Coffee Cream Cheese Bundt Cake Recipes

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CREAM CHEESE COFFEE CAKE II



Cream Cheese Coffee Cake II image

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

2 (3 ounce) packages cream cheese, softened
3 tablespoons confectioners' sugar
2 tablespoons lemon juice
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup butter, softened
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 (8 ounce) container sour cream
½ cup finely chopped walnuts
2 tablespoons white sugar
½ teaspoon ground cinnamon

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

CREAM CHEESE COFFEE CAKE



Cream Cheese Coffee Cake image

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

1 cup sour cream
1/2 cup sugar
1/2 cup butter, cubed
1 teaspoon salt
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 large eggs, lightly beaten
4 cups all-purpose flour
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1 large egg, lightly beaten
2 teaspoons vanilla extract
1/8 teaspoon salt
GLAZE:
2-1/2 cups confectioners' sugar
1/4 cup whole milk
1 teaspoon vanilla extract
Toasted sliced almonds, optional

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 I



Cream Cheese Coffee Cake I image

Smooth, and full of raisins, chocolate, nuts. SOOO good!

Provided by MARBALET

Categories     Desserts     Cakes     Coffee Cake Recipes

Yield 12

Number Of Ingredients 18

⅓ cup packed dark brown sugar
2 teaspoons unsweetened cocoa powder
⅓ cup chopped semisweet chocolate
1 teaspoon ground cinnamon
⅓ cup raisins
⅓ cup golden raisins
½ cup toasted walnuts, chopped
¾ cup unsalted butter
½ (8 ounce) package cream cheese
1 cup packed brown sugar
⅓ cup white sugar
5 eggs
1 ½ teaspoons vanilla extract
1 cup plain yogurt
3 ¼ cups all-purpose flour
¼ teaspoon salt
1 tablespoon baking powder
½ teaspoon baking soda

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Generously grease a 12 cup Bundt cake pan or a 9 or 10 inch tube pan.
  • Soak raisins in warm water until plump. Drain and dry. Chop coarsely. Mix with 1/3 cup dark brown sugar, cocoa, chocolate, cinnamon, and chopped nuts. You can also mince filling ingredients in a food processor for another texture.
  • Cream the unsalted butter with 1 cup brown sugar and white sugar until fluffy. Add cream cheese, and cream until blended. Add eggs and vanilla, and mix thoroughly. Blend in yogurt or sour cream. Fold in flour, salt, baking powder, soda. Mix well on low speed of mixer. Spread one third batter in prepared pan. Top with some of the filling mixture. Layer in this fashion until filling and batter are used up.
  • Bake until done, 50 to 60 minutes. Cool in pan 10 minutes before removing.

Nutrition Facts : Calories 498.6 calories, Carbohydrate 67.6 g, Cholesterol 120.9 mg, Fat 22.6 g, Fiber 2.1 g, Protein 9.1 g, SaturatedFat 11.6 g, Sodium 299.3 mg, Sugar 38.1 g

COFFEE CREAM CHEESE BUNDT CAKE



Coffee Cream Cheese Bundt Cake image

This is a wonderful bundt cake that I make for any occasion. It is very heavy and moist. Wonderful coffee flavor!

Provided by JackieMarie

Categories     Breads

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 1/2 cups softened butter
8 ounces of softened cream cheese
3 cups sugar
6 large eggs
3 cups flour
1/8 teaspoon salt
1 teaspoon vanilla
3 tablespoons instant coffee, dissolved with
3 teaspoons hot water

Steps:

  • Mix butter, cream cheese and coffee until creamy.
  • Gradually add sugar & vanilla.
  • Add 1 egg at a time.
  • Combine flour & salt; add to mix.
  • Pour into a bundt pan sprayed with Pam and dusted with flour or cocoa powder and bake at 300° for 90 minutes.
  • The top (actually bottom) will still look moist. That is perfect. I let it cook to long once, and the whole cake was very dry. Better to be a bit moist with this one.

