Cream Cheese Filled Crumb Cake Recipes

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CREAM CHEESE-FILLED CRUMB CAKE



Cream Cheese-Filled Crumb Cake image

I adore Entenamann's cheese filled coffee cake and wanted to try my own. Original recipe from Teriskitchen.com. I halved the crumbs/batter for my square pan, but not the filling, as I like mine loaded. :)

Provided by princessbride029

Categories     Breads

Time 1h

Yield 18 cake squares

Number Of Ingredients 11

1 cup butter
4 cups all-purpose flour
1/4 teaspoon salt
2 cups sugar
4 teaspoons baking powder
2 eggs
1 cup milk
8 ounces cream cheese, softened
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F
  • Grease a 13x9x2-inch cake pan.
  • In a large bowl, combine the butter, flour, sugar, salt and baking powder. Mix with your hands to form crumbs (I used a small handheld pastry blender).
  • Take out just enough for crumbs on top of cake, about 3/4 cup. Set aside. To the remaining crumbs add the eggs and milk; beat well.
  • Place all filling ingredients into a medium bowl and beat with a whisk or mixer until smooth.
  • Spread half the batter into the cake pan (batter is very thick and sticky).
  • Pour the cream cheese mixture on top to within about 1/2-inch of the edges.
  • Gently spread the remaining batter on top of the cream cheese (I dropped little dollops of it all across the top, as it was so thick it didn't spread well, especially on top of liquid cream cheese).
  • Sprinkle the top with the reserved crumbs.
  • Bake for 40-45 minutes or until cake tester inserted in center comes out clean.
  • Remove from oven and set on a rack to cool.
  • To serve, cut into squares.
  • Leftover cake should be refrigerated after a day.

CHERRY-CREAM CHEESE CRUMB CAKE BOMBS



Cherry-Cream Cheese Crumb Cake Bombs image

In my family, we all agree that the sweet, crunchy crumb topping is the best part of any baked good. Growing up, it was not uncommon to meet my aunt or mom in the kitchen late at night, stealing a few crumbs off the top of the cake. The next day there would be noticeably fewer crumbs, and some guilty looks on everyone's faces. I don't always have the energy to create time-intensive, complicated baked goods, so I have come up with some shortcuts. Thanks to Pillsbury™, the hard work of making the pastry is done, and I get to just focus on making memories and connecting my children to our heritage. I am proud to encourage a new generation of crumb topping lovers!

Provided by Food Network

Time 55m

Yield 8 servings

Number Of Ingredients 9

2 ounces (from 8-ounce package) cream cheese, softened
2 tablespoons powdered sugar
2 tablespoons butter, melted
5 tablespoons all-purpose flour
1/4 cup granulated sugar
One 12.4-ounce can Pillsbury™ refrigerated cinnamon rolls with icing (8 rolls)
3 tablespoons cherry preserves or jam
1 egg
1 teaspoon water

Steps:

  • Heat oven to 375 degrees F. Spray 8 regular-size muffin cups with cooking spray.
  • In small bowl, stir cream cheese and powdered sugar until smooth. Set aside. In another small bowl, using fork or pastry blender, mix melted butter, 4 tablespoons of the flour and the granulated sugar until mixture looks like coarse crumbs. Set aside.
  • Separate dough into 8 rolls. Place remaining 1 tablespoon flour off to the side, on work surface. Dip cinnamon-coated side of each roll into flour; shake off excess. With cinnamon side up, press each roll into 3 1/2-inch round. Spoon 1 teaspoon of the preserves in center of each roll; top with 1 rounded teaspoon of the cream cheese mixture. Bring edges of each roll up over filling; pinch edges tightly to seal. Place rolls, pinched side down, in muffin cups.
  • In small bowl, beat egg and water with fork. Brush egg mixture over top of each roll. Sprinkle 1 rounded tablespoon of the crumb topping on each roll; slightly press into dough.
  • Bake 16 to 18 minutes or until golden brown. Cool in pan 5 minutes. Remove cake bombs from pan; place on cooling rack.
  • Place icing from can into 1-quart resealable food-storage plastic bag; cut small hole in bottom corner of bag. Squeeze bag to drizzle icing over cake bombs. Let stand 5 minutes. Serve warm.

