COOKS ILLUSTRATED CREAM CHEESE COFFEE CAKE
Steps:
- 1. For the topping: Adjust oven rack to middle position and heat oven to 350. Stir together sugar and lemon zest in bowl until combined. Stir in almonds; set aside. 2. For the cake: Spray 10" tube pan with cooking spray. Whisk flour, baking powder, baking soda and salt together in medium bowl; set aside. In stand mixer fitted with paddle attachment, beat butter, 1 cup plus 2 T sugar, and lemon zest at medium speed until fluffy, about 3 minutes, scraping down sides and bottom of bowl with rubber spatula. Add eggs 1 at a time, beating well after each about 20 seconds. Add 4 tsp vanilla and mix to combine. Reduce speed to low and add one third flour mixture, followed by half of sour cream, mixing until incorporated after each addition, 5 to 10 seconds. Repeat, using half of remaining flour mixture; mix at low speed until batter is thoroughly combined, about 10 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. 3. Reserve 1 1/4 cups batter and set aside. Spoon remaining batter into prepared pan and smooth top. Beat cream cheese, remaining 5 T sugar, lemon juice, and tsp vanilla on medium speed until smooth and slightly lightened, about 1 minute. Add 1/4 c reserved batter and mix until incorporated. Spoon cheese filling mixture evenly over batter, keeping about 1 inch from edges of pan; smooth top. With butter knife or spatula, gently swirl filling into batter using figure 8, being careful not to drag filling to bottom or edges of pan. Firmly tap pan on counter 2-3 times. Sprinkle topping evenly over batter and press into batter to adhere. 4. Bake until top is golden and firm, and skewer inserted into cake comes out clean, 45-50 min. Remove pan from oven and tap firmly on counter 2-3 times. Cool cake in pan on wire rack 1 hour. Gently invert cake onto rimmed baking sheet, remove tube pan, place wire rack on top of cake and invert cake sugar side up. Cool to room temp, about 1 1/2 hours.
QUICK CREAM CHEESE COFFEE CAKE
This is quick and easy, when it is warm it tastes like custard. You can eat warm or cold. It was in Home Cooking magazine the August 1991 issue.
Provided by dbexfield
Categories Breads
Time 35m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Combine cream cheese, sugar, flour and egg until smooth. Place biscuits in a 9-inch round cake pan; press over bottom and sides of pan to form crust. combine sugar and cinnamon. Sprinkle over top. Bake at 350 degrees for 25-30 minutes or until filling is set and crust is golden brown. Serve warm or cool. Refrigerate leftovers-they are even better the next day.
Nutrition Facts : Calories 546.4, Fat 28.5, SaturatedFat 12.5, Cholesterol 76.8, Sodium 1132.2, Carbohydrate 62.8, Fiber 0.1, Sugar 18.9, Protein 11
CREAM CHEESE COFFEE CAKE I
Smooth, and full of raisins, chocolate, nuts. SOOO good!
Provided by MARBALET
Categories Desserts Cakes Coffee Cake Recipes
Yield 12
Number Of Ingredients 18
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
CHEESECAKE (COOK'S ILLUSTRATED)
This is a superb, versatile, 3-in-1 cheesecake recipe that the Cook's Illustrated people developed which produces three different textures depending on how it is prepared: Rich and Creamy, Light and Airy, and Dense and Firm. One is like a custard, another like a soufflé, and the last like a New York cheesecake. The water bath technique requires a bit of practice and finesse to pull off, but the results are well worth the extra effort. As with any recipe, use the best and freshest ingredients you can find for best results. Recommended: Philadelphia cream cheese, a high quality Madagascar Bourbon vanilla extract such as Nielsen-Massey, fresh eggs, dairy, and lemons. The cheesecake doesn't need a topping. This recipe appeared in "Cheesecake: One Recipe, Three Textures," in the September 1995 issue of Cook's Illustrated; I've made a couple minor changes to it. Cooking time does not include 6+ hours of cooling. You are going to love this.
Provided by Cooking Beast
Categories Cheesecake
Time 2h45m
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Rich and Creamy.
- Preheat oven to 325 degrees F.
- Set a large tea kettle of water to boil.
- Use a 9-inch springform pan. Tear off a rectangular piece of 18-inch aluminum foil, and wrap it underneath the springform bottom and fold up along sides of pan, creating a water-tight barrier. It's a good idea to use a second piece of foil to ensure water tightness.
- Inside the pan, brush bottom and sides with melted butter. Drop in crumbs, and tilt the pan around to coat bottom and sides with crumbs evenly.