Nutrition Facts : Calories 1228, Fat 64.4, SaturatedFat 38.1, Cholesterol 349.7, Sodium 649.7, Carbohydrate 150.3, Fiber 1.7, Sugar 101.5, Protein 15.7

COOKIES & CREAM CHEESECAKE BUNDT 'BOX' CAKE RECIPE BY TASTY



Cookies & Cream Cheesecake Bundt 'Box' Cake Recipe by Tasty image

Here's what you need: cream cheese, powdered sugar, vanilla extract, chocolate cake mix, chocolate sandwich cookies, high quality chocolate, heavy cream

Provided by Alvin Zhou

Categories     Desserts

Yield 8 servings

Number Of Ingredients 7

16 oz cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 box chocolate cake mix, prepared accordingly to box instructions
10 chocolate sandwich cookies
8 oz high quality chocolate, 60% cocoa content or higher, chopped finely
2 cups heavy cream

Steps:

  • Preheat the oven to 350°F (180°C).
  • In a medium bowl, whisk together the cream cheese, powdered sugar, and vanilla extract, stirring until smooth.
  • Pour half of the cake batter into the bottom of a greased bundt cake pan, smoothing it with a spatula.
  • With an ice cream scoop, scoop the cream cheese mixture evenly onto the cake batter, making sure that it does not touch the sides of the cake pan.
  • Place a chocolate sandwich cookie on top of the cream cheese scoops, making a circle around the ring of the pan.
  • Pour the rest of the cake batter on top of the cookies, smoothing it evenly.
  • Bake for 45 minutes, then cool completely.
  • Invert the cake onto a wire rack set on top of a baking tray.
  • To make the glaze, microwave the chocolate and the cream together in 30-second intervals, stirring in between, until the glaze is smooth and glossy.
  • Pour the glaze over the cake, letting the excess drip off the wire rack and onto the baking tray.
  • Once the glaze has set, slice the cake and serve.
  • Enjoy!

Nutrition Facts : Calories 809 calories, Carbohydrate 75 grams, Fat 58 grams, Fiber 3 grams, Protein 9 grams, Sugar 48 grams

CREAM CHEESE BUNDT CAKE



Cream Cheese Bundt Cake image

A very moist & decadent white bundt cake made with cream cheese. I use buttercream frosting from Recipe #299827 to decorate or you can just use a glaze or dust with powdered sugar if you like. Presents well for Holidays, Brunches, Bridal showers, etc.

Provided by BlondieItaliana

Categories     Dessert

Time 55m

Yield 24 serving(s)

Number Of Ingredients 8

1 cup butter, softened
1 1/2 cups sugar
6 eggs (separated)
1 (8 ounce) package cream cheese, softened (Philadelphia Brand)
2 cups flour
1/2 teaspoon vanilla
4 teaspoons baking powder
cooking spray (Bakers Joy)

Steps:

  • Spray Bundt pan (10") with Bakers Joy cooking spray.
  • In large mixing bowl, beat together butter and sugar. Add the egg yolks one at a time so they are mixed well. Add the vanilla, baking powder and then the flour alternating with the cheese until all combined.
  • Separately, beat the egg whites until they are stiff & slowly add to the above mix.
  • Bake at 350 degrees for 40 minutes. Remove from pan after 10 minutes.
  • Frost (when completely cool) with Buttercream frosting from Recipe #299827.

Nutrition Facts : Calories 206.1, Fat 12.3, SaturatedFat 7.3, Cholesterol 83.6, Sodium 160.7, Carbohydrate 21, Fiber 0.3, Sugar 12.7, Protein 3.4

CREAM CHEESE GLAZE



Cream Cheese Glaze image

After some well done research, I have found the perfect Cream Cheese GLAZE! Not frosting but a simple glaze! Perfect for coffee cakes, bundt cakes, etc. I combined some recipes I found and added a few of my own touches! I hope you enjoy!

