VANILLA CREAM CHEESE POUND CAKE
Steps:
- Preheat the oven to 325 degrees. Spray two 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pans with the baking spray and sprinkle the insides of the pans with the demerara sugar, tilting the pans to cover evenly.
- Place the butter, cream cheese, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 1/2 to 3 minutes, until light and creamy. Scrape down the bowl with a rubber spatula to be sure it's well mixed. With the mixer on low, add the eggs, one at a time, mixing well and scraping down the bowl before adding the next egg. Mix in the vanilla extract and vanilla seeds.
- Combine the cake flour and salt in a medium bowl. With the mixer on low, slowly add the flour mixture to the butter mixture, scraping down the bowl and beater with a rubber spatula. Mix the batter with the spatula to be sure it's well mixed. Divide the batter evenly between the two loaf pans, smooth the tops, and bake in the center of the oven for 60 to 70 minutes, until a toothpick inserted into the center of each cake comes out clean.
- Allow the cakes to cool in the pans for 30 minutes, then carefully turn them out and cool completely on a baking rack.
SASKATOON BERRY CREAM CHEESE CRUMB CAKE
Delicious cross between a crisp and a crumb cake. Saskatoon berries (or blueberries) and cream cheese flavours go so well together. Cake will be a little crumbly to eat, but it is very, very delicious!
Provided by tapguod
Categories Desserts Crisps and Crumbles Recipes
Time 1h45m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
- Whisk brown sugar, 1 1/2 cups flour, oats, and cinnamon together in a bowl; gradually stir in oil until mixture is crumbly. Press half the crumb mixture into the prepared pan; set remaining crumbs aside for topping.
- Bake in the preheated oven until firm, about 10 minutes. Remove crust from oven and cool slightly, leaving oven on.
- Place serviceberries and water in a saucepan. Bring to a simmer and cook for 10 minutes; stir in lemon juice. Whisk white sugar and 2 tablespoons flour together in a small bowl; stir sugar mixture into berries and cook until the mixture begins to thicken, about 3 minutes. Allow to cool for a few minutes; pour berry filling over crumb crust.
- Sprinkle cream cheese pieces evenly over berry filling. Spread remaining crumb mixture over cream cheese layer and press gently with a potato masher.
- Bake in the preheated oven until crumb topping is golden and filling is bubbly, about 40 minutes.
Nutrition Facts : Calories 311.8 calories, Carbohydrate 49.8 g, Cholesterol 7.8 mg, Fat 12.2 g, Fiber 2.1 g, Protein 2.9 g, SaturatedFat 3.1 g, Sodium 27.9 mg, Sugar 34 g
CREAM CHEESE-FILLED COFFEECAKE WITH FRUIT PRESERVES AND CRUMBLE TOPPING
If you understand how to vary the recipe, you only need one basic coffeecake in your repertoire. My all-purpose version consists of four components: batter, cream cheese filling, fruit preserves and crumb topping. The last three can be changed (or in some cases, omitted) to create a custom cake.
Provided by Ben S.
Categories Desserts Cakes Coffee Cake Recipes
Yield 16
Number Of Ingredients 18
Steps:
- Adjust oven rack to lower-middle position and heat oven to 375 degrees. Spray a 9-inch square metal baking pan with cooking spray. Fold a 17-inch length of heavy-duty foil to 8 1/2 inches wide and fit in the pan bottom and up 2 sides, so you can use the foil overhang as a handle to pull the baked cake from the pan.
- Topping: Use hands to thoroughly mix ingredients in a medium bowl, pressing together to form large clumps; set aside.
- Cream cheese filling: Beat cream cheese and sugar with an electric mixer until thoroughly mixed. Beat in egg and vanilla until smooth; set aside.
- Cake: Mix flour, baking powder, baking soda and salt in a medium bowl; set aside.
- Beat butter and sugar with an electric mixer set on medium-high until light and fluffy. Beat in egg until smooth. Beat in half the dry ingredients, then the remaining yogurt. Beat until ingredients are fully incorporated.
- Spread batter evenly over prepared pan. Spread cream cheese filling over batter. Dollop fruit filling (or sprinkle chocolate chips) over cream cheese filling. Finally, sprinkle evenly with crumble topping, pressing on it lightly to adhere.
- Bake until batter is fully set and topping is golden brown, about 45 minutes. Transfer pan to a wire rack to cool for 5 minutes. Run a thin-bladed knife around the sides, then use foil handles to pull cake from pan onto the wire rack. Cool to room temperature and serve. Can be covered with foil and stored at room temperature for one day.
Nutrition Facts : Calories 312.5 calories, Carbohydrate 38.6 g, Cholesterol 60.1 mg, Fat 16.2 g, Fiber 0.8 g, Protein 4.5 g, SaturatedFat 8.6 g, Sodium 205.4 mg, Sugar 23.8 g
CREAM CHEESE FILLED CUPCAKES
Make and share this Cream Cheese Filled Cupcakes recipe from Food.com.
Provided by Mary Close
Categories Dessert
Time 45m
Yield 12 cupcakes
Number Of Ingredients 9
Steps:
- Preheat oven and prepare cake mix according to box directions. Grease and flour cupcake pan and and fill cups 2/3 full. Cream softened cream cheese together with sugar. Beat in egg and salt. Stir in chocolate chips. Drop one rounded teaspoon of cheese mixture into each cup. The cake will bake up around the cheese. Bake as directed for cupcakes on the cake mix box. Cool and frost with desired frosting or powdered sugar.
CREAM CHEESE-FILLED CRUMB CAKE
I adore Entenamann's cheese filled coffee cake and wanted to try my own. Original recipe from Teriskitchen.com. I halved the crumbs/batter for my square pan, but not the filling, as I like mine loaded. :)
Provided by princessbride029
Categories Breads
Time 1h
Yield 18 cake squares
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F
- Grease a 13x9x2-inch cake pan.
