German Cream Cheese Coffee Cake Recipes

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CREAM CHEESE COFFEE CAKE II



Cream Cheese Coffee Cake II image

A fantastic coffee cake that is so easy! It has a cream cheese filling and a crunchy nut topping!

Provided by AMAGU2

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h

Yield 16

Number Of Ingredients 15

2 (3 ounce) packages cream cheese, softened
3 tablespoons confectioners' sugar
2 tablespoons lemon juice
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup butter, softened
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 (8 ounce) container sour cream
½ cup finely chopped walnuts
2 tablespoons white sugar
½ teaspoon ground cinnamon

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.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 29.1 g, Cholesterol 68.1 mg, Fat 15.9 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 8.4 g, Sodium 267.2 mg, Sugar 15.7 g

POLISH CREAM CHEESE COFFEE CAKE



Polish Cream Cheese Coffee Cake image

Delicious and warm. Wake up and smell the coffee cake. I love this recipe, although it is a bit time-consuming.

Provided by Tammy M Curry

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h10m

Yield 12

Number Of Ingredients 15

1 cup white sugar
½ cup butter
1 egg
1 cup sour cream
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
1 egg
½ cup chopped pecans
½ cup brown sugar
⅓ cup all-purpose flour
⅓ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Beat 1 cup white sugar, 1/2 cup butter, and 1 egg in a bowl until smooth. Add sour cream and vanilla extract; mix well. Stir in 3 cups flour, baking soda, and baking powder until mixture comes together in a sticky dough. Spread half the dough evenly into prepared baking dish.
  • Beat cream cheese, 1/2 cup white sugar, and 1 egg in another bowl until smooth. Spoon mixture into baking dish over dough. Drop remaining half of dough by spoonfuls over cream cheese mixture.
  • Mix pecans, brown sugar, 1/3 cup flour, and 1/3 cup butter in a bowl until mixture resembles a coarse crumble; sprinkle over dough.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 575 calories, Carbohydrate 60.1 g, Cholesterol 114.4 mg, Fat 34.3 g, Fiber 1.4 g, Protein 8.6 g, SaturatedFat 19.4 g, Sodium 371.1 mg, Sugar 31.3 g

CREAM-FILLED COFFEE CAKE



Cream-Filled Coffee Cake image

Need to take a spectacular coffee cake to an early morning gathering? Bake this coffee cake several days ahead, slice each in half and freeze. Early the day of the event, prepare the filling and spread over the thawed cakes. Then just refrigerate filled coffee cakes until ready to serve.

Provided by Taste of Home

Time 55m

Yield 2 cakes.

Number Of Ingredients 21

1-1/4 cup whole milk
1/3 cup plus 1 teaspoon sugar, divided
1/4 cup butter, cubed
1 tablespoon salt
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3 large eggs
5-1/2 to 6 cups all-purpose flour, divided
STREUSEL TOPPING:
1/4 cup sugar
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
1/4 cup cold butter
CREAM FILLING:
1/4 cup all-purpose flour
3/4 cup whole milk
3/4 cup butter, softened
3/4 cup sugar
3/4 teaspoon vanilla extract
3 tablespoons confectioners' sugar

Steps:

  • In a small saucepan, heat the milk, 1/3 cup sugar, butter and salt; stir until sugar is dissolved. Set aside. In a small bowl, combine the yeast, warm water and remaining sugar; let stand for 5 minutes., In a large bowl, combine the milk and yeast mixtures, eggs and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn out onto a lightly floured surface and knead until smooth, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. , Meanwhile, in a bowl, combine the sugars, flour and cinnamon; cut in cold butter until mixture resembles coarse crumbs; set topping aside. Punch dough down; divide in half. Pat or roll each portion to fit a greased 9-in. round baking pan. With a fork, pierce tops; sprinkle with topping. Cover and let rise in a warm place until doubled, about 1 hour. , Bake at 350° for 20-25 minutes. Remove from pans and cool on wire racks. For filling, in a small saucepan, combine flour and milk until smooth. Cook and stir for 1-2 minutes or until thickened; cool. In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Add flour mixture; beat until fluffy. Split each cake into two horizontal layers; spread each with half the filling. Refrigerate until serving.