Provided by young n fun

Categories     Dessert

Time 2m

Yield 8-12 serving(s)

Number Of Ingredients 5

2 ounces softened cream cheese
1/2 tablespoon butter or 1/2 tablespoon margarine
3 tablespoons milk
2 -3 tablespoons powdered sugar, depending on your taste
1/2 teaspoon vanilla

Steps:

  • With an electric mixer, beat cream cheese, butter, and milk.
  • Gradually add the powdered sugar.
  • Beat in vanilla.

Nutrition Facts : Calories 42.8, Fat 3.4, SaturatedFat 2, Cholesterol 10.5, Sodium 32, Carbohydrate 2.6, Sugar 2.2, Protein 0.6

CINNAMON SWIRL BUNDT COFFEE CAKE



Cinnamon Swirl Bundt Coffee Cake image

A friend of mine gave me this recipe years ago. Sometimes I lower the fat content by using fat-free sour cream or yogurt instead of the sour cream. Enjoy! This can also be made into small loaf cakes which can be frozen easily.

Provided by Ruth

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 11

¾ cup butter, room temperature
1 ½ cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup sour cream
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ cup chopped walnuts
1 tablespoon ground cinnamon
¼ cup white sugar

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.
  • Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
  • Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
  • Mix the remaining 1/4 cup of white sugar with the cinnamon.
  • Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
  • Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.

Nutrition Facts : Calories 402.8 calories, Carbohydrate 51.2 g, Cholesterol 85.4 mg, Fat 20.2 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 10.5 g, Sodium 255.6 mg, Sugar 29.5 g

COFFEE AND IRISH CREAM BUNDT® CAKE



Coffee and Irish Cream Bundt® Cake image

One of my husband's favorite drink combos is Baileys® and coffee, so I decided to make the dynamic duo into a cake. It's delicious when served with some lightly sweetened whipped cream.

Provided by Kim

Categories     Bundt Cake

Time 1h25m

Yield 12

Number Of Ingredients 13

¼ cup strongly brewed coffee, cooled to room temperature
2 tablespoons instant espresso powder
2 ¾ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
1 cup unsalted butter, softened
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 cup firmly packed brown sugar
3 large eggs, at room temperature
1 tablespoon vanilla extract
1 cup Irish cream liqueur (such as Baileys®)
¾ cup mini chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt® pan.
  • Mix together coffee and espresso powder in a small bowl or measuring cup until dissolved. Set aside.
  • Mix together flour, baking powder, and salt in a medium bowl until combined.
  • Cream together butter, cream cheese, white sugar, and brown sugar in a large bowl until smooth and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Add coffee-espresso mixture and vanilla and mix until combined. Add 1/2 of the flour mixture and stir until just combined. Pour in Irish cream and mix until combined. Add remaining flour mixture and mix until just combined. Fold in mini chocolate chips.
  • Pour batter evenly into the prepared pan. Tap pan gently on the counter a few times to disperse any air bubbles.
  • Place pan into the preheated oven and bake until the top of the cake springs back lightly when touched, 55 to 60 minutes. Allow cake to cool for 15 minutes in the pan before removing to a wire rack to cool completely.

Nutrition Facts : Calories 571.6 calories, Carbohydrate 73.8 g, Cholesterol 61.5 mg, Fat 25.5 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 15.8 g, Sodium 269.6 mg

SOUR CREAM BUNDT COFFEE CAKE



Sour Cream Bundt Coffee Cake image

My aunt Enid passed down this recipe to me. It's an incredible sour cream coffee cake with a twist; cinnamon and chocolate chips make a wonderful combination. It will be a big hit when you serve it! I brought it to a Navy wives' social and it was gone in minutes!

