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 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 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 a wonderful alternative to those standard cinnamon-walnut-streusel coffee cake recipes. It's perfect for a brunch or a special family gathering. Prepping the batter in a food processor makes it quick and easy to assemble. You can substitute different preserves - apricot, cherry and blueberry all work well.
Provided by springfield70
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 2h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch spring-form pan.
- Combine flour, 3/4 cup sugar, and butter in a food processor; pulse until mixture resembles coarse crumbs. Remove 1 cup of mixture from food processor and set aside. To remaining mixture in processor add baking soda, baking powder, salt, sour cream, almond extract, and 1 egg; process until batter is just combined and smooth. Spread batter evenly into bottom and 2 inches up sides of prepared pan.
- Beat cream cheese, 1/4 cup sugar, and 1 egg together in a bowl until smooth; pour into batter-lined pan and spread evenly. Spread raspberry preserves carefully over cheese filling.
- Stir reserved crumb mixture and sliced almonds together in a small bowl; sprinkle over the layer of raspberry preserves.
- Bake in preheated oven until filling is set and crust is deep golden brown, 45 to 55 minutes. Cool 15 minutes before removing side of pan. Chill completely before serving, about 1 hour.
Nutrition Facts : Calories 419.4 calories, Carbohydrate 45.7 g, Cholesterol 88.4 mg, Fat 24.1 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 13.7 g, Sodium 197.8 mg, Sugar 25.4 g
CREAM CHEESE-FILLED COFFEECAKE WITH FRUIT PRESERVES AND CRUMBLE TOPPING
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
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
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
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
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
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.
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
CHEESE-FILLED COFFEE CAKES
I began collecting interesting recipes years ago when I had dreams of owning a bed-and-breakfast. I never met that goal but came away with flavorful recipes like this.
Provided by Taste of Home
Time 45m
Yield 4 loaves (10 slices each).
Number Of Ingredients 18
Steps:
- In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat sour cream, butter and water to 120°-130°; add to dry ingredients. Beat on medium speed 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes. Stir in enough remaining flour to form a firm dough. Do not knead. Cover and refrigerate for 2 hours., In a small bowl, beat filling ingredients until smooth; set aside. Turn dough onto a lightly floured surface; divide into four pieces. Roll each into a 12x8-in. rectangle. Spread filling to within 1/2 in. of edges. , Roll up, jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place, seams side down, on two greased baking sheets. With a sharp knife, make deep slashes across the top of each loaf. Cover and let rise in a warm place until doubled, about 1 hour. , Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over warm loaves. Cool. Refrigerate leftovers.
Nutrition Facts : Calories 132 calories, Fat 5g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 96mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.
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.
NUTTY CREAM CHEESE COFFEE CAKE
A good friend gave me this recipe. I've made it often, and everyone loves it.
Provided by Taste of Home
Time 50m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Set aside. , In a small bowl, beat the cream cheese, confectioners' sugar and lemon juice until smooth. Spoon half of the batter into a greased and floured 10-in. tube pan. Top with filling and remaining batter. Combine topping ingredients; sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 344 calories, Fat 19g fat (11g saturated fat), Cholesterol 101mg cholesterol, Sodium 255mg sodium, Carbohydrate 38g carbohydrate (21g sugars, Fiber 1g fiber), Protein 6g protein.
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'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
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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