Nutrition Facts :

GERMAN CHOCOLATE EARTHQUAKE CAKE



German Chocolate Earthquake Cake image

If you love chocolate and coconut, make this easy German Chocolate Earthquake Cake! With rich chocolate and cream cheese swirls, you'll never believe this starts with a box cake mix.

Provided by Julie Clark

Categories     Dessert

Time 50m

Number Of Ingredients 10

1 box of German chocolate cake mix
1/3 cup vegetable oil
3 large eggs
1 cup water
2/3 cup unsweetened coconut
2/3 cup semisweet chocolate chips
½ cup chopped pecans
1/2 cup unsalted butter
8 ounces cream cheese
3 ½ cups powdered sugar

Steps:

  • Preheat oven to 350 degrees and prepare a 9x13 pan with a non-stick spray.
  • Start by layering the coconut, chocolate chips and pecans on the bottom of your prepared pan. Set aside.
  • In a large bowl, mix together the cake mix, oil, eggs and water until combined. Pour the cake mix batter over the top of your layers in the pan and lightly spread around.
  • In a small saucepan, melt the butter and cream cheese on the stovetop. Pour the butter and cream cheese mixture into a large bowl and add in the powdered sugar. Using a mixer, mix together the powdered sugar and butter until a creamy consistency has been reached.
  • Spoon the cream cheese mixture over the top of the cake mix layer in your pan. Then, swirl a knife around the cake pan to create a swirling pattern between the cream cheese and cake mix. Don't mix too much, just enough to combine the two with a pretty pattern.
  • Bake for 35-40 minutes.
  • Cool completely before cutting if you want clean slices. If you don't mind a dump style cake and want to eat it warm you may do so. It's delicious served with ice cream!

Nutrition Facts : Calories 488 kcal, Carbohydrate 55 g, Protein 4 g, Fat 29 g, SaturatedFat 16 g, Cholesterol 70 mg, Sodium 304 mg, Fiber 2 g, Sugar 42 g, ServingSize 1 serving

LEMON COFFEE CAKE



Lemon Coffee Cake image

Lemon Coffee Cake is a delicious, moist, and sweet breakfast or snack cake, and also a very easy dessert recipe. Bursting with tangy lemon flavor, this coffee cake is the perfect treat to enjoy this spring or summer!

Provided by Vera Z.

Categories     Dessert

Time 1h40m

Number Of Ingredients 24

2/3 cup all-purpose flour
Dash of salt
3 Tablespoons light brown sugar
5 Tablespoons sugar
4 Tablespoons unsalted butter-melted and slightly cooled
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
6 Tablespoons unsalted butter-softened
1 cup sugar
1 teaspoon vanilla
grated lemon zest from 1 lemon
2 eggs
¾ cup sour cream
1 cup lemon curd (store-bought or homemade)
8 oz. cream cheese-softened
1 egg
½ teaspoon vanilla
4 Tablespoons sugar
½ cup lemon juice
2 teaspoons lemon zest
½ cup sugar
2 eggs
5 Tablespoons unsalted butter

Steps:

  • To make homemade lemon curd, in a saucepan melt the butter. Remove from the heat, add sugar, lemon juice, and lemon zest, and whisk to combine. Add eggs and whisk well. Place over medium heat and cook for 5-6 minutes until all sugar dissolves and the mixture is thick enough to hold the marks from a whisk. Cool completely.
  • Preheat the oven to 350 F. Line 8 x 8 x 2-inch square baking pan (or 9 x 9-inch pan) with parchment paper leaving an overhang on the sides, spray with non-stick spray and set aside.
  • First, make the crumb topping. In a bowl stir together flour, sugar, brown sugar, and salt. Then add melted butter and stir with a fork until pea-size crumbs form. Set in the fridge until ready to use.
  • To make the cake beat softened butter for a minute, then add sugar and beat until creamy. Add lemon zest, vanilla, and eggs and mix to combine.
  • Add sour cream and mix well, then mix in flour, baking powder, and salt. Spread half of the batter in the prepared pan.
  • Spread 1 cup of lemon curd over the batter but don't go all the way to the edges (or it will burn during baking).
  • Spoon the remaining batter on top.
  • Beat cream cheese, vanilla, sugar, and egg until smooth. Spread cream cheese mixture over the batter.
  • Sprinkle with a crumb topping and bake for about 45-55 minutes or until the center has set. If it browns too much tent the top with aluminum foil.
  • Cool for 30 minutes in the pan, then pull the paper and lift the cake and transfer to a rack to cool completely.
  • Dust with powdered sugar before serving if desired.