Provided by Anonymous

Categories     Desserts     Cakes     Bundt Cake Recipes     Chocolate

Time 55m

Yield 8

Number Of Ingredients 11

½ cup brown sugar
1 teaspoon ground cinnamon
1 cup sour cream
1 tablespoon baking soda
1 ¾ cups all-purpose flour
1 cup white sugar
½ cup butter, softened
2 eggs, beaten
2 teaspoons baking powder
1 teaspoon vanilla extract
1 cup chocolate chips, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
  • Mix brown sugar and cinnamon together in a bowl. Mix sour cream and baking soda together in a separate bowl.
  • Beat flour, white sugar, butter, eggs, baking powder, and vanilla extract together using an electric mixer in third bowl. Beat in sour cream mixture until combined. Pour 1/3 of the batter into the prepared pan; top with 1/2 of the brown sugar-cinnamon mixture. Sprinkle with 1/2 of the chocolate chips. Layer remaining batter, brown sugar-cinnamon mixture, and chocolate chips.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

Nutrition Facts : Calories 530.8 calories, Carbohydrate 74.5 g, Cholesterol 84.1 mg, Fat 25.2 g, Fiber 2.1 g, Protein 6.1 g, SaturatedFat 15.2 g, Sodium 649.5 mg, Sugar 50.1 g

COFFEE CRèME BUNDT CAKE



Coffee Crème Bundt Cake image

My dad drinks instant coffee that he first "brews" in the microwave and then dilutes with overflowing spoonfuls of condensed milk. As a youthful coffee snob, I turned up my nose and insisted that what he drank wasn't real coffee. But as I've gotten older and become less of a jerk, I've realized that what's cool doesn't matter when it's delicious. My dad's morning cup, super sweet and creamy with just a hint of coffee, is damn good. And now, I always ask him to make me one, too. This glorious coffee-flavored Bundt is more sweet than coffee and has a gooey, condensed milk glaze that you may have to resist eating with a spoon.

Provided by Samantha Seneviratne

Categories     side-dish

Time 2h35m

Yield 10 to 12 servings

Number Of Ingredients 18

2 1/2 sticks (1 1/4 cups) unsalted butter, at room temperature, plus more for pan
2 1/2 cups all-purpose flour, plus more for pan
2 teaspoons freshly ground cardamom
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1/4 teaspoon baking soda
1 tablespoon pure vanilla extract
3 tablespoons instant espresso powder
3/4 cup packed dark brown sugar
3/4 cup granulated sugar
3 large eggs, at room temperature
3/4 cup sour cream
3/4 cup sweetened condensed milk
2 tablespoons unsalted butter
1 large egg yolk
1/2 teaspoon kosher salt
1/4 teaspoon instant espresso powder
2 1/4 ounces walnuts or pecans, chopped (1/2 cup)

Steps:

  • Preheat the oven to 350 degrees F. Butter and flour a 12-cup Bundt cake pan.
  • In a medium bowl, whisk together the flour, cardamom, baking powder, salt, and baking soda. In a large bowl, combine the vanilla and espresso powder. Add the dark brown sugar, granulated sugar, and butter and beat with an electric mixer on medium speed until fluffy, about 4 minutes. Beat in the eggs, 1 at a time, scraping down the sides of the bowl as necessary, until well combined.
  • Reduce the speed to low and alternate adding the flour mixture and the sour cream, starting and ending with the flour mixture, and mix until just combined. Transfer the batter to the prepared pan and smooth the top. Bake until puffed and set and a skewer inserted into the center comes out with moist crumbs attached, 50 to 55 minutes. Transfer the cake to a wire rack to cool for about 15 minutes, then flip out the cake onto the rack to cool completely.
  • Prepare the glaze: In a small saucepan, heat the condensed milk, butter, egg yolk, salt, and espresso powder over medium-low heat, stirring constantly, until thickened, about 4 minutes. Drizzle the warm glaze over the cooled cake. Top with the walnuts. Serve warm or at room temperature.

