Cream Cheese Swirl Coffee Cake Food

CREAM CHEESE SWIRL BLACKBERRY COFFEE CAKE

Steps:

• Pre-heat oven to 375°F.
• Spray a 9-inch round springform pan, then add ¼ cup all purpose flour. Pat the pan to coat with flour. Discard excess flour and set pan aside.
• In a large bowl, combine the flour, salt, baking powder, brown sugar and lime zest.
• In a microwave-safe dish, melt the butter. Allow to cool 3-5 minutes, then mix in the egg, milk and vanilla. Mix the wet ingredients into the dry ingredients, until completely combined.
• Gently fold in the blackberries.
• Scrape the batter into the prepared cake pan.

CREAM CHEESE SWIRL COFFEE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 10" tube pan.
• In a small bowl, mix chopped nuts, 2 T. sugar, and cinnamon; set aside.
• In another small bowl, combine cream cheese, powdered sugar, and lemon juice and mix until smooth. Set aside.
• Sift flour, baking powder, baking soda, and salt into a medium bowl.
• In a large bowl, mix butter and 1 cup sugar until smooth.
• Add eggs and vanilla; mix well.
• Add sour cream alternately with flour mixture; mix well.
• Pour half of the butter into prepared pan. Spoon cream cheese mixture on batter to within 1/2" of pan edge. Carefully pour remaining batter over cream cheese mixture. Sprinkle with nut topping.
• Bake for 40-45 minutes.

STRAWBERRY CREAM CHEESE SWIRL CAKE

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Grease a 13 x 9-inch baking pan.
• To make the cheesecake topping: in a food processor, blend all ingredients for 1 minute until smooth; remove to a bowl.
• In the processor without cleaning the bowl, add in 1/2 cup butter and 1-1/3 cups sugar; blend until smooth (about 1 minute).
• Add in vanilla, lemon extract, eggs, sour cream and blend well (about 30 seconds).
• Add in flour, salt, baking powder, baking soda; blend to make a smooth batter (about 30 seconds).
• Spoon batter into prepared baking pan.
• Spoon on cream cheese mixture topping (don't worry if there are open spaces).
• Drop jam dollups by teaspoonfuls over cake and cream cheese areas.
• Swirl the jam and the cream cheese topping to make a gentle marble effect.
• Bake for 35-40 minutes, or until cake is set and the topping seems dry.
• Cool completely and dust with powdered sugar.

JAN'S CINNAMON AND MAPLE SWIRL "BETTER"-CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt pan.
• Mix white sugar, flour, 3/4 cup cinnamon, and 3 tablespoons non-dairy butter together in a stand mixer until well blended. Transfer to a bowl.
• Mix 1 cup brown sugar, 2 tablespoons cinnamon, cocoa powder, and 1/4 teaspoon salt together in a stand mixer until well blended. Transfer to a separate bowl.
• Measure 1 1/2 cups Lactaid® milk in a 2-cup measuring cup. Stir in lemon juice and cream of tartar.
• Mix cottage cheese, 1 1/2 cups white sugar, and 1/3 cup brown sugar together in a stand mixer. Whip until mixture is smooth and creamy. Add non-dairy butter or margarine and whip until smooth. Add eggs one at a time, beating well before adding the next one. Mix in vanilla and maple extracts and salt. Mix in 2 cups flour.
• Pour milk mixture into the mixer; mix well. Add remaining 2 cups flour and baking powder; blend well.
• Pour 1/3 of batter in prepared Bundt pan. Top with 1/2 of the swirl mixture.
• Pour another 1/3 of the batter over the filling. Top with remaining swirl mixture. Evenly pour in remaining batter.
• Gently swirl the batter with a knife being careful not to overdo the swirl. Top the batter with the cinnamon topping.
• Bake in preheated oven until a toothpick inserted in the center comes out clean, 60 to 90 minutes. Cool and remove from pan.

COFFEE SWIRL CAKE

Steps:

• Heat oven to 350°F. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with shortening; lightly flour. In small bowl, mix coffee and hot water; cool 10 minutes.
• In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat butter, sugar and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Beat in flour mixture, milk and sour cream on low speed until blended.
• Remove 1 cup of the batter; stir into cooled coffee. Pour remaining batter into pan. Drop coffee batter by about 12 tablespoonfuls onto batter in pan. Cut through batters with knife for marbled design.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan on wire rack; remove from pan to wire rack. Cool at least 1 hour 30 minutes. Serve warm or cool.

BLACKBERRY CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F
• Butter a 9 inch spring form pan and line the bottom of the pan with parchment paper. Set aside.
• For streusel topping: In a large bowl, mix together the flour, sugar, and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside.
• For cream cheese filling: Beat the cream cheese until creamy and smooth. Add the rest of the filling ingredients and beat until very smooth. Set aside.
• For cake batter: In a separate bowl whisk together the flour, baking powder, and salt. Set aside.
• In another large bowl, cream the butter. Add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated.
• Add the flour mixture, alternately with the milk, and beat only until combined.
• Spread the batter onto the bottom, and slightly up the sides, of the prepared pan. Next, spread the cream cheese filling over the cake batter.
• Scatter the fresh berries over the filling and top with the streusel.
• Bake for about 60 to 70 minutes or until the streusel is golden brown and a toothpick inserted in the center of the cake comes out clean.
• Remove from oven and place on a wire rack to cool slightly.
• Serve warm or at room temperature.