My favorite butter cake baked with a twist — a cream cheese filling and streusel topping. Can you imagine? A split cake with custard or frosting layer in the middle is common enough. But a cream cheese filling? What a surprise. And guess what? You don’t need to split the cake. The cream cheese layer is poured right into the pan and it bakes together with the top and bottom layers of the cake. If that doesn’t sound good enough, there’s the cinnamon streusel topping for a light crunch with every bite.
I didn’t invent the cream cheese coffee cake. Google it and you will find several versions in a lot of food blogs and sites. And if you’re about to ask where the coffee is, there is no coffee in this cake. A “coffee cake” is a loose classification of cakes that are meant to be served with coffee.
Recipe: Cream cheese coffee cake with cinnamon streusel topping
- 1 recipe for my favorite butter cake
- 1 250-g. block of cream cheese, at room temperature
- 1 small egg yolk
- 1/2 c. of sugar
For the streusel topping:
- 3 tbsps. of all purpose flour
- 3 tbsps. of white sugar
- 1/4 tsp. of cinnamon
- 2 tbsp. of cold unsalted butter, cut into very small cubes
- Preheat the oven to 350F.
- Prepare an eight-inch round cake pan. If your pan is not non-stick, grease and line the bottom and sides with parchment paper.
- Prepare the cake batter. Set aside.
- In a bowl, lightly beat the cream cheese until smooth. Stir in the egg yolk and sugar. Set aside.
- Make the streusel topping by mixing the ingredients together until the texture resembles coarse crumbs.
- Pour half of the cake batter into the prepared pan.
- Pour the cream cheese mixture over the cake batter.
- Pour the remaining cake batter over the cream cheese mixture.
- Sprinkle the streusel mixture on top of the second layer of cake batter.
- Bake at 350F for 40 to 50 minutes or until a toothpick inserted at the center comes out clean.
- Cool the cake in the pan for about 10 minutes. Invert on a plate (the top is dry so nothing will stick on the plate) then re-invert onto a wire rack. Cool for another ten minutes before serving.
- This cream cheese coffee cake with cinnamon streusel topping is great when served warm or chilled.
Preparation time: 15 minute(s)
Cooking time: 50 minute(s)
Number of servings (yield): 6 to 8