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Cream Cheese Filled Coffee Cake | URBAN BAKES

Cream Cheese Filled Coffee Cake


  • Author: URBAN BAKES
  • Total Time: 3 hours
  • Yield: 9-inch cake 1x

Description

A No-Yeast, Sky High Coffee Cake sure to impress with its Tender Cream Cheese Filled Center and Perfectly Crumbed Topping. 


Ingredients

Units Scale

CRUMB TOPPING

  • 8 tablespoons unsalted butter, melted
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 cup all-purpose flour

CAKE

  • 2 1/4 cups all-purpose flour
  • 1 1/8 teaspoons baking powder
  • 1 1/8 teaspoons baking soda
  • 1 teaspoon salt
  • 10 tablespoons unsalted butter, softened
  • 1 1/8 cups plus 5 tablespoons granulated sugar
  • 1 tablespoon lemon zest
  • 4 large eggs
  • 5 teaspoons pure vanilla extract
  • 1 1/4 cup sour cream
  • 8 ounces cream cheese, softened
  • 4 teaspoons lemon juice

CREAM CHEESE GLAZE

  • 4 ounces cream cheese, softened
  • 4 tablespoons butter, softened
  • 12 cups powdered sugar
  • 1/2 cup milk
  • 1/2 teaspoon pure vanilla extract

Instructions

CRUMB TOPPING

  1. In a medium bowl, whisk together butter, both sugars, cinnamon and salt. Stir in flour until mixture becomes a cohesive dough; set aside to cool to room temperature.

CAKE

  1. Heat oven to 350 degrees F. Using a baking spray with flour, generously grease bottom and sides of a 3-inch deep, 9-inch round springform baking pan; set aside.
  2. In a medium bowl, whisk flour, baking powder, baking soda and salt; set aside.
  3. In a large bowl using an electric mixer, beat butter, 1 1/8 cups sugar and lemon zest until pale and fluffy, about 3 minutes. Add eggs and 4 teaspoons vanilla and continue to mix until combined.
  4. Reduce speed to low and mix in flour and sour cream alternating in 3 parts, until just combined. Reserve 1/4 cup batter. Pour half of the remaining batter into the prepared baking pan and set aside.
  5. In a new bowl using an electric mixer, beat cream cheese, remaining 5 tablespoons sugar, lemon juice, and remaining 1 teaspoon vanilla until smooth. Mix in 1/4 cup of reserved batter until just combined.
  6. Spoon cream cheese mixture over the center of the cake batter. Note: Be sure to fill cream cheese at least 1 inch from the edge. Pour the remaining half of batter on top.
  7. Break apart crumb topping and generously apply crumbs over the batter covering the entire surface. Continue layering until all of the crumbs are used.
  8. Bake for 1 hour to 1 hour 20 minutes or until a skewer inserted in the center of cake comes out clean. Notes: Skewer may be wet if inserted into the cream cheese filling. Center of cake may sink in slightly.
  9. Allow to cool in pan for 30 minutes. Place a plate above the cake, carefully invert baking pan, and then flip cake back onto its bottom over a wire rack for further cooling, about 30 minutes.

CREAM CHEESE GLAZE

  1. Meanwhile, in a large bowl using an electric mixer, beat cream cheese and butter until pale and fluffy, Add 1 cup powdered sugar, milk and vanilla, continue to mix until smooth. Add more powdered sugar if glaze is too thin.
  2. Once cake is cooled, drizzle glaze over the top, allow some to drip down the sides. ENJOY!
  • Prep Time: 30 minutes
  • Cook Time: 1 hour, 20 minutes
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