CHOCOLATE-CREAM CHEESE COFFEE CAKE



Chocolate-Cream Cheese Coffee Cake image

This indulgent breakfast sweet is perfect for lazy weekend mornings and pairs perfectly with a hot cup of coffee.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 2h15m

Yield 12

Number Of Ingredients 12

1 1/3 cups Gold Medal™ all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter
1 cup chopped pecans
1 package (8 oz) cream cheese, softened
1/4 cup granulated sugar
1 tablespoon all-purpose flour
1 egg
1 teaspoon vanilla
1 box (1 lb 3.5 oz) Betty Crocker™ Super Moist™ dark chocolate cake mix
1 cup powdered sugar
2 tablespoons milk

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In bowl, mix 1 1/3 cups flour and brown sugar. Cut in butter until crumbly. Stir in pecans; set aside. In separate bowl, beat cream cheese with electric mixer until smooth. Add granulated sugar and 1 table¬spoon flour; beat until blended. Add 1 egg and 1/2 teaspoon of vanilla; beat until blended.
  • Make cake mix as directed on box. Spoon batter into pan. Dollop cream cheese mixture over batter and swirl with knife. Sprinkle reserved pecan mixture over top. Bake 45 minutes or until set. Cool completely on cooling rack.
  • In small bowl, mix powdered sugar, milk and remaining 1/2 teaspoon vanilla with whisk. Drizzle over coffee cake.

Nutrition Facts : Calories 530, Carbohydrate 75 g, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 540 mg

SOUR CREAM BUNDT COFFEE CAKE



Sour Cream Bundt Coffee Cake image

This yummy cake is so moist, you won't even need the cup of coffee! Make it for your next get-together-your guests will thank you. -Kathleen Larimer, Dayton, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 14

2/3 cup chopped pecans
2 tablespoons brown sugar
1-1/2 teaspoons ground cinnamon
BATTER:
1 cup butter, softened
2 cups sugar
2 large eggs
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
Confectioners' sugar

Steps:

  • Preheat oven to 350°. In a small bowl, combine pecans, brown sugar and cinnamon; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Pour half of the batter into a greased and floured 10-in. fluted tube pan; sprinkle with half of the pecan mixture. Gently top with remaining batter and pecan mixture. , Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 333 calories, Fat 18g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 177mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

COFFEE AND CREAM COFFEE CAKE



Coffee and Cream Coffee Cake image

In most classic coffee cakes, cinnamon plays a starring role, but this recipe puts coffee flavor front and center thanks to the addition of brewed coffee and espresso powder (or instant espresso). Espresso powder adds strong flavor, and it's fine enough to dissolve completely so you don't get any crunchy bits. A ribbon of cream cheese runs through the center of the cake, complementing the coffee flavor like a splash of cream in a cup of coffee.

Provided by Erin Jeanne McDowell

Categories     cakes, dessert

Time 2h

Yield One 9-inch cake

Number Of Ingredients 25

1 1/2 cups/190 grams all-purpose flour
1/2 cup/50 grams old-fashioned oats
1/3 cup/75 grams light or dark brown sugar
1 tablespoon espresso powder (or instant espresso)
1/4 teaspoon baking powder
1/4 teaspoon fine sea salt
10 tablespoons/140 grams cold unsalted butter (1 1/4 sticks)
12 ounces/340 grams cream cheese, at room temperature
1/2 cup/100 grams granulated sugar
1 large egg
Nonstick cooking spray
2 1/2 cups/320 grams all-purpose flour
2 tablespoons espresso powder (or instant espresso)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
3/4 cup/170 grams unsalted butter (1 1/2 sticks), at room temperature
3/4 cup/165 grams light or dark brown sugar
3/4 cup/150 grams granulated sugar
3 large eggs
1 tablespoon vanilla extract
3/4 cup/180 milliliters coffee, cooled
1/2 cup/120 milliliters sour cream
Confectioners' sugar, as needed for finishing

Steps:

  • Make the streusel: In a medium bowl, stir the flour, oats, brown sugar, espresso powder, baking powder and salt to combine. Cut the butter into tablespoon portions and drop it into the bowl. Mix with your hands or a pastry cutter until the mixture is thoroughly combined and comes together to form large clumps; set aside.
  • Make the cream cheese filling: In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese and granulated sugar on medium speed until well combined, about 2 minutes. Scrape the bowl well, then add the egg and mix until fully incorporated. Transfer filling to a medium bowl and clean out the mixing bowl.
  • Make the coffee cake: Heat the oven to 350 degrees. Lightly grease a 9-inch springform pan with nonstick spray. Line the edge of the pan with 2 strips of parchment paper cut to the height and diameter of the ring, then spray the ring again. (This helps prevent the cake from sticking and makes it easier to unmold.) Place it on a parchment-lined baking sheet.
  • In a medium bowl, whisk the flour, espresso powder, baking powder, baking soda, cinnamon and salt to combine. In the bowl of an electric mixer fitted with the paddle attachment (or in a medium bowl using a hand mixer), cream the butter, brown sugar and granulated sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, and mix, scraping the bowl well after each is incorporated. Add the vanilla and mix to combine.
  • Add about one-third of the flour mixture to the wet ingredients and mix on low speed to combine. With the mixer running, gradually pour the coffee into the mixture in a slow, steady stream, mixing until fully incorporated.
  • Add half of the remaining flour mixture and mix on low speed to combine. Add the sour cream and mix to combine, then add the remaining flour mixture and mix until fully incorporated. Scrape the sides and bottom of the bowl well to ensure the mixture is homogenous.
  • Pour half of the batter into the prepared pan, then sprinkle half of the streusel over the surface of the batter. Dollop the cream cheese mixture by the heaping tablespoons all over the surface of the batter, keeping it about an inch away from the sides. Spoon it over as evenly as you can, but don't try to spread it once it's on top of the batter.
  • Pour the remaining batter over the cream cheese and gently spread into an even layer. Sprinkle the remaining streusel on top. Transfer to the oven and bake until the cake springs back slightly in the center when touched and a toothpick inserted into the center comes out clean or with a few moist crumbs, checking it at about 1 hour and 20 minutes, then baking another 10 minutes if necessary. If your streusel is becoming too dark before the cake is done, loosely cover it with foil.
  • Run a thin knife around the outside edge of the parchment paper ring to loosen it from the edge of the pan. Cool the cake for 20 to 30 minutes inside the pan, then remove the outer ring of the pan and the parchment paper and let cool completely. If desired, gently loosen the cake from the base and transfer to a platter, or simply leave it on the base to serve. Garnish with confectioners' sugar just before serving.

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2021-05-20 Cream together butter, cream cheese, sugar and eggs. In a separate bowl, combine milk and vanilla. Add to creamed mixture, stir until well blended. Sift dry ingredients together and then add to creamed mixture. Mix well. Spoon mixture into 2-3 greased and floured cake pans (depending on the size of your cake pan.
From lilluna.com


CREAM CHEESE POUND CAKE RECIPE (EASY & MOIST) | KITCHN
2021-10-26 About 30 minutes before the butter is ready, arrange a rack in the middle of the oven and heat the oven to 325ºF. Place the remaining 1 tablespoon unsalted butter in a small microwave-safe bowl and microwave until melted, 20 to 30 seconds.
From thekitchn.com


CHERRY CHOCOLATE CREAM CHEESE BUNDT CAKE - DINNER, THEN DESSERT
2019-12-26 To Make the Chocolate Bundt Cake: Preheat the oven to 350 degrees and grease a bundt pan with butter and flour or baking spray. Add the flour sugar, cocoa, baking soda, baking powder, and salt into a stand mixer on low speed until combined. In a second bowl combine the sour cream, oil, eggs, and vanilla with a whisk.
From dinnerthendessert.com


CLASSIC CREAM CHEESE COFFEE CAKE RECIPE | KITA ROBERTS
2019-04-27 Preheat the oven to 350 degrees F. Grease and flour a 13x9 baking sheet. In a large bowl, combine the flour baking powder, baking soda, and salt. Set aside. Beat butter and cream cheese in the bowl of your stand mixer until creamy. Gradually add sugar, mixing well.
From passthesushi.com


CHEESECAKE PUDDING BUNDT CAKE | COFFEE WITH US 3
2020-02-24 Cheesecake Pudding Bundt Cake. Cheesecake Pudding Bundt Cake is a super moist and super easy cake. Take it to a potluck and you will get rave reviews and no leftovers. Prep Time 10 minutes. Cook Time 45 minutes. Additional …
From coffeewithus3.com