FANTASTIC BUTTERY CREAM CHEESE COFFEE CAKE



Fantastic Buttery Cream Cheese Coffee Cake image

This cake is buttery delicious, it has a cream cheese layer in the middle and topped with a crumb topping, I always double the topping! You can also bake this cake in an 11 x 7-inch baking pan --- top baked cake with sweetened whipped cream or vanilla ice cream if desired :)

Provided by Kittencalrecipezazz

Categories     Breads

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 14

1 cup butter (no substitutes)
1 cup sugar
2 eggs
1/4 cup sour cream
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 (8 ounce) packages cream cheese, softened
1 egg yolk
1 cup sugar
1 teaspoon vanilla
1/4 cup sugar
1/2 cup flour
1/4 cup butter (semi-soft)

Steps:

  • Preheat oven to 350 degrees (oven rack set to second-lowest position).
  • Grease a 13 x 9-inch (or an 11 x 7-inch, baking time will need to be increased slightly).
  • Cream butter with sugar (about 3-4 minutes), add in eggs and sour cream; beat well (about another 3 minutes).
  • In a bowl, sift together flour, baking powder and salt.
  • Add the flour mixture to the creamed mixture; beat well until combined (batter will be thick).
  • Spread more than half of the batter in the prepared baking pan.
  • In another bowl, cream together all filling ingredients, then carefully spread over the cake batter.
  • Spoon the remaining cake batter over the top of the cheese mixture (it doesn't have to cover the cake batter completely, I just dot tablespoonfuls over the batter).
  • For the topping (I most always double the ingredients) mix all ingredients, and sprinkle over cake.
  • Bake for about 50-55 minutes or until middle feels set and not jiggly.

CREAM FILLED COFFEE CAKE



Cream Filled Coffee Cake image

Sweet cream filling between layers of cinnamon infused coffee cake topped with a thick, vanilla glaze. Serve this cream filled coffee cake to your guests!

Provided by Lizzy T

Categories     Dessert

Time 1h

Number Of Ingredients 18

3 cups all-purpose flour
5 teaspoons baking powder
1 teaspoon salt
1 cup white sugar
2 large eggs
1/2 cup canola oil
1 1/2 cups milk
1 cup brown sugar
4 tablespoons all-purpose flour
4 tablespoons butter (softened)
4 teaspoons cinnamon
2 large beaten egg whites
2 cups powdered sugar
1/2 cup butter (softened)
1 teaspoon vanilla
1/2 cup powdered sugar
3 tablespoons heavy cream
1/2 teaspoon vanilla

Steps:

  • Preheat the oven to 350 degrees. Spray two 8" round baking pans with cooking spray. Set aside.
  • In a medium size bowl, combine all of the ingredients for the cake batter and mix well.
  • In a separate bowl, combine the topping ingredients and mix until crumbly.
  • In each baking pan, pour 1/4 of the cake batter. Sprinkle 1/4 of the topping on top of the cake batter for each pan. Then repeat with the remaining cake batter and topping. Each pan should be have four layers: cake batter, topping, cake batter, topping.
  • Bake the cakes for 30 minutes, until they spring back when you touch the center of them.
  • Immediately invert the cakes onto a plate and allow them to cool.
  • While the cakes are cooling, you can make the cream filling. In with a stand mixer or hand-held mixer, beat the two egg whites until they are frothy, about 2-3 minutes. In another bowl beat the butter until it is white in appearance. Add the eggs to the butter, then add the powdered sugar and vanilla. Beat for an additional 2-3 minutes until the cream filling is fluffy. Set aside.
  • In a small bowl, combine the ingredients for the glaze. The glaze will be thick, but you should still be able to drizzle it on top of the cake. Add more milk if you'd like. Set aside.
  • To assemble the cake, place one cake on a serving plate. Spread the cream filling on top of the cake. Then place the second cake on top of the cream filling. Drizzle the glaze on top of the cake. You can even top it with nuts if you'd like!
  • Store this cake in the refrigerator.

