When was the last time you ate a coffee cake that did not have cinnamon and sugar in the batter or as the topping? It’s cool I can wait while you think. Don’t worry I had the same problem trying to recall.
It seems most coffee cake recipes have cinnamon and sugar, or other spices like nutmeg and clove as the main flavoring ingredients.
I am ecstatic to let you know this recipe does not have any spices in the coffee cake. Instead, this recipe has cream cheese center that goes perfectly with your coffee. Don’t drink coffee? Not a problem, the coffee cake can be eaten by itself or with tea if you prefer.
Ingredients
Yield: 13 x 9 cake
For the filling:
- Two 8 oz. packages cream cheese, softened
- ½ cup sugar
- ½ teaspoon vanilla extract
- 1 large egg
For the cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
For the streusel topping:
- ¼ cup sugar
- ¼ cup flour
- 3 tablespoons butter, chilled and cubed
- For the glaze:
- ¼ cup confectioners’ sugar
- 1 ½ teaspoons milk
Instructions
- Preheat oven to 350F. Grease/flour or spray a 9 x 13 cake pan. Set aside.
- Make the filling: In the bowl of an electric mixer fitted with the paddle, mix together the cream cheese, sugar, egg and vanilla on medium-low speed until creamy. Set aside for the filling.
- Make the cake batter: In a medium bowl, stir together flour, baking powder, baking soda and salt until well combined. Set aside.
- In the bowl of an electric mixer fitted with the paddle, cream together the butter and sugar on medium-low speed. Add eggs one at a time. Add the vanilla extract. Slowly pour in the flour mixture alternating with the sour cream until it is all combined.
- Spread half of the batter into the prepared cake pan with a spatula. Spread the cream cheese filling evenly on top. Top with remaining cake batter and smooth with a spatula. Using a butter knife, gently swirl in the batter.
- Make the topping: Add the sugar, flour and chilled butter in a small bowl. Stir using a fork or pastry blender until the mixture is crumbly. Sprinkle the streusel on top of cake batter.
- Bake for 40-45 minutes until a cake tester inserted in the center comes out clean. Cool on a rack.
- To make the glaze: In a small bowl, combine confectioners’ sugar and milk until creamy. Drizzle over cake.
Recipe source: Mother Thyme
Photo source: Just Baked
