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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Martha Stewart Makes Coffee Cakes 3 Ways | Martha Bakes S2E1 Coffee Cakes
If you love coffee cakes as much as Martha does, you'll love learning all three of the indispensable recipes featured in this episode. Watch as Martha demonstrates a rhubarb upside-down crumb cake, jam-filled crumb-topped coffee cake muffins, and a streusel cake with a confectioners' sugar glaze.
#CoffeeCake #StreuselCake #CakeRecipes #Dessert #Baking
0:00 Introduction
0:46 Rhubarb Upside-Down Crumb Cake Recipe
7:19 Jam-Filled Crumb-Topped Coffee Cake Muffins
12:33 Ultimate Streusel Cake Recipe
18:46 Confectioners' Sugar Glaze cake topping
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
Full Recipes:
Rhubarb Upside-Down Cake -
Jam Filled Coffee Cake Muffins -
Ultimate Streusel Cake -
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Makes Coffee Cakes 4 Ways | Martha Bakes S2E1 Coffee Cakes
Exquisite! Classic Old German Coffee Cake - Streusel Kuchen
STREUSEL KUCHEN - CLASSIC GERMAN COFFEE CAKE
batch size - 1 half sheet pan (24-30 servings)
NOTE: this Streusel Kuchen recipe was demonstrated using all organic and non-gmo ingredients. However, you can attain similar results using non-organic ingredients.
INGEDIENTS:
DOUGH
1 C. whole milk (105*f warm)
1 ounce fresh compressed yeast
1/2 t. active dry yeast
3 ounces granulated sugar
1/2 t. freshly ground cinnamon
1/2 t. sea salt
3 egg yolks
1 t. vanilla extract
1 pound all-purpose flour (you can also use bread flour)
2 ounces unsalted butter
QUICK BAVARIAN CREAM
1 pint half & half (you can substitute whole milk or heavy cream)
1 vanilla bean (split & seeded)
1 ounce non-gmo corn starch
4 ounces granulated sugar
1/4 t. sea salt
2 eggs
2 ounces unsalted butter
+ 1-2 cups of freshly whipped sweetened whipped cream
STREUSEL TOPPING
4 ounces brown sugar
4 ounces granulated sugar
5 ounces unsalted butter
8 ounces all-purpose flour
1 t. sea salt
1 t. vanilla extract
1 T. freshly ground cinnamon
PREPARATION:
MAKE THE DOUGH
1)dissolve both the yeasts into the warm 105*f (NOT HOT!) whole milk and place into the bowl of a stand mixer
2)using a wire whisk, blend the egg yolks and vanilla extract into the milk
3)sift all the dry ingredients together: flour, sugar, cinnamon, salt and set aside
4)using the dough hook attachment, begin to work the dry ingredients into the wet ingredients until a sticky dough forms
5)add the room temperature unsalted butter into the dough
6)work the dough on medium-low speed for approximately 5 minutes
7)scrape the dough (dough will be somewhat sticky and soft) out into a well-buttered mixing bowl and cover with a towel and then let it rise in a warm spot for at least an hour or until doubled in size
8)after the dough is doubled in size, using your hands simply pull the risen dough out into a well buttered half sheet pan with parchment paper - try to GENTLY stretch the dough out into the corners of the pan
9)wrap tightly and allow to rise again in a warm spot, until doubled in size again (at least an hour)
10)after the dough has risen again, wash the top with egg-wash and apply the streusel topping *(streusel recipe below)
11)bake in preheated 400*f oven for 12 minutes - check it after 10 to see if there are any hot spots in your oven, you may need to rotate your pan
12)as soon as the top of the streusel looks golden-brown-and-delicious, pull it out of the oven and allow to cool completely. You can also chill it in the refrigerator overnight and fill it the next day
MAKE THE QUICK BAVARIAN CREAM
1)place the half & half into a heavy bottom sauce pan on low heat
2)split and scrape the vanilla bean into the half & half (add in the pod as well)
3)while your half & half and vanilla is coming up to the scald, sift the corn starch, granulated sugar and sea salt together
