Cream Cheese Swirl Coffee Cake Recipes

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CRANBERRY SWIRL COFFEE CAKE



Cranberry Swirl Coffee Cake image

This old family recipe is delicious for breakfast on Thanksgiving day, or to eat while watching the parade! Plain yogurt can be substituted for sour cream.

Provided by Laura Owen

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h15m

Yield 14

Number Of Ingredients 10

½ cup butter
1 cup white sugar
2 eggs
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup sour cream
1 (8 ounce) can whole cranberry sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour, baking powder, baking soda, and salt; stir into the creamed mixture alternately with the sour cream.
  • Pour 1/3 of the batter into the prepared tube pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
  • Bake 55 minutes in the preheated oven, until golden brown.

Nutrition Facts : Calories 247.7 calories, Carbohydrate 34.7 g, Cholesterol 51.2 mg, Fat 10.9 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 6.6 g, Sodium 277 mg, Sugar 18.3 g

CHERRY SWIRL COFFEE CAKE



Cherry Swirl Coffee Cake image

Your favorite flavor of pie filling and Bisquick® mix create a scrumptious coffee cake. Check out the kitchen tip for a smaller recipe size.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 45m

Yield 18

Number Of Ingredients 10

4 cups Original Bisquick™ mix
1/2 cup granulated sugar
1/4 cup butter or margarine, melted
1/2 cup milk
1 teaspoon vanilla
1 teaspoon almond extract
3 eggs
1 can (21 oz) cherry pie filling
1 cup powdered sugar
1 to 2 tablespoons milk

Steps:

  • Heat oven to 350°F. Grease bottom and sides of 1 (15x10x1-inch) pan or 2 (9-inch) square pans with shortening or cooking spray. In large bowl, stir all coffee cake ingredients except pie filling; beat vigorously with spoon 30 seconds.
  • Spread two-thirds of the batter (about 2 1/2 cups) in 15x10-inch pan or one-third of the batter (about 1 1/4 cups) in each square pan. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling.
  • Bake 20 to 25 minutes or until light brown. Meanwihle, in small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm or cool.

Nutrition Facts : Calories 240, Carbohydrate 39 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 23 g, TransFat 1 g

CREAM CHEESE SWIRL COFFEE CAKE



Cream Cheese Swirl Coffee Cake image

Moist, light, and crunchy all at the same time, this cake makes a great breakfast and snack at any time of the day. Simple and easy to make, most of its ingredients are probably already in your kitchen. Found in the Great American Favorite Brand Name Cookbook.

Provided by caffeine junkie

Categories     Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 14

1/4 cup chopped nuts
2 tablespoons sugar
1/2 teaspoon cinnamon
6 ounces cream cheese, room temperature
2 tablespoons powdered sugar
2 tablespoons lemon juice
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, room temperature
3 eggs
1 teaspoon vanilla
1 (8 ounce) container sour cream

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour a 10" tube pan.
  • In a small bowl, mix chopped nuts, 2 T. sugar, and cinnamon; set aside.
  • In another small bowl, combine cream cheese, powdered sugar, and lemon juice and mix until smooth. Set aside.
  • Sift flour, baking powder, baking soda, and salt into a medium bowl.
  • In a large bowl, mix butter and 1 cup sugar until smooth.
  • Add eggs and vanilla; mix well.
  • Add sour cream alternately with flour mixture; mix well.
  • Pour half of the butter into prepared pan. Spoon cream cheese mixture on batter to within 1/2" of pan edge. Carefully pour remaining batter over cream cheese mixture. Sprinkle with nut topping.
  • Bake for 40-45 minutes.

Nutrition Facts : Calories 286.5, Fat 19.7, SaturatedFat 11.2, Cholesterol 97.6, Sodium 327.7, Carbohydrate 21.8, Fiber 0.9, Sugar 3.9, Protein 6

STRAWBERRY CREAM CHEESE SWIRL CAKE



Strawberry Cream Cheese Swirl Cake image

This is a buttery cake topped with cream cheese-strawberry swirl, the cake can be baked in a 10-inch springform pan also, and is prepared totally on a food processor, the sour cream may be replaced with buttermilk.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 55m

Yield 9-12 serving(s)

Number Of Ingredients 15

1 (8 ounce) package cream cheese, softened
3 tablespoons sugar (or to taste)
3 tablespoons flour
1 egg
1/2 cup butter, softened
1 1/3 cups sugar
1 1/2 teaspoons vanilla
1/2 teaspoon lemon extract
2 eggs
1/2 cup sour cream
2 1/2 cups flour
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup strawberry preserves

Steps:

