Keto Cream Cheese Coffee Cake
One of my most popular keto cake recipes gets a new instructional video. This delicious almond flour cake features a ribbon of cream cheese and fresh berries. Perfect for a healthy Mother's Day or any celebration!
Get the full recipe here:
Cream Cheese Coffee Cake | Easy Cream Cheese Coffee Cake Recipe | MOLCS Easy Recipes
Cream Cheese Coffee Cake
13 x 9 Pan -greased 350° 40-45 minutes
Filling
2 - 8oz Cream Cheese - softened
1/2 C Sugar
1 Egg
1/2 tsp Vanilla
Mix all ingredients until well blended. Set aside.
Cake
3 C Flour
1 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Baking Soda
1/2 C Butter
1 C Sugar
4 Eggs
1 tsp Vanilla
1 C Sour Cream
Mix flour, baking soda, baking powder & salt in small bowl
Cream butter & sugar together in large bowl until light & fluffy. Add vanilla and eggs one at
a time, add vanilla & mix well. Slowly add flour and sour cream, alternating until well mixed.
Grease 13 x 9 baking pan. Add 1/2 cake batter to pan, spread cream cheese filling and add remaining batter.
Topping (you can double these amounts, you never have enough crumb topping)
1/4 C Sugar
1/4 C Flour
3 Tbsp Butter
Sprinkle of Cinnamon
Mix all together in a small bowl cutting with a fork until crumbs appear. Sprinkle over
top of cake.
Bake 40-45 minutes- Cool on rack
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Blueberry Coffee Cake - Perfect for Breakfast or Really Anytime
Soft, sweet, and packed with blueberries and a slightly crisp, sweet streusel topping, this melt-in-your-mouth blueberry breakfast cake is the best way to enjoy cake for breakfast.
Ingredients
½ cup unsalted butter softened (113g)
8 oz cream cheese softened (226g) (use full-fat, brick-style cream cheese)
1 ¼ cup granulated sugar (250g)
¼ cup light brown sugar tightly packed (50g)
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour (335g)
2 teaspoons baking powder
1 Tablespoon cornstarch
¾ teaspoon salt
1/2 cup buttermilk ¹ (120ml)
2 ¼ cup blueberries² (330g)
Streusel Topping³
1 ⅓ cup all-purpose flour (175g)
1 cup + 2 Tablespoons light brown sugar firmly packed
3 TBSP granulated sugar
¼ tsp salt
10 Tablespoons unsalted butter melted and cooled until no longer hot to the touch (140g)
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Instructions
00:00 Preheat oven to 350F (175C) and lightly grease and flour a 13×9 baking pan.⁴
00:26 Combine butter, cream cheese, and sugars and use an electric mixer (or a stand mixer) to cream together ingredients until well-combined, light, and fluffy.
01:06 Add eggs and vanilla extract and beat on medium-low speed until combined, pausing to scrape the sides and bottom of the bowl.
01:26 In separate bowl whisk together flour, baking powder, cornstarch and salt.
01:59 Add about 1/4 of the flour mixture and stir on low speed until just combined. Add about 1/3 of the buttermilk and stir until combined. Continue to alternate adding flour and buttermilk until all are added and mixture is completely combined.
02:36 Use a spoon or spatula to stir in the blueberries.
02:51 Spread batter into prepared pan (batter will be thick) and prepare streusel, if using.
Streusel
03:24 To make streusel, whisk together flour, sugars, and salt. Drizzle in melted butter and use a fork to stir/toss together until mixture is clumpy but combined (all the butter should be absorbed). Do not use butter that is too hot and do not over-mix or the mixture will be like a paste! It should be clumpy and crumbly.
04:17 Sprinkle streusel evenly over batter.
04:28 Bake on 350F for 55-60 minutes or until a toothpick inserted in the center yields moist crumbs or no crumbs.
04:46 Allow to cool before cutting and serving.
Notes
¹Buttermilk: You may substitute regular milk, but the cake may not be quite as flavorful or moist. You can also try my buttermilk substitute.
²Blueberries. You can use fresh or frozen blueberries. Do not thaw if using frozen.
³Streusel. You may omit the streusel completely or substitute a simple sprinkling of granulated sugar instead. The blueberry coffee cake will need less time in the oven (start checking at 40 minutes).
⁴Baking pan. I bake this recipe in a metal baking pan. If using a glass baking dish you will most likely need more time in the oven.
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OCJ Cheese Filled Crumb Coffee Cake
This is Cheese Filled Crumb Coffee Cake, part of our 2017 show, It Goes With Coffee
You can learn more about Ooma's Cookie Jar at
Music used in this video is generated by Sonic Fire Pro from SmartSound. For information about music licensing, refer to:
Easy Cream Cheese Danish
This Easy Cheese Danish Pastry is sweet, creamy, and flaky. Not only is it easy to make, but it also goes great with your morning coffee or as an after-dinner dessert.
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???????????????????? INGREDIENTS ????????????????????????
* 1 lb puff pastry
* 8 oz cream cheese
* 1/4 cup granulated sugar
* 1 large egg yolk + 1 egg for egg wash
* 1/4 tsp vanilla extract
* 1/2-1 tsp fresh lemon zest
* 1/2 cup powdered sugar
* 2 tbsp heavy cream
???? FULL RECIPE HERE:
????????????MORE DELICIOUS ????????????