CREAM CHEESE-FILLED COFFEECAKE WITH FRUIT PRESERVES AND CRUMBLE TOPPING



Cream Cheese-Filled Coffeecake With Fruit Preserves and Crumble Topping image

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

¾ cup all-purpose flour
½ cup dark brown sugar
½ teaspoon ground cinnamon
6 tablespoons butter, melted but not hot
½ cup of your choice - coarsely chopped nuts (walnuts, pecans, almonds), old-fashioned oatmeal or sweetened flaked coconut
8 ounces softened cream cheese
½ cup sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups all-purpose bleached flour
1 ¼ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
5 tablespoons butter, at room temperature
½ cup sugar
1 egg
¼ cup plain low-fat yogurt
½ cup of your choice - raspberry or strawberry jam; peach, cherry, or pineapple preserves; apple butter; orange marmalade or mini chocolate chips

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

CREAM-FILLED COFFEE CAKE



Cream-Filled Coffee Cake image

Need to take a spectacular coffee cake to an early morning gathering? Bake this coffee cake several days ahead, slice each in half and freeze. Early the day of the event, prepare the filling and spread over the thawed cakes. Then just refrigerate filled coffee cakes until ready to serve.

Provided by Taste of Home

Time 55m

Yield 2 cakes.

Number Of Ingredients 21

1-1/4 cup whole milk
1/3 cup plus 1 teaspoon sugar, divided
1/4 cup butter, cubed
1 tablespoon salt
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3 large eggs
5-1/2 to 6 cups all-purpose flour, divided
STREUSEL TOPPING:
1/4 cup sugar
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
1/4 cup cold butter
CREAM FILLING:
1/4 cup all-purpose flour
3/4 cup whole milk
3/4 cup butter, softened
3/4 cup sugar
3/4 teaspoon vanilla extract
3 tablespoons confectioners' sugar

Steps:

  • In a small saucepan, heat the milk, 1/3 cup sugar, butter and salt; stir until sugar is dissolved. Set aside. In a small bowl, combine the yeast, warm water and remaining sugar; let stand for 5 minutes., In a large bowl, combine the milk and yeast mixtures, eggs and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn out onto a lightly floured surface and knead until smooth, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. , Meanwhile, in a bowl, combine the sugars, flour and cinnamon; cut in cold butter until mixture resembles coarse crumbs; set topping aside. Punch dough down; divide in half. Pat or roll each portion to fit a greased 9-in. round baking pan. With a fork, pierce tops; sprinkle with topping. Cover and let rise in a warm place until doubled, about 1 hour. , Bake at 350° for 20-25 minutes. Remove from pans and cool on wire racks. For filling, in a small saucepan, combine flour and milk until smooth. Cook and stir for 1-2 minutes or until thickened; cool. In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Add flour mixture; beat until fluffy. Split each cake into two horizontal layers; spread each with half the filling. Refrigerate until serving.

Nutrition Facts :

ENTENMANN'S CHEESE FILLED CRUMB COFFEE CAKE RECIPE - (4/5)



Entenmann's Cheese Filled Crumb Coffee Cake Recipe - (4/5) image

Provided by Vanetta

Number Of Ingredients 21

DOUGH:
4 cups flour
3/4 cup milk
6 tablespoons butter
1/4 cup warm water
1 1/2 teaspoon yeast
2 large eggs, beaten
1/2 tablespoon salt
1/4 cup sugar
FILLING:
1 (8-ounce) brick cream cheese
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
1/2 teaspoon lemon juice
1/3 cup flour
STREUSEL:
3/4 cup flour
1/3 cup sugar
4 tablespoons butter
1/2 teaspoon cinnamon

Steps:

  • Combine the milk and butter in a microwave safe bowl and heat until butter is melted. In a large mixing bowl, combine the milk mixture with the sugar and salt and let cool. In a small bowl, combine the water and yeast and let foam. When the milk mixture is cooled a bit, add the eggs and yeast (the point of the cooling is to not kill the yeast, so don't let it get cold). With a dough hook, mix in the flour. (If using a wooden spoon and elbow grease, mix in the flour and then knead on a floured surface until dough is smooth and soft, about 5 to 10 minutes). Cover and let rise until double in bulk; about 1 to 1½ hours. After rising, punch down and divide in half. Roll out on a large jelly roll pan to fit the length of the pan and almost the width. In a bowl, mix the filling ingredients on medium speed. Spread the filling down the middle of each cake and either fold over the outer halves or cut strips and braid it over the filling...it's your call. In a bowl, mix the streusel ingredients with a pastry blender or fork until crumbly. Sprinkle the streusel equally on top of the two coffee cakes. Cover and let rise another 20 minutes and preheat your oven to 375°F. Bake for 25 to 30 minutes or until golden brown. When cooled, dust with powdered sugar.

