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 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
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 :
CHOCOLATE-CREAM CHEESE COFFEE CAKE
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
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
COFFEE AND CREAM COFFEE CAKE
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
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.
CREAM CHEESE COFFEE CAKE
This is a fabulous coffee cake. Cream Cheese adds to the richness and it just melts in your mouth. I like to make this when I have a good friend coming by for coffee, as if I just whipped it up! Impressive and Yummy!
Provided by Vseward Chef-V
Categories Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Grease and flour (or spray with Pam) bottom and sides of a 9-inch spring form pan.
- Combine flour and 3/4 cup sugar.
- Cut in butter until mixture resembles coarse crumbs; reserve 1 cup of mixture setting aside.
- To crumb mixture in bowl add baking powder, soda, salt, sour cream, 1 egg and almond extract blending well.
- Spread batter in pan.
- Combine cream cheese, 1/4 cup sugar, and 1 egg and poor over batter in pan.
- Sprinkle reserved 1 cup of crumb mixture over all.
- Bake at 350° 45 to 50 minutes or until cheese filling is set and cake is golden.
- Cool at least 15 minutes before removing sides of pan slice and serve warm or at room temperature.
Nutrition Facts : Calories 370.1, Fat 22.2, SaturatedFat 13.6, Cholesterol 92.9, Sodium 273.5, Carbohydrate 37.8, Fiber 0.7, Sugar 16.9, Protein 5.7
CHERRY CREAM CHEESE COFFEE CAKE
You'll like the texture of this tender coffee cake. The sour cream pairs well with the cherries, and the crunchy almonds make a nice accent. With a sweet streusel topping, it's hard to eat only one slice. -Linda Guiles, Belvidere, New Jersey
Provided by Taste of Home
Time 1h15m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine flour and sugar. Cut in butter until crumbly. Reserve 3/4 cup crumb mixture. Add the baking powder, baking soda and salt to remaining crumb mixture. Stir in the egg, sour cream and almond extract until blended. Press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan with removable bottom. , For filling, in a large bowl, beat cream cheese and sugar for 1 minute. Add egg; beat just until combined. Spread over crust. Carefully top with pie filling. Sprinkle with almonds and reserved crumb mixture. , Bake at 350° for 50-60 minutes or until center is set. Cool on a wire rack. Carefully run a knife around edge of pan to loosen; remove sides of pan. Store in the refrigerator.
Nutrition Facts : Calories 532 calories, Fat 29g fat (16g saturated fat), Cholesterol 116mg cholesterol, Sodium 440mg sodium, Carbohydrate 61g carbohydrate (36g sugars, Fiber 2g fiber), Protein 8g protein.
FANTASTIC BUTTERY CREAM CHEESE COFFEE CAKE
This cake is buttery delicious, it has a cream cheese layer in the middle and topped with a crumb topping, I always double the topping! You can also bake this cake in an 11 x 7-inch baking pan --- top baked cake with sweetened whipped cream or vanilla ice cream if desired :)
Provided by Kittencalrecipezazz
Categories Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 14
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.
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