4)whisk the eggs into the dry ingredients until well combined and smooth
5)as soon as the half & half mixture comes to the boil, pour 1/3 of the hot liquid into the eggs/dry ingredients mixture and quickly whisk to temper the eggs
6)immediately scrape the tempered egg mixture back into the rest of the scalding milk, and whisk until fully cooked and thickened over LOW heat - this process should take between 4-5 minutes
7)as soon as the mixture thickens to a thick paste, strain it through a fine sieve into a hotel pan
8)allow to cool for a few minutes and then whisk in the room temperature unsalted butter until very smooth and glossy
9)wrap tightly and place in the refrigerator until completely cool
10)in the meantime, whisk the heavy cream until soft peaks form and then add in some confectioners sugar and vanilla extract - continue whisking until stiff peaks form - keep the whipped cream chilled until ready to lighten the Bavarian cream
11)as soon as the pastry cream is completely chilled down, fold in the stiff whipped cream mixture to lighten.....fold until smooth and creamy
12)refrigerate the Bavarian cream until completely cold and set up (at least an hour)
*MAKE THE CINNAMON STREUSEL
1)combine all ingredients into a medium mixing bowl and simply and lightly work the unsalted butter into the dry ingredients until a crumbly texture forms (streusel texture should be about the size of corn flakes - (DO NOT WORK IT INTO A SMOOTH PASTE) - set aside
ASSEMBLE THE STREUSEL KUCHEN
1)for easiest assembly, use a tape measure and cut the Streusel Kuchen into 6 equal rectangles
2)pull each rectangle out and split into 2 equal layers (just as you would with a layer cake
3)fill each rectangle with an even layer of the Bavarian cream and portion out as you like
4)dust with confectioner's sugar & ENJOY!
Classic Homemade Coffee Cake Recipe
This delicious easy-to-make classic homemade coffee cake recipe is the perfect sweet treat to serve up for breakfast or brunch. I make mine extra thick with extra streusel for the most delicious coffee cake ever.
Coffee cake has been around for generations and is said to have originated in Dresden, Germany. The Danish however was responsible for enhancing the cake to make it sweet and introduced eating it with coffee.
This simple to make cake is one of my favorite things to enjoy with coffee in the morning time as it can balance out the flavors of sweet cake with bitter coffee, much like how you enjoy beignets with chicory coffee.
PRINT OUT THE RECIPE AT:
Ingredients for this recipe:
For the Filling Layer:
• 1 cup packed light brown sugar
• ½ cup all-purpose flour
• 2 teaspoons ground cinnamon
For the Streusel:
• 1 stick of unsalted butter
• 3/4 cup all-purpose flour
• 1 1/2 cups packed light brown sugar
• 2 teaspoons ground cinnamon
• ¼ teaspoon sea salt
For the Cake Batter:
• 2 sticks unsalted butter
• 1 1/4 cups sugar
• 1 tablespoon vanilla
• 5 large eggs
• 3 ½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 ½ cups whole milk
Best Ever Coffee Cake Recipe Video
Coffee Cake recipe that you will make over and over again. A buttery cake, topped with cinnamon filling, vanilla cheesecake, and a sweet streusel topping.
Recipe:
Coffee Cake Recipe | How to make Cinnamon Streusel Coffee Cake
For detailed recipe:
This coffee cake is ultra moist with tender crumbs, a cinnamon sugar filling in the center, crisp cinnamon streusel topping for a bit of crunch on the top and delicious maple glaze for added flavor. Adding sour cream contributes to the incredibly soft crumbs and flavor to this cake. Amazingly flavorful, melt-in-your mouth coffee cake that is soft, buttery and bursting with aroma of cinnamon in every bite. Serve this classic coffee cake for breakfast or brunch with a hot cup of coffee!
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