Nutrition Facts : Calories 589 kcal, Carbohydrate 88 g, Protein 6 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 69 mg, Sodium 338 mg, Fiber 1 g, Sugar 60 g, ServingSize 1 serving

ALMOND-CHEESE COFFEE CAKE



Almond-Cheese Coffee Cake image

Holiday guests will love the texture of this coffee cake featuring a Mascarpone cheese layer. With a sweet glaze and crunchy almonds on top, it's hard to eat only one piece..-Kristi Overton, Meridian, Idaho

Provided by Taste of Home

Time 1h5m

Yield 1 loaf (12 slices).

Number Of Ingredients 20

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
2-1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
6 tablespoons cold butter
1/2 cup warm 2% milk (110° to 115°)
2 large egg yolks, beaten, room temperature
FILLING:
1 carton (8 ounces) Mascarpone cheese
1/4 cup sugar
3 tablespoons all-purpose flour
1 egg yolk
1 teaspoon grated lemon zest
1 teaspoon almond extract
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon 2% milk
1/2 teaspoon vanilla extract
1/2 cup sliced almonds, toasted

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine 2 cups flour, sugar and salt. Cut in butter until crumbly. Stir in the yeast mixture, milk and egg yolks. Add enough remaining flour until mixture forms a soft dough. Cover and refrigerate overnight., In a small bowl, combine the filling ingredients; set aside. Punch dough down. On a floured surface, roll into a 13x10-in. rectangle. Transfer to an ungreased baking sheet. Spread filling over dough to within 1 in. of edges., Starting with a long side, roll just to the center of the rectangle; repeat with remaining side, meeting in the middle., With scissors, cut from outside edges to two-thirds of the way toward center at 1-1/2 in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise in a warm place until doubled, about 1 hour., Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. For glaze, combine the confectioners' sugar, milk and vanilla; drizzle over coffee cake. Sprinkle with almonds.

Nutrition Facts : Calories 323 calories, Fat 18g fat (9g saturated fat), Cholesterol 91mg cholesterol, Sodium 157mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 1g fiber), Protein 6g protein.

CHERRY CREAM CHEESE COFFEECAKE WITH STREUSEL CRUNCH TOPPING



Cherry Cream Cheese Coffeecake with Streusel Crunch Topping image

A fruit filled, moist coffee cake topped with a crunchy, cinnamon flavored nut streusel.

Provided by Christina Conte

Categories     Cakes & Pies

Time 1h15m

Number Of Ingredients 17

1/2 cup (4 oz) butter
3/4 cup (6 oz) sugar
2 eggs
1 tsp vanilla
2 cups ( 9 oz) all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup greek yogurt or labne
1 cup (8 oz) cherry pie filling (or other fruit filling) or cherry jam (or your favorite flavor jam)
3 oz (just less than half a block) cream cheese, room temperature
1 egg
1 tbsp sugar
3/4 cup (5 oz) pecans, chopped (or substitute another nut, coconut or oatmeal)
3 tbsp (1 1/2 oz) melted butter
2 tbsp sugar
1/4 cup (1.5 oz) brown sugar

Steps:

  • Butter and flour a 9" square pan.*
  • In a small bowl, beat the cream cheese until soft and smooth. Add the single egg and 1 tbsp sugar and continue to beat until creamy.
  • In another bowl, place the flour, baking powder, baking soda, and salt in a small bowl and stir well.
  • Cream butter and sugar together in a large mixing bowl (I used my KitchenAid mixer) until fluffy and light. Add the eggs, one at a time, clearing well after each addition; then add the vanilla.
  • Add about one third of the flour, and mix well.
  • Next, add about a third of the yogurt/labne, and incorporate into the mixture. Continue two more times, until the flour and yogurt/labne is used, occasionally using a spatula to scrape the sides and bottom.
  • Place half of the batter into the 9x9 pan. Spoon the jam evenly over the batter. Next, spread the cheese mixture over the jam layer. Spread the remaining cake batter over the top.
  • Using a knife, swirl through the cherry cheese coffee cake to marbleize the inside layers. Now sprinkle the streusel topping over the cake.
  • Bake for 50 minutes to an hour, or until cake tester comes out clean.
  • Allow to cool slightly, before cutting. Serve warm with tea or coffee.

