CREAM CHEESE COFFEE CAKE MUFFINS
This is a smaller version of my cream cheese coffee cake, but the ingredients are a little different too! These are very impressive little muffins, packed full of flavor.
Provided by Vseward Chef-V
Categories Quick Breads
Time 40m
Yield 14 muffins, 12-14 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven 375°F.
- Grease and flour (or use cooking spray) bottom and sides of 12 muffin tins.
- 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.
- Divide among 12 to 14 muffin cups.
- Combine cream cheese, 1/4 cup sugar, and 1 egg and pour over batter in pan. Sprinkle reserved 1 cup of crumb mixture over all.
- Bake 20 to 25 minutes.
Nutrition Facts : Calories 366.6, Fat 21.9, SaturatedFat 12.9, Cholesterol 89.8, Sodium 317.3, Carbohydrate 37.9, Fiber 0.7, Sugar 17.9, Protein 5.3
PUMPKIN CREAM CHEESE COFFEE CAKE
Steps:
- 1.HEAT oven to 350°F. Lightly spray 13x9-inch baking pan with no-stick cooking spray. Knead package of streusel to break up chunks. Place 1/3 cup streusel in small bowl. Stir in walnuts. Set aside. 2.STIR together mix and remaining streusel in large bowl. Stir in butter, 2 eggs, water and pumpkin until blended. Spread batter into prepared pan. 3.BEAT cream cheese and sour cream in medium bowl with electric mixer at medium high speed until smooth. Beat in sugar, flour, 1 egg and vanilla until blended. Pour over batter in pan. Swirl topping into batter in a few wide loops with a kitchen knife to form some pockets of cream cheese in filling. Sprinkle with streusel and nuts. 4.BAKE 35 to 40 minutes or until center is set and edges are light golden brown. Serve warm or at room temperature. Store in refrigerator.
SOUR CREAM COFFEE CAKE MUFFINS
These muffins are like a wee, portable coffee cake. Moist and tasty!
Provided by movita beaucoup
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease or line a 12-cup muffin tin with paper liners.
- Combine brown sugar, walnuts, and cinnamon in a bowl for the filling/topping.
- Beat butter, sugar, and eggs together in a large bowl with an electric mixer on medium speed until creamy. Add sour cream and vanilla extract and combine well.
- Whisk flour, baking powder, baking soda, and salt together in a small bowl. Add to the butter mixture and combine well.
- Spoon 1 tablespoon of batter into each prepared muffin cup. Sprinkle 1 teaspoon of filling mixture in the middle of each muffin and top with 1 tablespoon of batter. Sprinkle remaining walnut mixture on top.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Remove from the pan and cool on a wire rack.
Nutrition Facts : Calories 264.1 calories, Carbohydrate 30.2 g, Cholesterol 59.8 mg, Fat 14.4 g, Fiber 0.8 g, Protein 4.3 g, SaturatedFat 7.8 g, Sodium 218.6 mg, Sugar 13 g
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
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 :
CREAM CHEESE SWIRL COFFEE CAKE
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
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
COFFEE CAKE MUFFINS
Always a fan of coffee cake muffins, but tired of paying more than $2.50 every morning for a half-decent one (over $15 per week), I decided to create a recipe for home. It is imperative that you use whole milk and that you carefully fold the ingredients together to have the right consistency for your muffins.
Provided by Nick
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix then sift flour, sugar, cinnamon, baking powder, and salt together in a large bowl.
- Mix milk, butter, eggs, and vanilla extract together in a large bowl with an electric mixer. Carefully fold in flour until combined but slightly lumpy. Pour batter into the prepared muffin tins, leaving a little room at the top for muffins to rise.
- Combine flour, melted butter, sugar, brown sugar, pumpkin pie spice, and salt for the topping in a bowl; mix until crumbly. Add a generous amount on top of each muffin.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 428.7 calories, Carbohydrate 59.2 g, Cholesterol 78.2 mg, Fat 18.8 g, Fiber 2.1 g, Protein 6.2 g, SaturatedFat 12.1 g, Sodium 367.8 mg, Sugar 24.7 g
RHUBARB CREAM CHEESE COFFEE CAKE
I clipped this recipe out of Homemakers' Magazine years ago, always meaning to try it and never getting around to it. Well, I finally did try it and am sorry I didn't do so earlier. It is a delicious, moist cake with two scrumptious fillings - the bottom one is lemon-flavoured cream cheese, topped by fresh rhubarb, cooked to a jam-like consistency. They are then covered by a delicious streusel topping. I have adapted the instructions for the food processor, since that is what is used to put the cake together.
Provided by Irmgard
Categories Breads
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a small, heavy saucepan, combine the rhubarb, 1/2 cup of the sugar, and 1 slice cut from the lemon.
- Bring to a boil over high heat, stirring until the sugar melts.
- Reduce the heat to medium and simmer 12 to 13 minutes or until thickened and reduced to about 1/2 cup.
- Let cool.
- In the bowl of a food processor, combine the flour and 3/4 cup of the sugar.
- Add the butter and pulse until the mixture resembles coarse crumbs.
- Measure 1 cup of the mixture into a small bowl and add the walnuts and cinnamon.
- Set aside.
- Add the baking powder, baking soda, salt, sour cream, vanilla and one egg to the remaining flour/butter mixture in the food processor.
- Pulse until a soft, sticky dough is formed.
- With floured fingers, press the dough evenly over the bottom and 2 inches up the sides of a greased 10" springform pan.
- Wipe out the bowl of the food processor and add 1 teaspoons grated lemon rind, the cream cheese, 1/4 cup sugar and the remaining egg.
- Pulse until well blended.
- Spread the cream cheese mixture over the dough in the cake pan.
- Top with the rhubarb mixture.
- Sprinkle the walnut mixture evenly over the top.
- Bake in a 350 degree F oven for about 1 hour or until a knife inserted in the centre of the cake comes out clean.
- Place the pan on a wire rack and let cool for 15 minutes.
- Remove from the pan.
- Serve warm, cut into wedges and refrigerate any leftovers.
Nutrition Facts : Calories 645.7, Fat 38.1, SaturatedFat 20.9, Cholesterol 139.3, Sodium 411.6, Carbohydrate 69.7, Fiber 2.5, Sugar 38.2, Protein 9.7
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
RASPBERRY CREAM CHEESE COFFEE CAKE
This is one of my favorite coffeecakes. It is pretty and it taste wonderful! Warm the jam slightly and it will spread easier. Using the sour cream and milk mixture makes it even more tender.
Provided by Marg CaymanDesigns
Categories Breads
Time 1h10m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- In a large bowl, combine flour and 3/4 cup sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of crumbs.
- To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg. Blend well.
- Spread batter over bottom and 1 1/2 inches up sides of greased and floured 9 inch springform pan. Batter should be about 1/4 inch thick on sides.
- In a small bowl, combine cream cheese, 1/4 cup sugar, and 1 egg. Blend well.
- Pour in batter lined pan.
- Spoon jam over cream cheese mixture. In a small bowl, combine reserved crumbs and sliced almonds. Sprinkle over jam.
- Bake for 45 to 55 minutes.
Nutrition Facts : Calories 635.5, Fat 34.2, SaturatedFat 19.4, Cholesterol 134.7, Sodium 462.8, Carbohydrate 75.1, Fiber 1.6, Sugar 41.5, Protein 8.2
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