- In a large bowl, combine the butter, flour, sugar, salt and baking powder. Mix with your hands to form crumbs (I used a small handheld pastry blender).
- Take out just enough for crumbs on top of cake, about 3/4 cup. Set aside. To the remaining crumbs add the eggs and milk; beat well.
- Place all filling ingredients into a medium bowl and beat with a whisk or mixer until smooth.
- Spread half the batter into the cake pan (batter is very thick and sticky).
- Pour the cream cheese mixture on top to within about 1/2-inch of the edges.
- Gently spread the remaining batter on top of the cream cheese (I dropped little dollops of it all across the top, as it was so thick it didn't spread well, especially on top of liquid cream cheese).
- Sprinkle the top with the reserved crumbs.
- Bake for 40-45 minutes or until cake tester inserted in center comes out clean.
- Remove from oven and set on a rack to cool.
- To serve, cut into squares.
- Leftover cake should be refrigerated after a day.
CHERRY-CREAM CHEESE CRUMB CAKE BOMBS
In my family, we all agree that the sweet, crunchy crumb topping is the best part of any baked good. Growing up, it was not uncommon to meet my aunt or mom in the kitchen late at night, stealing a few crumbs off the top of the cake. The next day there would be noticeably fewer crumbs, and some guilty looks on everyone's faces. I don't always have the energy to create time-intensive, complicated baked goods, so I have come up with some shortcuts. Thanks to Pillsbury™, the hard work of making the pastry is done, and I get to just focus on making memories and connecting my children to our heritage. I am proud to encourage a new generation of crumb topping lovers!
Provided by Food Network
Time 55m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees F. Spray 8 regular-size muffin cups with cooking spray.
- In small bowl, stir cream cheese and powdered sugar until smooth. Set aside. In another small bowl, using fork or pastry blender, mix melted butter, 4 tablespoons of the flour and the granulated sugar until mixture looks like coarse crumbs. Set aside.
- Separate dough into 8 rolls. Place remaining 1 tablespoon flour off to the side, on work surface. Dip cinnamon-coated side of each roll into flour; shake off excess. With cinnamon side up, press each roll into 3 1/2-inch round. Spoon 1 teaspoon of the preserves in center of each roll; top with 1 rounded teaspoon of the cream cheese mixture. Bring edges of each roll up over filling; pinch edges tightly to seal. Place rolls, pinched side down, in muffin cups.
- In small bowl, beat egg and water with fork. Brush egg mixture over top of each roll. Sprinkle 1 rounded tablespoon of the crumb topping on each roll; slightly press into dough.
- Bake 16 to 18 minutes or until golden brown. Cool in pan 5 minutes. Remove cake bombs from pan; place on cooling rack.
- Place icing from can into 1-quart resealable food-storage plastic bag; cut small hole in bottom corner of bag. Squeeze bag to drizzle icing over cake bombs. Let stand 5 minutes. Serve warm.
LEMON CREAM CAKE (OLIVE GARDEN)
Make and share this Lemon Cream Cake (Olive Garden) recipe from Food.com.
Provided by Chef AmberK
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Combine cake mix, water, oil, egg whites, lemon juice and lemon zest. Follow directions on box. Pour into greased and floured spring-form pan. Bake at 350 for 40-45 minutes. Cool.
- For filling, mix softened cream cheese, powdered sugar and lemon juice until smooth. Whip cream until stiff peaks form. Combine by hand with cream cheese mixture.
- For crumb topping, combine flour and powdered sugar, cut in butter, vanilla, and lemon juice (pastry blender or food processor).
- Slice cooled cake in half. Drizzle lemon juice on each cut side. Spread half of the cream mixture on bottom half of cake, put cake top on and spread the remaining cream on top and sides. Sprinkle crumb topping on top and pat on the sides.
Nutrition Facts : Calories 630.5, Fat 35.4, SaturatedFat 16.3, Cholesterol 82.2, Sodium 436.1, Carbohydrate 74.7, Fiber 0.6, Sugar 58.7, Protein 5.7
FANTASTIC BUTTERY CREAM CHEESE COFFEE CAKE
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
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.
RASPBERRY CREAM CHEESE COFFEE CRUMB CAKE
Taken on this site http://www.dairygoodness.ca And a friend of mine did it 2 years ago. It's really good. She used frozen raspberries instead of jam. And she used the juice from the defrosted raspberries.
Provided by Boomette
Categories Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine flour and 2/3 cup sugar in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Set aside 1 cup of crumb mixture.
- To remaining crumb mixture, add baking powder and baking soda. Mix well.
- Combine sour cream, 1 egg and lemon rind. Add to baking powder mixture. Stir until just moistened. Spread batter over bottom and part way up the side of greased 9-inch springform or 10-inch round fluted quiche pan with removable bottom that is 1-1/4-inches deep.
- Beat together Cream Cheese, 1/3 cup sugar and remaining egg until combined. Pour over batter in pan. Carefully spoon jam over cheese filling. Sprinkle reserved crumb mixture over top.
- Bake in 350 °F oven 45 minutes or until filling is set and crust is deep golden brown. Cool in pan on wire rack. Remove side of pan and cut into wedges to serve.
- Do-ahead tip: Wrap cooled coffee cake in foil and freeze for up to 1 week.
Nutrition Facts : Calories 393.2, Fat 21.9, SaturatedFat 12.9, Cholesterol 89.8, Sodium 257.9, Carbohydrate 45.1, Fiber 0.8, Sugar 24.3, Protein 5.1
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