Nutrition Facts : Calories 640 calories, Carbohydrate 105 grams carbohydrates, Cholesterol 72 milligrams cholesterol, Fat 18 grams fat, Fiber 4 grams fiber, Protein 15 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 piece, Sodium 364 grams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

YEASTED CHEESE-AND-SOUR-CHERRY COFFEE CAKE



Yeasted Cheese-and-Sour-Cherry Coffee Cake image

In a nod to the cheese Danish, this coiled loaf contains swirls of cream cheese and cherries.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 4h40m

Number Of Ingredients 17

For the cake:
2 1/4 teaspoons (one 1/4-ounce envelope) active dry yeast
1/4 cup plus 2 tablespoons plus a pinch of granulated sugar
3/4 cup warm milk (110 degrees)
1 large egg plus 1 large egg yolk
3 cups all-purpose flour, plus more for surface
Coarse salt
1 stick unsalted butter, room temperature, plus more for bowl, pan, and parchment
1 large egg, lightly beaten with 1 tablespoon heavy cream, for egg wash
For the filling:
12 ounces softened cream cheese
1 large egg yolk
1/4 cup plus 2 tablespoons confectioners' sugar
1 1/2 cups pitted fresh or thawed frozen sour cherries
For the glaze:
1 cup confectioners' sugar
2 tablespoons whole milk

Steps:

  • Make the cake: Sprinkle yeast and a pinch of granulated sugar over milk in a medium bowl. Let stand until foamy, about 5 minutes.
  • Whisk together remaining 1/4 cup plus 2 tablespoons granulated sugar, the egg, and yolk. Whisk into yeast mixture.
  • Combine flour and 1/2 teaspoon salt in the bowl of a mixer. Add egg mixture. Beat on low speed until almost fully combined, about 30 seconds. Switch to the dough-hook attachment. Add butter. Beat until smooth, soft, and slightly sticky, about 10 minutes.
  • Butter a large bowl. Turn out dough onto a floured surface; knead a few times until smooth. Place in bowl, turn to coat, and cover with plastic wrap. Let stand in a warm place until doubled in volume, 1 to 1 1/2 hours.
  • Make the filling: Stir together cream cheese, egg yolk, and confectioners' sugar.
  • Punch down dough. Transfer to a floured work surface. Let stand for 5 minutes. Roll out to an 18-inch square (about 1/8 inch thick). Brush edges with egg wash. Spread filling over dough. Top with cherries. Tightly roll dough like a jelly roll. Pinch seam to seal. Coil into a snail shape on a parchment-lined baking sheet. Brush top with egg wash.
  • Preheat oven to 350 degrees. Drape plastic wrap over dough. Let stand in a warm place until risen by half, 20 to 30 minutes.
  • Remove plastic wrap. Cut six 1/2-inch slits into top. Bake, rotating halfway through, until golden, about 55 minutes. Reduce oven temperature to 325 degrees. Bake until deeply golden, 15 to 20 minutes more (cover with foil if top gets too dark). Transfer pan to a wire rack. Let cake cool.
  • Make the glaze: Mix together confectioners' sugar and milk. Drizzle over cake. Let set for 5 minutes before serving.

AUTHENTIC AND EASY GERMAN CHEESECAKE (KäSEKUCHEN)



Authentic and Easy German Cheesecake (Käsekuchen) image

This German Cheesecake (AKA Käsekuchen) could not get more authentic! Light, airy and fluffy due to a German cheese and separating the eggs before baking, this cake is different than American cheesecake but oh so delicious!