  • Set oven to 350 degrees.
  • Set oven rack to second-lowest position.
  • Grease a 13 x 9-inch baking pan.
  • To make the cheesecake topping: in a food processor, blend all ingredients for 1 minute until smooth; remove to a bowl.
  • In the processor without cleaning the bowl, add in 1/2 cup butter and 1-1/3 cups sugar; blend until smooth (about 1 minute).
  • Add in vanilla, lemon extract, eggs, sour cream and blend well (about 30 seconds).
  • Add in flour, salt, baking powder, baking soda; blend to make a smooth batter (about 30 seconds).
  • Spoon batter into prepared baking pan.
  • Spoon on cream cheese mixture topping (don't worry if there are open spaces).
  • Drop jam dollups by teaspoonfuls over cake and cream cheese areas.
  • Swirl the jam and the cream cheese topping to make a gentle marble effect.
  • Bake for 35-40 minutes, or until cake is set and the topping seems dry.
  • Cool completely and dust with powdered sugar.

Nutrition Facts : Calories 574.3, Fat 23.7, SaturatedFat 14.3, Cholesterol 131, Sodium 387.1, Carbohydrate 82.4, Fiber 1.3, Sugar 47.1, Protein 8.5

CINNAMON ROLL SWIRL COFFEE CAKE



Cinnamon Roll Swirl Coffee Cake image

A 9x13-inch cake that tastes like a cinnamon roll.

Provided by djrecon

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 45m

Yield 24

Number Of Ingredients 15

3 cups all-purpose flour
1 cup white sugar
1 ½ cups milk
2 large eggs
4 teaspoons baking powder
2 teaspoons vanilla extract
¼ teaspoon salt
½ cup unsalted butter, melted and cooled
1 cup brown sugar
2 tablespoons all-purpose flour
2 tablespoons ground cinnamon
1 cup unsalted butter, cubed
2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Mix flour, sugar, milk, eggs, baking powder, vanilla, and salt for cake together in a large bowl until completely combined. Slowly pour in butter and mix to incorporate; pour into the prepared baking pan.
  • Whisk brown sugar, flour, and cinnamon for topping together in a bowl. Cut in butter with 2 knives or a pastry blender until well combined. Drop evenly over the batter, then swirl with a knife.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
  • Mix powdered sugar, milk, and vanilla for glaze together in a small bowl. Drizzle over the warm cake.

Nutrition Facts : Calories 287.3 calories, Carbohydrate 41.8 g, Cholesterol 47.5 mg, Fat 12.5 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 7.7 g, Sodium 123.5 mg, Sugar 28.5 g

CHERRY SWIRL COFFEE CAKE



Cherry Swirl Coffee Cake image

I started cooking at age 13 when my brother, sister and I moved from an orphanage into a house with 13 rooms and 10 people. My sister and I became the household cooks. To this day, I like to cook but hate washing the dishes! - Charlene Griffin, Minocqua, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 20 servings.

Number Of Ingredients 12

1-1/2 cups sugar
1/2 cup butter, softened
1/2 cup shortening
1 teaspoon almond extract
1 teaspoon vanilla extract
1/2 teaspoon baking powder
4 large eggs
3 cups all-purpose flour
1 can (21 ounces) cherry pie filling
GLAZE:
1 cup confectioners' sugar
1 to 2 tablespoons whole milk

Steps:

  • In a large bowl, combine the sugar, butter, shortening, extracts, baking powder and eggs. Beat on low speed until blended; beat on high for 3 minutes. Stir in flour. , Spread two-thirds of the batter into a greased 15-1/2-in. x 10-1/2-in. x 1-in. baking pan. Spread pie filling over batter; drop remaining batter by tablespoonful over filling. Bake at 350° for 40-45 minutes or until golden. Combine the confectioners' sugar and milk; drizzle over coffee cake. Serve warm.

Nutrition Facts : Calories 285 calories, Fat 11g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 75mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

COFFEE SWIRL CAKE



Coffee Swirl Cake image

Kick back and enjoy a cup of joe alongside a slice of moist, coffee-swirled coffee cake.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h

Yield 24

Number Of Ingredients 10

1/4 cup instant coffee granules or crystals
1 tablespoon hot water
3 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups butter or margarine, softened
2 3/4 cups sugar
6 eggs
1 cup milk
1/2 cup sour cream

Steps:

  • Heat oven to 350°F. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with shortening; lightly flour. In small bowl, mix coffee and hot water; cool 10 minutes.
  • In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat butter, sugar and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Beat in flour mixture, milk and sour cream on low speed until blended.
  • Remove 1 cup of the batter; stir into cooled coffee. Pour remaining batter into pan. Drop coffee batter by about 12 tablespoonfuls onto batter in pan. Cut through batters with knife for marbled design.
  • Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan on wire rack; remove from pan to wire rack. Cool at least 1 hour 30 minutes. Serve warm or cool.

Nutrition Facts : Calories 270, Carbohydrate 36 g, Cholesterol 80 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 24 g, TransFat 1/2 g

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