BUNDT COFFEE CAKE RECIPE - DINNER, THEN DESSERT
2022-05-12 Pre-heat oven to 350 degrees and spray a Bundt pan with baking spray. Prepare the cake batter. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 …
From dinnerthendessert.com


10 BEST CHOCOLATE CREAM CHEESE BUNDT CAKE RECIPES | YUMMLY
Best White Chocolate Raspberry Bundt Cake {Nothing Bundt Cake Copycat Recipe} The Fresh Cooky. vanilla extract, vanilla bean paste, milk, lemon zest, butter and 15 more.
From yummly.com


COFFEE CRèME BUNDT CAKE - RECIPE - FINECOOKING
Preparation. Preheat the oven to 350°F. Butter and flour a 12-cup Bundt cake pan. In a medium bowl, whisk together the flour, cardamom, baking powder, salt, and baking soda. In a large bowl, combine the espresso powder and vanilla. Add the dark brown sugar, granulated sugar, and butter, and beat with an electric mixer on medium speed until ...
From finecooking.com


COFFEE CREAM CHEESE BUNDT CAKE RECIPE - WEBETUTORIAL
Coffee cream cheese bundt cake is the best recipe for foodies. It will take approx 100 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make coffee cream cheese bundt cake at your home.. The ingredients or substance mixture for coffee cream cheese bundt cake recipe that are useful to cook such type of recipes are:
From webetutorial.com


CHOCOLATE CREAM CHEESE BUNDT CAKE - SALLY'S BAKING ADDICTION
2017-02-16 Instructions. Preheat the oven to 350°F (177°C) and grease a 10-inch Bundt pan that holds 12 cups of batter. Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside.
From sallysbakingaddiction.com


LEMON CREAM CHEESE BUNDT CAKE
5 hours ago Instructions. Preheat the oven to 325 degrees F. and prepare a 10 cup bundt pan with non-stick cooking spray. Set aside. Place all of the cake ingredients into a large mixing bowl and with an electric mixer on low speed, combine the ingredients for about one minute. Scraping down the sides as needed.
From anaffairfromtheheart.com


CREAM CHEESE COFFEE CAKE - CAKETOCRUMB
2019-04-10 Reserve 1 1/4 cups batter and set aside. Spoon the remaining batter into the prepared pan and smooth the top. Return the now-empty bowl to the mixer and beat cream cheese, 5 tablespoons sugar, lemon juice and 1 teaspoon vanilla on medium speed until smooth and slightly lightened, about 1 minute.
From caketocrumb.com


BUNDT CAKE WITH CREAM CHEESE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Bundt Cake With Cream Cheese are provided here for you to discover and enjoy ... Coffee Trifle Dessert Recipes Recipe For Zabaglione Dessert Desserts To Make With Yogurt Libbey Just Desserts Mini Flare Libbey Dessert Bowls Soup Recipes. Soup Recipes With Bratwurst Fat Flush Soup Recipes Recipe For Lentil And Ham …
From recipeshappy.com


COFFEE BUNDT CAKE - MARSHA'S BAKING ADDICTION
2019-12-08 Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside. Whisk together the flour, baking powder, baking soda, and salt. Set aside. Whisk together the eggs. Add the sugar, and whisk until combined. Add the melted butter, yogurt, and coffee, and whisk until combined. Fold in the dry ingredients.
From marshasbakingaddiction.com


CINNAMON STREUSEL COFFEE CAKE {BUNDT CAKE RECIPE}
2020-04-03 Instructions. Preheat oven to 350° F. Grease a bundt or 9 x 13 pan. In a large mixing bowl, blend all cake ingredients for 2 minutes. Pour half of the cake batter into the pan. Combine streusel ingredients in a small bowl. Sprinkle half of the streusel mixture on top of the cake batter layer.
From shugarysweets.com