Provided by Hayley Parker, The Domestic Rebel

Categories     Cakes/Cupcakes     Dessert

Time 1h25m

Number Of Ingredients 10

3/4 cup + 2 Tbsp (200g) salted butter (softened slightly)
1 cup (225 g) granulated sugar
6 eggs
1 cup (225 g) all-purpose flour
4 cups quark (a German cheese - if you cannot find quark, use whole-milk ricotta)
1 pkg vanilla sugar (.32 oz or 9g)
2 tsp vanilla extract
1 Tbsp lemon juice
1 pkg vanilla pudding powder (1.5 oz or 43g)
Fresh whipped cream and berries for garnish (optional but recommended)

Steps:

  • Preheat oven to 350 degrees F. Lightly grease the bottom of a 9" round springform pan. Add in a parchment round, then liberally grease the parchment round and sides of pan.
  • For the crust: In a medium bowl, combine 2/3 cup butter, 1/3 cup granulated sugar, 1 egg and the flour with a spoon until combined. Press into the bottom of the pan and lightly up the sides of the pan.
  • For the cheesecake filling: In the bowl of a stand mixer, cream together remaining butter and the remaining granulated sugar with the paddle attachment until creamy, about 1 minute. Separate the eggs - one bowl of whites, and one bowl of egg yolks, and add in the egg yolks to the cheesecake batter one at a time, beating well after each addition. Add in the quark or ricotta. Beat in the vanilla sugar, vanilla extract, and lemon juice, followed by the vanilla pudding powder. Set aside briefly.
  • In another stand mixer bowl, beat the egg whites until stiffened, about 5-7 minutes. Fold the stiff egg whites into the cheesecake batter until fully incorporated. Pour the cheesecake batter into the prepared pan and smooth out the top.
  • Bake for approximately 1 hour, then turn off the oven and crack the door, leaving the cheesecake in the oven for 10 minutes. Gently remove the cheesecake and allow to come to room temperature before refrigerating for at least 2 hours to set and chill. Serve with whipped cream and berries, if desired.

GERMAN CREAM CHEESE COFFEE CAKE



GERMAN CREAM CHEESE COFFEE CAKE image

Categories     Bread     Cheese     Breakfast     Bake

Number Of Ingredients 14

CRUST
1 package dry yeast
4 tablespoons lukewarm milk
1/2 cup butter
2-1/2 cups flour
4 each egg yolks
1 tablespoon sugar
FILLING
1 pound cream cheese -- softened
1 cup sugar
1 each egg yolk
1 teaspoon vanilla
egg white
chopped nuts

Steps:

  • Grease 9x13-inch pan. Preheat oven to 350*F. FOR CRUST Dissolve yeast in milk. Cut butter into flour. Add egg yolks and sugar to yeast mixture; blend well. Add to flour mixture. Divide dough in half. Spread half in bottom of prepared pan (could be crumbly). Save other half. FOR FILLING: Mix until creamy: cream cheese, sugar, egg yolk, and vanilla. Spread over bottom crust. Press remaining dough with hands onto wax paper, invert onto filling. Brush with small amount of egg white and sprinkle with nuts. Bake at 350*F for 30-35 minutes or until golden.

ASHKENAZIC SOUR CREAM COFFEE CAKE (SMETENEH KüCHEN)



Ashkenazic Sour Cream Coffee Cake (Smeteneh Küchen) image

Provided by Gil Marks

Categories     Cake     Mixer     Dairy     Breakfast     Brunch     Dessert     Bake     Hanukkah     Sukkot     Rosh Hashanah/Yom Kippur     Fall     Kosher     Shavuot     Sour Cream     Vegetarian     Pescatarian     Peanut Free     Soy Free

Yield One 9-inch square or Bundt cake; 6 to 9 servings

Number Of Ingredients 23

Streusel Topping:
1/2 cup granulated or brown sugar, or 1/4 cup each
1/2 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 to 1/2 teaspoon ground nutmeg or cloves (optional)
1/4 cup (1/2 stick) unsalted butter or margarine, softened
1/2 cup coarsely chopped walnuts or pecans, grated coconut, golden raisins, or chocolate chips, or 1 cup any combination (optional)
Batter:
2 cups all-purpose flour
1 teaspoon double-acting baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter or margarine, softened
1 cup granulated or brown sugar or 1/2 cup each
4 large egg yolks, or 3 large eggs
1 cup (8 ounces) sour cream or plain yogurt
1 1/2 teaspoons vanilla extract
1 teaspoon finely grated lemon zest (optional)
Glaze (optional):
1 cup confectioners' sugar
1/2 teaspoon vanilla or almond extract
1 to 2 tablespoons milk or water

Steps:

  • 1. Preheat the oven to 350°F (325°F if using a glass pan). Grease one 9-inch square pan,9-inch Bundt or tube pan, or 9-inch springform pan. Line with parchment or waxed paper, grease again, and dust with flour.
  • 2. To make the streusel: Combine the sugar, flour, cinnamon, salt, and nutmeg if using. Cut in the butter to resemble coarse crumbs. If desired, stir in the nuts.
  • 3. To make the batter: Sift together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time. Blend in the sour cream, vanilla, and zest if using. Stir in the flour mixture.
  • 4. Spread half of the batter in the prepared pan. Sprinkle with half of the streusel. Carefully cover with the remaining batter and sprinkle with the remaining streusel.
  • 5. Bake unitl the cake is golden and pulls away from the sides of the pan, about 50 minutes. Set on a rack and let cool in the pan for at least 15 minutes. Serve warm or at room temperature. Wrap the kuchen in plastic and store at room temperature for up to 2 days or in the freezer for up to 3 months.
  • 6. To make the glaze if using: Combine all the glaze ingredients, stirring until smooth and of pouring consistency. Drizzle over the cake and let stand until set.
  • HINT:
  • When baking and storing a cake containing acidic ingredients such as sour cream in an aluminum pan, line the bottom with parchment paper to prevent the juices from reacting with the aluminum and creating a metallic flavor.
  • VARIATIONS
  • Single-Layer Coffee Cake:
  • Spread all the batter in a 13-by-9-inch pan, sprinkle with all of the topping, and bake for 30 to 35 minutes.
  • Fruit-Filled Coffee Cake:
  • After adding the middle layer of streusel, top with 1 cup peeled, cored, and thinkly sliced cooking apples, 1 cup peeled, pitted, and sliced peaches, or 1 cup pitted cherries, blueberries, blackberries, or raspberries.
  • Cheese Coffee Cake:
  • Combine 8 ounces softened cream chees, 1/4 cup sugar, 1 large egg, and 1 teaspoon vanilla extract. Spread over the top of the batter, leaving a 1-inch border on all sides. If desired, spread 1/2 cup melted blueberry, cherry, raspberry, or strawberry preserves or pie filling over the cheese mixture. Sprinkle with the streusel.

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BEST EASY COFFEE CAKE RECIPE [VIDEO] - SWEET AND SAVORY MEALS
best-easy-coffee-cake-recipe-video-sweet-and-savory-meals image
2019-08-26 Cream Cheese Coffee Cake Recipe Tips: Make sure all the ingredients are of room temperature. It is very important for the butter and cream cheese to be soft, so you can easily whip them. Also, the cream cheese layer aka the cheesecake layer is optional, if you don’t have time, you can just skip it. However, this is one of the secret ingredients, and what makes this recipe …
From sweetandsavorymeals.com
Ratings 40
Calories 476 per serving
Category Breakfast, Dessert
  • Grease and dust with a bit of flour a 13x9 baking dish and set aside. Make sure you use a deep pan, otherwise the batter will overflow in the oven, this is very important.
  • In a small bowl, using a for mix together the softened butter, flour, sugar and cinnamon until soft crumbs form.


CREAM CHEESE COFFEE CAKE {QUICK + EASY} | LIL' LUNA
2021-05-20 STORE cream cheese coffee cake in an airtight container at room temperature for up to 2 days, ... Cream Cheese Coffee Cake Recipe. Amount Per Serving (8 g) Calories 604 Calories from …
From lilluna.com
4.4/5 (15)
Total Time 30 mins
Category Breakfast, Dessert
Calories 604 per serving
  • Spoon mixture into 2-3 greased and floured cake pans (depending on the size of your cake pan. We used 2 because our pans were a bit bigger).


GERMAN APPLE CAKE WITH CREAM CHEESE FROSTING (VIDEO ...
2020-01-21 How to make German Apple Cake: In a mixing bowl, beat together sugar, eggs, and oil. Add in flour, baking soda, cinnamon and salt. Fold in chopped apples. Spread batter evenly into a baking dish sprayed with non stick spray. Bake and cool completely. For the frosting, beat together cream cheese…
From mostlyhomemademom.com
3.9/5 (76)
Calories 446 per serving
Category Dessert


PLUM AND CREAM CHEESE STREUSEL CAKE - A FEAST FOR THE EYES
2019-09-01 For the cake: In the bowl of a stand mixer fitted with the paddle attachment combine flour and baking powder. Add sugar, vanilla extract, almond extract, butter, and eggs to the bowl and beat …
From afeastfortheeyes.net
4/5 (2)
Total Time 1 hr 15 mins
Category Dessert
Calories 617 per serving
  • Prepare a 9-inch springform pan with either butter or non-stick baking spray (I like Baker's Joy). Set aside.
  • Slice each prune in half, remove the pit. Slice each half into quarters. In a bowl, add the sugar and cinnamon and gently fold to combine. Set aside.


