Bready or Not: Spiced Cream Cheese Coffee Cake
The name of this one is a mouthful--a very tasty, descriptive mouthful.
I confess, I'm not a cheesecake person. To me, they tend to taste rather bland. Not even the addition of fruit seems to liven it up enough for me. I like cream cheese by itself, on crackers, or in savory dishes, but in pies? Not so much.
Somehow, this cake suits my interests more. Maybe it's because the cream cheese is sandwiched between two decadent sugary layers, with streusel on top. "Streusel." The very word makes my mouth water.
This is one of those special-occasion-company's-coming sorts of cakes that works well as a dessert or a breakfast. The crumbs are succulent with the tang of cinnamon, nutmeg, allspice and ginger, and that cream cheese in the middle adds a certain smoothness that melds it all together.
In one word: YUM.
Cinnamon Cream Cheese Coffee Cake
original on Pinecones and Acorn
Ingredients:
1 cup butter
1 cup sugar
2 eggs
1/4 cup sour cream
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp ground nutmeg
1 tsp ginger
1 tsp cinnamon
1 tsp allspice
Filling:
1 (8oz) package cream cheese
1 egg yolk
1 cup sugar
1 tsp vanilla
Streusel Topping:
1/4 cup of brown sugar
1/2 cup flour
1/4 cup butter
1Tablespoon cinnamon
1/2 cup chopped pecans or walnuts (optional)
Directions
1) Preheat your oven to 350 degrees. Prepare a 9 inch spring form pan with cooking spray and set aside.
2) Cream the butter and sugar in a medium sized bowl, mixing for 3-4 minutes. Add the eggs and sour cream and beat for another 3 minutes.
2) In a separate bowl, sift together the dry ingredients. Slowly add them to creamed mixture until just combined.
3) Spread half of the batter into the bottom of a greased spring form pan.
Cream Cheese Filling:
4) Mix the cream cheese with the egg yolk until incorporated and then add the sugar and vanilla. Spread filling mix over the bottom layer in the pan, then add the remaining half of the batter.
Stresuel topping :
5) Combine the streusel ingredients, using your fingers or fork to cut the butter into the topping mixture until it resembles crumbles. Sprinkle over top.
6) Bake for 50-55 minutes. Let cool on a wire rack and run a knife around the pan before you remove it. Store in the fridge.
OM NOM NOM.
I confess, I'm not a cheesecake person. To me, they tend to taste rather bland. Not even the addition of fruit seems to liven it up enough for me. I like cream cheese by itself, on crackers, or in savory dishes, but in pies? Not so much.
Somehow, this cake suits my interests more. Maybe it's because the cream cheese is sandwiched between two decadent sugary layers, with streusel on top. "Streusel." The very word makes my mouth water.
This is one of those special-occasion-company's-coming sorts of cakes that works well as a dessert or a breakfast. The crumbs are succulent with the tang of cinnamon, nutmeg, allspice and ginger, and that cream cheese in the middle adds a certain smoothness that melds it all together.
In one word: YUM.
Cinnamon Cream Cheese Coffee Cake
original on Pinecones and Acorn
Ingredients:
1 cup butter
1 cup sugar
2 eggs
1/4 cup sour cream
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp ground nutmeg
1 tsp ginger
1 tsp cinnamon
1 tsp allspice
Filling:
1 (8oz) package cream cheese
1 egg yolk
1 cup sugar
1 tsp vanilla
Streusel Topping:
1/4 cup of brown sugar
1/2 cup flour
1/4 cup butter
1Tablespoon cinnamon
1/2 cup chopped pecans or walnuts (optional)
Directions
1) Preheat your oven to 350 degrees. Prepare a 9 inch spring form pan with cooking spray and set aside.
2) Cream the butter and sugar in a medium sized bowl, mixing for 3-4 minutes. Add the eggs and sour cream and beat for another 3 minutes.
2) In a separate bowl, sift together the dry ingredients. Slowly add them to creamed mixture until just combined.
3) Spread half of the batter into the bottom of a greased spring form pan.
Cream Cheese Filling:
4) Mix the cream cheese with the egg yolk until incorporated and then add the sugar and vanilla. Spread filling mix over the bottom layer in the pan, then add the remaining half of the batter.
Stresuel topping :
5) Combine the streusel ingredients, using your fingers or fork to cut the butter into the topping mixture until it resembles crumbles. Sprinkle over top.
6) Bake for 50-55 minutes. Let cool on a wire rack and run a knife around the pan before you remove it. Store in the fridge.
OM NOM NOM.