Caramel Scotch Cream Cheese Coffee Cake Recipes

COUSIN MARIE'S OLD FASHIONED COFFEE CAKE WITH CARAMEL TOPPING

Steps:

• Mix the brown sugar, cinnamon and melted butter well
• Stir in chopped walnuts and set aside
• In food processor add dry ingredients, baking powder, flour, white sugar, salt, and pulse until blended
• Cut softened cream cheese and butter into chunks and add to food processor and pulse until blended. The mixture will stick together if pressed in your hand.
• Put the mixture from the food processor into a large bowl. Make a well in the centre and add the cream, vanilla, and egg. Break the egg yolk and blend slowly, just until everything is moistened. Like when you are making muffins.
• Preheat the oven to 375 and grease and 8 X 8 square pan.
• Press the cake mixture into the plan
• Add small chunks of cream cheese around the top - I push them in slightly with my finger!
• Spoon on the brown sugar topping (this will sink into the cake as it bakes)
• Bake for 30 to 35 minutes.
• Let cool and Enjoy with a smoky dark coffee.

ARLENE'S CARAMEL & STREUSEL COFFEE CAKE

Steps:

• 1. Preheat oven to 350. (I use the convection setting which takes off about 10 minutes baking time). Spray a 9x13-glass(must be glass) baking pan with cooking spray. Add first 5 ingredients to mixer in order given. Beat exactly 8 minutes at medium speed. Add butter and vanilla extract. Pour the batter into oiled pan. Sprinkle the streusel mix over top. Take a knife (I use a chop stick...it works great) and swirl the streusel throughout making sure to go only about 1" deep into the batter by making "S" swirls, and then drizzle the caramel topping over this.
• 2. Bake @350 on middle rack for 40-45 minutes, or until toothpick inserted in the middle comes out clean. After removing from oven, let sit on wire rack for a few minutes.
• 3. For the glaze Warm the milk/cream. Whip cream cheese, adding milk/cream, butter/butter extract and powdered sugar, mixing well to blend. Add vanilla and stir until smooth and creamy.
• 4. While cake is still quite warm, drizzle with Glaze, then cool completely on rack

CREAM CHEESE COFFEE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. In a small bowl, beat cream cheese, confectioners' sugar and lemon juice until smooth; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
• In a large bowl, cream together the butter and 1 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Pour half of batter into prepared pan. Spoon cream cheese mixture on top of batter to within 1/2 inch of pan edge. Spoon remaining batter over filling, spreading to pan edge. In a small bowl, combine chopped nuts, 2 tablespoons white sugar and 1/2 teaspoon cinnamon. Sprinkle over batter in pan.
• Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate and serve warm.