GERMAN CHOCOLATE CHEESECAKE - OMG CHOCOLATE DESSERTS
2021-09-19 Place in oven for 10 minutes to toast. Set aside. In a medium saucepan, bring butter, evaporated milk, sugar, and egg yolks to a boil. Boil for 10 minutes until thicken (almost pudding-like), stirring frequently. Remove from heat and stir in vanilla extract, coconut and pecans. Set aside and allow to cool completely.
From omgchocolatedesserts.com
4.4/5 (5)
Total Time 6 hrs
Category Dessert


PEACHES AND CREAM CHEESE COFFEE CAKE - A KITCHEN ADDICTION
2018-07-24 Preheat oven to 350. Spray an 8×8 or 9×9 inch baking dish with non-stick cooking spray. For the cream cheese layer: In a small bowl, beat together cream cheese, sugar, egg, and vanilla extract until creamy.
From a-kitchen-addiction.com
Estimated Reading Time 2 mins


17 GERMAN COFFEE CAKE IDEAS | GERMAN BAKING, CAKE RECIPES ...
Oct 8, 2018 - Explore UpNorthKnits.etsy.com's board "German coffee cake" on Pinterest. See more ideas about german baking, cake recipes, crumble cake.
From pinterest.com


YAMMIE'S NOSHERY: BLUEBERRY CREAM CHEESE COFFEE CAKE WITH ...
2013-03-28 1/4 cup flour. 3 tablespoons softened butter. a pinch of salt. Preheat oven to 350ºF and liberally grease an 8x8 inch pan (or line with parchment for easier removal). Beat together the butter and sugar until smooth. Add the egg and beat for another minute. Add the sour cream …
From yammiesnoshery.com


SMEAR KUCHEN (GERMAN COFFEE CAKE) - RECIPE | COOKS.COM
2019-05-03 Enter your email to signup for the Cooks.com Recipe Newsletter . Home > Recipes > International > Smear Kuchen (German Coffee Cake) Printer-friendly version. SMEAR KUCHEN (German Coffee Cake) 6 c. flour 1/2 c. sugar 1 tsp. salt 2 eggs, beaten 1 pkg. dry yeast 1/2 c. shortening 2 c. water. In mixing bowl, put flour, sugar, salt and shortening like pie crust until crumbly, then add …
From cooks.com


10 BEST GERMAN KUCHEN RECIPES | YUMMLY

From yummly.com


RECIPES FOR AUTHENTIC GERMAN CAKES AND DESSERTS ...
A super rich baked cheesecake on a spongecake base, made with the German curd cheese called quark, whipping cream and sour cream. Prepare and make the cake the day before serving, so the cheesecake sets and develops its full flavor. Recipe from Roy Denny “Modern German Cooking.” Baked Gingerbread Apples
From germanfoods.org


TRADITIONAL GERMAN CAKE (KUCHEN) RECIPES FOR EVERY OCCASION
2019-10-04 German Apple Cake (Wiener Apfelkuchen) The Spruce / Christine Ma. A perfect fall German-style apple cake recipe features a shortcrust base, chopped apples, and a lemon-flavored cake layer. The sugar and almonds sprinkled on top make a delightfully crunchy topping. Continue to 5 …
From thespruceeats.com


GERMAN CREAM CHEESE COFFEE CAKE RECIPES
Steps: In a small saucepan, heat the milk, 1/3 cup sugar, butter and salt; stir until sugar is dissolved. Set aside. In a small bowl, combine the yeast, warm water and remaining sugar; let stand for 5 minutes., In a large bowl, combine the milk and yeast mixtures, eggs and 3 cups flour; beat until smooth.
From tfrecipes.com


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