- Grate teaspoon of zest off lemon. Place zest and 1/4 cup sugar in food processor and pulse until sugar turns slightly yellow, mixing its oils with sugar. If zest isn't available, just put 2 teaspoons of lemon juice in batter.
- Beat cream cheese until smooth. Add sugar and zest-sugar to cheese and beat about 3 minutes on low speed.
- Add eggs one at a time and beat until incorporated. Add vanilla extract, mix. Add heavy cream, mix. Add sour cream, mix. I usually add an optional pinch of salt. After ensuring all ingredients are mixed evenly and thoroughly, pour mixture into the prepared pan.
- Place springform pan into a roasting pan. (A disposable aluminum one works just fine.).
- Place roasting pan on middle rack in oven, securely, and pour enough boiling water to go half way up side of springform.
- Bake for 55-60 minutes. Doing the jiggle test: gently shaking the springform pan, the outside of cake will appear firm but the center will jiggle like Jell-O, and the top will not look browned, thus giving the appearance that it is underdone. But this is what you want because the hot cheesecake will continue to cook.
- Turn off oven. Use a wooden spoon to open keep the oven door ajar a couple inches in order to cool. Leave cheesecake in oven for an hour.
- Remove springform pan from roasting pan, place on rack on counter to cool to room temperature for 2-4 hours.
- Using dental floss, cut even serving slices in the cheesecake before refrigeration. The floss ensures crisp edges and doesn't stick like a knife.
- Cover and refrigerate for at least four hours or overnight. (It always tastes better the next day.).
- The cheesecake can be refrigerated for up to 4 days, but it won't last that long--trust me.
- Light and Airy.
- Follow the above recipe, but separate the eggs. Add only yolks when instructed to add eggs. After adding creams, beat egg whites until stiff, fold into batter, and follow the rest of the instructions. Bake 45-50 minutes.
- Firm and Dense.
- Follow the above recipe, but don't use a water bath. Preheat oven to 500 degrees F. Bake cheesecake at 500 F for 10 minutes, then reduce temperature to 200 degrees F, and prop oven door open about 12 inches with a wooden spoon for about a minute, until temperature reduces in oven. Close oven door and bake approximately 60 minutes, until the cake jiggles in the center as above. Follow the same cooling instructions.
Nutrition Facts : Calories 405.9, Fat 31.4, SaturatedFat 17.4, Cholesterol 157.1, Sodium 279.2, Carbohydrate 25.4, Fiber 0.1, Sugar 24, Protein 6.9
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
CREAM CHEESE COFFEE CAKE
I've been making this for a long time. I got the recipe from a monthly newsletter decades ago! It is our favorite coffee cake. The kids and grandkids love it! It doesn't look fancy but the cream cheese makes it special.
Provided by dozey doats
Categories Breads
Time 50m
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- cake:.
- Cream butter, cream cheese and sugar until light and fluffy.
- Add eggs and vanilla, beat well.
- Sift together dry ingredients and add to creamed mixture alternately with milk.
- Beat until smooth after each addition.
- Spread into greased 13x9 inch pan.
- topping:.
- Combine topping ingredients to make struesel and sprinkle over cake.
- Bake at 350 degrees for 30-35 minutes.
Nutrition Facts : Calories 373.2, Fat 17.1, SaturatedFat 10.5, Cholesterol 74.1, Sodium 244.2, Carbohydrate 51, Fiber 0.8, Sugar 31, Protein 4.9
CREAM CHEESE COFFEE CAKES
Since these coffee cakes freeze well, they make a welcome "instant" breakfast during all the Christmas morning craziness. Friends and family love receiving them, too, wrapped up with a holiday bow.
Provided by Taste of Home
Time 50m
Yield 4 coffee cakes.
Number Of Ingredients 18
Steps:
- In a small saucepan, melt butter over low heat. Remove from the heat. Stir in sour cream, sugar and salt; cool to 110°-115°. In a large bowl, dissolve yeast in warm water. Add the eggs, sour cream mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., In a large bowl, beat filling ingredients until smooth; set aside. Punch dough down. Turn onto a lightly floured surface; divide into four portions. Roll each into a 12-in. x 10-in. rectangle; spread with filling. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. , Place seam side down on greased baking sheets. With a scissors, cut two-thirds of the way through dough at 1-in. intervals. Cover and let rise until doubled, about 45 minutes., Bake at 350° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over coffee cakes.
Nutrition Facts : Calories 139 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 107mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 0 fiber), Protein 3g protein.
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