Cheesecake Coffee Cake……….

Cheesecake, yes. Coffee cake, oh yeah. Combination of both, uh yeahhhh.

I love a good coffee cake. I have a favorite recipe that I have been using for years and years. I stick to that recipe, but I am always getting creative with it. Sometimes I add fruit, or just the fruit zest. Sometimes I ice it, sometimes I make a crumbly sugar topping. One thing I know for sure…..it has to be moist. I hate dry coffee cakes and that’s why I never buy them from coffee shops. A hot cup of coffee or tea should be a nice paring with the cake, not to help you to choke down dryness.

This coffee cake is my favorite. I LOVE. It makes me happy. Seriously. I hope you love it too. It’s super moist. Even the crumb topping is not a crunchy sugary topping. Everything is soft and moist. Almost gooey. Oh, and you might think I am crazy, but I am not a huge fan of cinnamon, so I didn’t use much cinnamon at all. But hey, if cinnamon is your thing, add it!

Pictured here is the plain version (OHHHH yum), the raspberry version (OHHH, double yum) and the plain version with a berry sauce, (there are no words…).

cheesecakecofcake1 cheesecakecofcake2
big dollops of Cheesecake batter swirled into the cake batter.

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buttery crumb topping, sprinkled on top and then baked.

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A nice slice topped with fresh berry sauce…

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Another version with the raspberries baked into the top of the Cheesecake batter.

Cheesecake Coffee Cake

Cake
1  stick of butter (1/2 cup)
1 cup of sugar
1 egg
2  1/2 c flour
2  1/2 tsp baking powder
1/4 tsp salt
1  tsp vanilla
1 cup milk

Cheesecake
2 blocks of cream cheese (8 oz each), softened
1/2 cup sugar
1 large egg
1/2 tsp vanilla

Crumb Topping
1/4 cup sugar
1 tblsp brown sugar
1/2 cup flour
1/4 tsp cinnamon, or not
3 tblsp cold butter

Heat oven to 350.

Spray a 13 x 9 baking dish with non stick cooking spray. In a large mixing bowl, cream together the butter, sugar, egg and vanilla. In another bowl, mix together the flour, baking powder, and salt. Add these dry ingredients alternately with the milk to your wet ingredients. Don’t overmix. Spread mixture into your prepared baking dish. Using the same mixing bowl, whip the cream cheese, sugar, egg and vanilla together. Drop big dollops of mixture on top of your cake batter. ** Gently swirl it into the top of your cake batter.

In a small bowl, combine the crumb topping ingredients with your fingers. Sprinkle it all over the top of your cake batter. Bake at 350 for 30-40 minutes, or until a tooth pick inserted in the middle comes out clean.

** At this point, you can poke some blueberries or raspberries into the batter, then sprinkling with the crumb topping.

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