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????????????????????INSTRUCTIONS ????????????????????????
1. In a large bowl add 8 oz of softened cream cheese, 1/4 cup of granulated sugar, 1 large egg yolk, 1/4 tsp of vanilla extract and the zest of 1 lemon. Make sure to only use the yellow part and avoid the white rind since its very bitter.
2. Alright now that you have all your filling ingredients in the bowl, beat it on high speed using an electric hand mixer until the filling is smooth and creamy.
3. Now set that aside and lightly flour your work surface. Then unfold 1 lb package of thawed puff pastry and begin rolling out each sheet of puff pastry lengthwise about 2 inches. so that they measure (9x11 inches).
4. Now cut off the top 2 corners of the puff pastry. And set them aside. Don’t toss them. Bake those along with the danish and eat them with some jam or Nutella.
5. Take your kitchen shears and begin making slits into the dough along both sides. You’ll want to make about 9-10 slits per side. See where the puff pastry is was folded into 3rds, make sure not to cut past that line.
6. Once you get to the last strip at the bottom you’ll be left with 2 flaps, just cut those off and set them aside to bake with the other corner scraps.
Add the cheese filling
7. Now split your cream cheese filling among both danishes, keeping the filling contained in the middle third of the puff pastry.
8. Now fold over the top flap and begin crossing over the strips for the braid. So you’ll want to just switch from right to left until you get to the last 2 strips. Fold the bottom flap up and cross the last 2 strips over.
9. Now you want to gently transfer the danishes over to a baking sheet lined with parchment paper.
10. Then make your egg wash by combing 1 egg with 1 tsp of water. Give a good thorough swish then brush it over the danishes using a pastry brush.
11. Now place the danishes in the oven and bake them at 400 degrees Fahrenheit for about 20 to 25 minutes or until they’re golden brown. Remove the cheese danishes from the oven and let them cool to room temperature.
12. In a small bowl combine 1/2 cup of powdered sugar with 2 tbsp of heavy cream. Once the pastry has cooled to almost room temperature you can begin drizzling the glaze on top.
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⏱ Time Stamps ⏱
0:00 Intro
0:19 Cream Cheese Filling
1:07 Prepping the Puff Pastry
1:38 Cutting your Puff Pastry
3:09 Adding the filling
3:37 Braiding your Danish
4:28 Egg Wash
4:43 Baking your Danish
4:51 Making the Glaze
5:32 Glazing your Danish
6:01 Conclusion/Taste test
How to Make Coffee Cake
This is the best, softest coffee cake you'll ever have, with a sweet cinnamon ripple and a crisp brown sugar streusel.
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Ingredients
1/2 cup unsalted butter softened (113g)
8 oz cream cheese softened (225g)
1 cup light brown sugar tightly packed (200g)
1/2 cup granulated sugar (100g)
2 large eggs
1 1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour (335g)
2 teaspoons baking powder
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 cup buttermilk (120ml)
Cinnamon Swirl
1/4 cup sugar (50g)
1 1/2 teaspoon cinnamon
Streusel Topping
1 1/3 cup all-purpose flour (175g)
1 cup + 2 Tbsp brown sugar packed (225g)
3 Tablespoons granulated sugar
4 1/2 teaspoons cinnamon
1/4 teaspoon salt
10 Tablespoons unsalted butter melted (140g)
Glaze (optional)
1/2 cup powdered sugar (65g)
2-3 teaspoons milk
Instructions
00:00 Introduction
00:12 Preheat oven to 350F and lightly grease and flour a 13x9 baking pan.
00:20 In stand mixer, or using an electric mixer in large bowl, cream together butter and cream cheese.
00:43 Beat in sugars until light and fluffy.
00:56 Add eggs, one at a time, beating until combined. Scrape down sides and bottom of mixing bowl with rubber spatula.
Stir in vanilla extract.
01:09 In a separate, medium-sized bowl, whisk together flour, baking powder, cornstarch and salt.
01:33 Gradually add flour mixture to wet ingredients, alternating with buttermilk, until all of the flour mixture and buttermilk have been combined.
02:25 Spread about half of the batter into prepared pan (batter will be thick).
02:33 Quickly whisk together sugar and cinnamon for cinnamon ripple layer in a small bowl and sprinkle it evenly over the batter.
02:55 Dollop remaining batter over the cinnamon sugar layer and use a knife to spread evenly overtop. It's OK if you end up disturbing the cinnamon sugar layer a bit, it will be a nice swirl when it bakes. Prepare your streusel topping.
Streusel
03:10 Melt butter in a medium-sized bowl on 10 second increments (stirring between) until just melted (you don't want it to be too hot, if it does get too hot allow to cool.
03:21 Use a fork to whisk together your flour, sugars, cinnamon, and salt. Pour melted butter over mixture and use a fork to stir until combined (mixture should be crumbly).
03:54 Sprinkle streusel evenly over batter.
04:03 Bake on 350F for 40-50 minutes (check doneness with a toothpick inserted in center).
Allow to cool before cutting and serving.
Glaze (optional)
04:17 If desired, make glaze by whisking together powdered sugar and milk. Drizzle over cooled coffee cake.
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