Marmalade Cream Cheese Coffee Cake Food

CREAM CHEESE COFFEE CAKE

Steps:

• To make the cake, preheat the oven to 350 degrees Fahrenheit. Grease a 9x13-inch baking dish with oil or butter.
• In a bowl, sift together 3 cups of flour, baking soda, and baking powder. Set aside.
• In a large bowl, add 1/2 cup of butter and 1 cup of granulated sugar. Beat with an electric mixer on medium speed until light and fluffy (this process is called u201ccreaming the butter and sugaru201d). Add the egg and beat until combined.
• Add in the sour cream and vanilla, and continue to beat until well-combined.
• Add the dry ingredients into the bowl. Beat until the mixture forms into a sticky dough.
• Spread half of the dough evenly into the greased baking dish.
• To make the cream cheese filling, beat together cream cheese, 1/2 cup granulated sugar, and 1 egg in a bowl until smooth. Spoon over the mixture over the dough.
• Drop spoonfuls of the remaining dough over the cream cheese mixture.
• To make the topping, combine pecans, brown sugar, 1/3 cup of flour, and 1/3 cup butter in a bowl until crumbly. Sprinkle topping over the dough.
• Bake for 45 minutes. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done baking.
• Let the cake cool completely before slicing. Enjoy!

ORANGE MARMALADE COFFEE CAKE

Steps:

• Heat oven to 375°F. In 9-inch round cake pan or 8-inch square pan, mix marmalade, almonds, butter and corn syrup.
• In medium bowl, mix flour, sugar, orange peel, baking powder and salt. Stir in just enough half-and-half so dough leaves side of bowl and forms a ball. Drop dough by 12 spoonfuls onto marmalade mixture; flatten slightly.
• Bake 30 to 35 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; turn plate and pan over. Let pan remain about 1 minute so marmalade mixture can drizzle over coffee cake. Serve warm or cool.

CREAM CHEESE COFFEE CAKE II

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.

CREAM CHEESE-FILLED COFFEECAKE WITH FRUIT PRESERVES AND CRUMBLE TOPPING

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.

POLISH CREAM CHEESE COFFEE CAKE

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.

CREAM CHEESE COFFEE CAKE

Steps:

• Grease and flour (or spray with Pam) bottom and sides of a 9-inch spring form pan.
• Combine flour and 3/4 cup sugar.
• Cut in butter until mixture resembles coarse crumbs; reserve 1 cup of mixture setting aside.
• To crumb mixture in bowl add baking powder, soda, salt, sour cream, 1 egg and almond extract blending well.
• Spread batter in pan.
• Combine cream cheese, 1/4 cup sugar, and 1 egg and poor over batter in pan.
• Sprinkle reserved 1 cup of crumb mixture over all.
• Bake at 350° 45 to 50 minutes or until cheese filling is set and cake is golden.
• Cool at least 15 minutes before removing sides of pan slice and serve warm or at room temperature.

CREAM CHEESE COFFEE CAKE

Steps:

• cake:.
• Cream butter, cream cheese and sugar until light and fluffy.
• Add eggs and vanilla, beat well.
• Sift together dry ingredients and add to creamed mixture alternately with milk.
• Beat until smooth after each addition.
• Spread into greased 13x9 inch pan.
• topping:.
• Combine topping ingredients to make struesel and sprinkle over cake.
• Bake at 350 degrees for 30-35 minutes.

QUICK CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Combine cream cheese, sugar, flour and egg until smooth. Place biscuits in a 9-inch round cake pan; press over bottom and sides of pan to form crust. combine sugar and cinnamon. Sprinkle over top. Bake at 350 degrees for 25-30 minutes or until filling is set and crust is golden brown. Serve warm or cool. Refrigerate leftovers-they are even better the next day.

CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees.
• Cream butter and sugar. Add eggs, one at a time. Beat well.
• Mix flour, baking powder and salt in a bowl. Gradually add to the creamed mixture. Batter will be thick.
• Spread more than half in a greased 9x13" pan.
• For filling: mix softened cream cheese, egg yolk, sugar and vanilla. Spread on top of the batter.
• Drop spoonfuls of the remaining batter on top of the filling.
• For topping: combine flour and sugar. Cut in butter. Sprinkle on top of batter.
• Bake in 350 degree oven for 45 minutes. When cool, sprinkle with powdered sugar.

CARROT CAKE WITH MARMALADE CREAM CHEESE FROSTING

Steps:

• For Cake:
• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift first 5 ingredients into medium bowl. Beat eggs, oil, sugars, marmalade and juice in large bowl until blended. Stir in dry ingredients. Fold in carrots and nuts. Divide batter between cake pans. Bake until tester inserted into centers comes out clean, about 40 minutes. Transfer cakes to racks; cool 15 minutes. Turn out cakes onto racks; cool completely.
• For Frosting:
• Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add 3/4 cup marmalade, butter and orange peel and beat just until smooth. If necessary, cover and chill until firm enough to spread.
• Place 1 cake on plate. Spread with 1/4 cup marmalade. Spread 1 cup frosting over. Top with second cake. Spoon 2 cups frosting into pastry bag fitted with large star tip. Spread remaining frosting smoothly over top and sides of cake.
• Pipe frosting in 4 parallel lines atop cake, spacing evenly. Pipe 5 lines atop cake in opposite direction, forming lattice. Press 1 cup nuts onto sides of cake. Pipe ring of frosting around top edge of cake. Stir 1/4 cup marmalade to loosen; spoon some into 1 row of lattice diamonds. Spoon some of remaining nuts into next row of diamonds. Repeat, alternating marmalade and nuts, filling rows completely. (Can be made 2 days ahead. Cover with cake dome and chill.)

FANTASTIC BUTTERY CREAM CHEESE COFFEE CAKE

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.