. Serve warm. Refrigerate leftovers.

FANTASTIC BUTTERY CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees (oven rack set to second-lowest position).
• Grease a 13 x 9-inch (or an 11 x 7-inch, baking time will need to be increased slightly).
• Cream butter with sugar (about 3-4 minutes), add in eggs and sour cream; beat well (about another 3 minutes).
• In a bowl, sift together flour, baking powder and salt.
• Add the flour mixture to the creamed mixture; beat well until combined (batter will be thick).
• Spread more than half of the batter in the prepared baking pan.
• In another bowl, cream together all filling ingredients, then carefully spread over the cake batter.
• Spoon the remaining cake batter over the top of the cheese mixture (it doesn't have to cover the cake batter completely, I just dot tablespoonfuls over the batter).
• For the topping (I most always double the ingredients) mix all ingredients, and sprinkle over cake.
• Bake for about 50-55 minutes or until middle feels set and not jiggly.

CREAM CHEESE COFFEE CAKE

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.

OLD-FASHIONED GERMAN COFFEE CAKE

Steps:

• For cake, dissolve yeast and 1 tablespoon sugar in water. Let stand 5 minutes. In a large bowl, combine shortening, sugar and egg. Gradually mix in 2 cups flour, milk and yeast mixture. Add enough remaining flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half and press each half into a greased 11x7-in. baking pan. Cover and let rise until doubled, about 1 hour. Combine all topping ingredients except peaches. Sprinkle over dough. Top with peach slices. Bake at 375° for 25-30 minutes or until golden brown.

GERMAN CREAM CHEESE COFFEE CAKE

Steps:

• Grease 9x13-inch pan. Preheat oven to 350*F. FOR CRUST Dissolve yeast in milk. Cut butter into flour. Add egg yolks and sugar to yeast mixture; blend well. Add to flour mixture. Divide dough in half. Spread half in bottom of prepared pan (could be crumbly). Save other half. FOR FILLING: Mix until creamy: cream cheese, sugar, egg yolk, and vanilla. Spread over bottom crust. Press remaining dough with hands onto wax paper, invert onto filling. Brush with small amount of egg white and sprinkle with nuts. Bake at 350*F for 30-35 minutes or until golden.