10 BEST BUNDT CAKE CREAM CHEESE FILLING RECIPES | YUMMLY
2022-05-05 Apple Bundt Cake with Cream Cheese Filling and Caramel Pecan Glaze Food52. butter, eggs, flour, nutmeg, cinnamon, heavy cream, baking powder and 11 more.
From yummly.com


GREEK YOGURT CREAM CHEESE LEMON COFFEE CAKE RECIPE 44 BEST …
Bake the coffee cake at 350 degrees for 37-40 minutes. Allow to cool, and then dust with powdered sugar. Remove from the dish using parchment paper to a cutting board, and cut into 16 squares. Allow to cool, and then dust with powdered sugar.
From findrecipes.info


DEATH BY CHOCOLATE BUNDT CAKE - I AM BAKER
2021-12-16 Spray a 10-inch bundt pan with nonstick cooking spray. In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside. In a separate bowl, whisk together the butter, eggs, sour cream, and buttermilk. Pour the wet ingredients into the dry ingredients and stir to combine.
From iambaker.net


COFFEE AND CREAM BUNDT CAKE RECIPE | HGTV
Preheat oven to 350˚F. Grease and flour a 12 inch bundt pan. Place coffee and water in a small bowl and stir to dissolve. Set aside. Place flour, baking powder and salt in a medium bowl and whisk together. Place butter, sugar and eggs in a mixing …
From hgtv.com


COFFEE CAKE WITH COFFEE CREAM CHEESE FROSTING RECIPE
80g cream cheese. 1. In a stand mixer with whisk attachment whip the butter till light and fluffy. Add in the vanilla extract and coffee granules and beat till smooth. 2. Slowly tip in the sifted icing sugar to create a light and fluffy buttercream. 3. Add in the cream cheese and whip till combined.
From angesdesucre.com


PERFECT POUND CAKE (MOIST - SALLY'S BAKING ADDICTION
2019-02-18 Bake: Bake the cream cheese pound cake at 325°F (163°C). Halfway through baking, loosely tent the cake with aluminum foil to prevent over-browning. Cool, then invert: Let the pound cool for about 2 hours in the pan, then invert …
From sallysbakingaddiction.com


CHOCOLATE CREAM CHEESE COFFEE CAKE - BAKE OR BREAK
2021-02-19 To make the cake: Combine the flour, cocoa powder, baking powder, baking soda, and salt. Set aside. Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the cooled chocolate and the vanilla.
From bakeorbreak.com


SOUR CREAM CAKE - GRANDBABY CAKES
2022-05-24 While eggs are going, sift together dry ingredients (flour and baking powder). Turn your mixer down to its lowest speed, and slowly alternate the dry ingredients with the sour cream, milk, vanilla and lemon extract. Pour batter into greased pan or pans. Bake in oven for 1 hour and 30 minutes for a bundt pan or.
From grandbaby-cakes.com


OUR FAVORITE COFFEE BUNDT CAKE WITH CAKE MIX - STUDIO DIY
2021-12-09 Instructions. Grease and flour a bundt pan and pre-heat oven to 350 degrees. Beat cake mix, pudding mix, eggs, oil, vanilla and sour cream together in a large bowl at high speed until thick and creamy, about seven minutes. Meanwhile, make the filling. Stir brown sugar, granulated sugar, cinnamon and butter with a fork.
From studiodiy.com


CREAM CHEESE POUND CAKE RECIPE | SUGAR & SOUL
2019-03-08 Add in the sugar in a slow and gradual pour while continuing to mix the butter and cream cheese mixture. Continue to beat on medium speed for about 2 minutes after all of the sugar has been added. Scrape down the sides of the bowl as needed. Next, mix in the buttermilk and vanilla extract.
From sugarandsoul.co


CREAM CHEESE BUNDT CAKE - KITCHEN GIDGET
2016-10-01 It didn’t overflow, but without ample space to rise, it turned out denser than usual. The cake still tasted yummy (and we ate every last slice!), but for best results, it should be baked in a 10-inch non-fluted tube pan (angel food cake pan), or an extra-large bundt pan (12-16 cup capacity). I hope you enjoy this cake as much as my family!
From kitchengidget.com


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