Cream Cheese Coffee Cake | Easy Cream Cheese Coffee Cake Recipe | MOLCS Easy Recipes
Cream Cheese Coffee Cake
13 x 9 Pan -greased 350° 40-45 minutes
Filling
2 - 8oz Cream Cheese - softened
1/2 C Sugar
1 Egg
1/2 tsp Vanilla
Mix all ingredients until well blended. Set aside.
Cake
3 C Flour
1 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Baking Soda
1/2 C Butter
1 C Sugar
4 Eggs
1 tsp Vanilla
1 C Sour Cream
Mix flour, baking soda, baking powder & salt in small bowl
Cream butter & sugar together in large bowl until light & fluffy. Add vanilla and eggs one at
a time, add vanilla & mix well. Slowly add flour and sour cream, alternating until well mixed.
Grease 13 x 9 baking pan. Add 1/2 cake batter to pan, spread cream cheese filling and add remaining batter.
Topping (you can double these amounts, you never have enough crumb topping)
1/4 C Sugar
1/4 C Flour
3 Tbsp Butter
Sprinkle of Cinnamon
Mix all together in a small bowl cutting with a fork until crumbs appear. Sprinkle over
top of cake.
Bake 40-45 minutes- Cool on rack
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Blueberry Cheese Danish Coffee Cake - Low Carb, Gluten Free, Keto & Atkins Friendly
This recipe for a low carb, gluten free blueberry cheese danish coffee cake is from ibreatheimhungry.com and has four amazing layers. It can also be made into muffins, if you prefer. Fresh blueberries would be great in this, but frozen is what I had on hand so that’s what I used. For the streusel topping, the recipe says to melt the butter - you can try that, I chose not to melt it, but rather cut it into the dry ingredients with a pastry blender. Either way should work fine. Serves nine 3x3 squares or small muffins.
INGREDIENTS
1 - Cake Layer:
• 6 Tbsp butter (3 oz or 85g)
• ⅓ cup Swerve sweetener*
• 2 eggs
• 1 Tbsp vanilla extract
• 1 cup almond flour
• ¼ cup coconut flour
• pinch of salt
• 2 tsp baking powder
• ¼ tsp xanthan gum
• ½ cup almond milk
2 - Blueberry Layer:
• 1¼ cups blueberries
3 - Cream Cheese Layer:
• 3 oz cream cheese (85g)
• 1 egg
• 1 Tbsp Swerve sweetener*
4 - Streusel Topping Layer:
• 3 Tbsp butter (1.5 oz or 43g)
• 1 cup almond flour
• 3 Tbsp Swerve Sweetener*
• ½ tsp lemon zest
INSTRUCTIONS
For the cake and blueberry layers:
1. Preheat your oven to 375°F/190°C
2. Cream the butter and sweetener together in a medium bowl until smooth.
3. Add the eggs, beating well after each.
4. Add the vanilla extract and mix well.
5. Combine the almond flour, coconut flour, salt, baking powder, and xanthan gum in a separate medium bowl. Add to the wet ingredients and mix well. Pour in the almond milk and blend until smooth.
6. Grease a 9x9 (or equivalent) pan with butter. Spread the cake batter evenly over the bottom of the pan.
7. Sprinkle the blueberries evenly over the top of the batter.
For the cream cheese layer:
8. Heat the cream cheese for 30 seconds in the microwave until soft. Beat with a fork until smooth. Add the egg and sweetener and beat with a fork until smooth. Pour over the top of the blueberries.
For the streusel topping:
9. Melt the butter in a microwave safe bowl or on the stove. Stir in the almond flour, sweetener, and lemon zest until fully combined. (Alternatively don’t melt the butter and just use a pastry blender or two forks to blend the streusel ingredients.) Crumble over the top of the cake.
10. Bake the cake at 375°F/10°C for 35 minutes or until a knife inserted in the center comes out clean and the top is golden brown.
NOTES
Approximate nutrition information for 1/9th of cake or 1 small muffin: 323 calories, 27g fat, 6g net carbs, 10g protein
If you wish to make these as muffins, they’ll take less time to bake. You should get 6 large or 9 small muffins, and I’d start checking for doneness at about 20 minutes.
* Swerve is an erythritol blend that I can’t find in Australia, but it measures just like sugar, so any similar brand should work fine. I used Hermesetas Stevia Sweet, which also measures equal to sugar by volume (e.g. 1 cup sugar equals 1 cup Stevia Sweet) but it’s much lighter than sugar by weight.
Cream Cheese Coffee Cake
Hey everyone! This cream cheese crumb cake is so good! I feel like it's the perfect coffee cake because it's got buttery cake on the bottom, a cream cheese layer, then a crumb streusel topping. It's good for breakfast, holidays or any time you want a warm comforting dessert.
If you want the printable recipe plus more details, make sure to go to the blog post link below. There will also be a button on the recipe card there to switch the measurements to metric if you need that.
And as always, please remember I'm a real person and like to provide these videos for free to hopefully help others who also love to bake cakes. Please keep your comments polite. :)
Much love,
Kara Jane
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Cheese Danish Coffee Cake Recipe
Cheese Danish Coffee Cake Recipe
Lemon Blueberry Coffee Cake with Cream Cheese Filling | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
Crumb Topping:
½ cup butter melted
1 ½ cups all-purpose flour
¾ cup packed brown sugar
1 teaspoon vanilla
Cake:
¼ cup melted butter
¼ cup canola oil
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 cup plain yogurt or sour cream
¼ cup lemon juice (about one lemon)
2 tablespoons lemon zest (from 2 lemons)
2 cups all-purpose flour (260 grams)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups fresh or frozen blueberries*
Cream Cheese filling:
250 grams cream cheese (8 oz – 1 package)
¼ cup granulated sugar
1 large egg
zest from one lemon
Lemon Glaze
¾ cup powdered icing sugar
1 tablespoon lemon juice
Instructions
Preheat oven to 350 degrees F. Line a 9-10″ Springform pan (mine is 9.5″) with parchment paper (you can do this by laying it on the base and closing the sides around it with the paper sticking out the bottom), and spray with non-stick spray.
Make the crumble:
In a medium bowl, combine melted butter, flour, sugar and vanilla until crumbly. Set aside.
Make the cake
In a large bowl, whisk together butter, oil and sugar for 2-3 minutes.
Add the eggs, vanilla, yogurt, lemon juice and zest and whisk until combined.
Add flour, baking powder, baking soda and salt and stir just until combined. Stir in blueberries and set aside.
Cream cheese filling:
With an electric mixer, beat cream cheese, sugar, egg and lemon zest until smooth.
Assemble and bake
Spread ½ of the cake batter into the bottom of the prepared pan.
Spread cream cheese filling in the center — try to stay away from the edge of the pan if possible.
Top with remaining cake batter and spread to cover as much of the cream cheese as possible.
Sprinkle the crumb topping over top.
Bake at 350 degrees F for 60-70 minutes, or until center is set and does not jiggle when moved. It's a very moist cake, so don't worry about baking so long — you don't want an unbaked center! it could take up to 80 minutes.
OCJ Cheese Filled Crumb Coffee Cake
This is Cheese Filled Crumb Coffee Cake, part of our 2017 show, It Goes With Coffee
You can learn more about Ooma's Cookie Jar at
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