SASKATOON BERRY CREAM CHEESE CRUMB CAKE



Saskatoon Berry Cream Cheese Crumb Cake image

Delicious cross between a crisp and a crumb cake. Saskatoon berries (or blueberries) and cream cheese flavours go so well together. Cake will be a little crumbly to eat, but it is very, very delicious!

Provided by tapguod

Categories     Desserts     Crisps and Crumbles Recipes

Time 1h45m

Yield 16

Number Of Ingredients 11

1 ½ cups brown sugar
1 ½ cups all-purpose flour
1 cup rolled oats
1 ½ teaspoons ground cinnamon
⅔ cup vegetable oil
5 cups fresh serviceberries
⅓ cup water
2 tablespoons lemon juice
¾ cup white sugar
2 tablespoons all-purpose flour
1 (4 ounce) package cream cheese, diced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
  • Whisk brown sugar, 1 1/2 cups flour, oats, and cinnamon together in a bowl; gradually stir in oil until mixture is crumbly. Press half the crumb mixture into the prepared pan; set remaining crumbs aside for topping.
  • Bake in the preheated oven until firm, about 10 minutes. Remove crust from oven and cool slightly, leaving oven on.
  • Place serviceberries and water in a saucepan. Bring to a simmer and cook for 10 minutes; stir in lemon juice. Whisk white sugar and 2 tablespoons flour together in a small bowl; stir sugar mixture into berries and cook until the mixture begins to thicken, about 3 minutes. Allow to cool for a few minutes; pour berry filling over crumb crust.
  • Sprinkle cream cheese pieces evenly over berry filling. Spread remaining crumb mixture over cream cheese layer and press gently with a potato masher.
  • Bake in the preheated oven until crumb topping is golden and filling is bubbly, about 40 minutes.

Nutrition Facts : Calories 311.8 calories, Carbohydrate 49.8 g, Cholesterol 7.8 mg, Fat 12.2 g, Fiber 2.1 g, Protein 2.9 g, SaturatedFat 3.1 g, Sodium 27.9 mg, Sugar 34 g

RASPBERRY CREAM CHEESE COFFEE CRUMB CAKE



Raspberry Cream Cheese Coffee Crumb Cake image

Taken on this site http://www.dairygoodness.ca And a friend of mine did it 2 years ago. It's really good. She used frozen raspberries instead of jam. And she used the juice from the defrosted raspberries.

Provided by Boomette

Categories     Breads

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

2 1/4 cups all-purpose flour
2/3 cup sugar
3/4 cup butter, softened
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup sour cream
2 eggs
1 teaspoon lemon rind, grated
1 (8 ounce) cream cheese, softened
1/3 cup sugar
1/2 cup raspberry jam (or frozen raspberries like I mentionned above in the description)

Steps:

  • Combine flour and 2/3 cup sugar in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Set aside 1 cup of crumb mixture.
  • To remaining crumb mixture, add baking powder and baking soda. Mix well.
  • Combine sour cream, 1 egg and lemon rind. Add to baking powder mixture. Stir until just moistened. Spread batter over bottom and part way up the side of greased 9-inch springform or 10-inch round fluted quiche pan with removable bottom that is 1-1/4-inches deep.
  • Beat together Cream Cheese, 1/3 cup sugar and remaining egg until combined. Pour over batter in pan. Carefully spoon jam over cheese filling. Sprinkle reserved crumb mixture over top.
  • Bake in 350 °F oven 45 minutes or until filling is set and crust is deep golden brown. Cool in pan on wire rack. Remove side of pan and cut into wedges to serve.
  • Do-ahead tip: Wrap cooled coffee cake in foil and freeze for up to 1 week.

Nutrition Facts : Calories 393.2, Fat 21.9, SaturatedFat 12.9, Cholesterol 89.8, Sodium 257.9, Carbohydrate 45.1, Fiber 0.8, Sugar 24.3, Protein 5.1

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CREAM CHEESE-FILLED CRUMB CAKE | RECIPE | COFFEE CAKE RECIPES, …
Jan 13, 2017 - I adore Entenamann's cheese filled coffee cake and wanted to try my own. Original recipe from Teriskitchen.com. I halved the crumbs/batter for my square pan, but not the filling, as I like mine loaded.
From pinterest.co.uk


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    #60-minutes-or-less     #time-to-make     #course     #preparation     #occasion     #breads     #coffee-cakes     #brunch

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