A No-Yeast, Sky High Coffee Cake sure to impress with its Tender Cream Cheese Filled Center and Perfectly Crumbed Topping.
I hope you didn’t hold your breathe too long for this one. I’ve been teasing for quite some time on Instagram saying this recipe is coming soon and today it’s finally here. Sometimes, I just can’t explain why I don’t work fast enough. Sorry folks.
Nevertheless, it’s here and I hope you like coffee cake and cream cheese!
This cake was not made for any special occasion but rather just to satisfy my curiosity… and to use my oddly overstocked supply of cream cheese.
About a month ago, I remembered how beautiful I thought this cake was done by my friend, Allie of Baking a Moment which suddenly gave me this urge to capture something drizzled over a crumbly crust. As strange as that may sound, it took some time to sit and think about what I could make that could capture this look and use that cream cheese I needed to get rid of.
Just as an FYI, this how my thought process works on how I go about creating recipes when there isn’t anything to celebrate. So if there isn’t anything I found inspirational on Pinterest, a holiday coming up, or a particular seasonal flavor for a recipe, I let my curiosity in photography win me over. Now you get to see another side of how I come up with these desserts. Sometimes, they are completely random.
I must say, I am very satisfied with the overall look and flavor of this cake. Visually, it came out exactly how I imagined. Took a little longer than usual to think of what to make but in the end, the combination of the crumb topping, coffee cake, and cream cheese glaze all worked together well.
Also, I have a thing for crumb toppings so I may sound biased when I say this, but I do think the topping is the cake’s best feature. It should really be the cream cheese filling; after all this is what makes this coffee cake differ from the rest. But it’s this crumb topping what makes this cake even more enjoyable to eat! I’ve used it several times for this and this. It’s a no-fail recipe sure to satisfy you with a pleasant bite of a buttery cinnamon crunch while giving the perfect contrast of texture to the delicately moist cream cheese filled center.
By far, one of the best coffee cakes I’ve ever had!
- 8 tablespoons unsalted butter, melted
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 cup all-purpose flour
- 2 1/4 cups all-purpose flour
- 1 1/8 teaspoons baking powder
- 1 1/8 teaspoons baking soda
- 1 teaspoon salt
- 10 tablespoons unsalted butter, softened
- 1 1/8 cups plus 5 tablespoons granulated sugar
- 1 tablespoon lemon zest
- 4 large eggs
- 5 teaspoons pure vanilla extract
- 1 1/4 cup sour cream
- 8 ounces cream cheese, softened
- 4 teaspoons lemon juice
- 4 ounces cream cheese, softened
- 4 tablespoons butter, softened
- 1 - 2 cups confectioner's sugar
- 1/2 cup milk
- 1/2 teaspoon pure vanilla extract
- In a medium bowl, whisk together butter, both sugars, cinnamon and salt. Stir in flour until mixture becomes a cohesive dough; set aside to cool to room temperature.
- Heat oven to 350 degrees F. Using a baking spray with flour, generously grease bottom and sides of a 3-inch deep, 9-inch round springform baking pan; set aside.
- In a medium bowl, whisk flour, baking powder, baking soda and salt; set aside.
- In a large bowl using an electric mixer, beat butter, 1 1/8 cups sugar and lemon zest until pale and fluffy, about 3 minutes. Add eggs and 4 teaspoons vanilla and continue to mix until combined.
- Reduce speed to low and mix in flour and sour cream alternating in 3 parts, until just combined. Reserve 1/4 cup batter. Pour half of the remaining batter into the prepared baking pan and set aside.
- In a new bowl using an electric mixer, beat cream cheese, remaining 5 tablespoons sugar, lemon juice, and remaining 1 teaspoon vanilla until smooth. Mix in 1/4 cup of reserved batter until just combined.
- Spoon cream cheese mixture over the center of the cake batter. Note: Be sure to fill cream cheese at least 1 inch from the edge. Pour the remaining half of batter on top.
- Break apart crumb topping and generously apply crumbs over the batter covering the entire surface. Continue layering until all of the crumbs are used.
- Bake for 1 hour to 1 hour 20 minutes or until a skewer inserted in the center of cake comes out clean. Notes: Skewer may be wet if inserted into the cream cheese filling. Center of cake may sink in slightly.
- Allow to cool in pan for 30 minutes. Place a plate above the cake, carefully invert baking pan, and then flip cake back onto its bottom over a wire rack for further cooling, about 30 minutes.
- Meanwhile, in a large bowl using an electric mixer, beat cream cheese and butter until pale and fluffy, Add 1 cup confectioner's sugar, milk and vanilla, continue to mix until smooth. Add more confectioner's sugar if glaze is too thin.
- Once cake is cooled, drizzle glaze over the top, allow some to drip down the sides. ENJOY!
Crumb topping recipe was adapted from here.
Coffee cake recipe was adapted from (p. 78) of Cook's Illustrated Baking Book.
Recipe source: www.urbanbakes.com