coffee cake?

Question

I am looking for a coffee cake recipe. I used to get this particular coffee cake at a bakery years ago, and would like to bake something similar, if I can come up with a recipe. It may have been made from yeast, but mabe not. It had a creme filling. Thats about all I can tell you. Any one have a good recipe with a creme filling? Thanks!!!!!!!!!!!!!!!!

Answer 1

Hi !!!
Here is one of the recipes I have made...ENJOY...

Cream Cheese Coffee Cake II

"A fantastic coffee cake that is so easy! It has a cream cheese filling and a crunchy nut topping!"

Original recipe yield:
1 - 10 inch tube pan

PREP TIME 20 Min
COOK TIME 40 Min
READY IN 1 Hr

INGREDIENTS
2 (3 ounce) packages cream cheese, softened
3 tablespoons confectioners' sugar
2 tablespoons lemon juice
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 (8 ounce) container sour cream

Topping:

1/2 cup finely chopped walnuts
2 tablespoons white sugar
1/2 teaspoon ground cinnamon

DIRECTIONS
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.

-------AND HERE IS ONE THAT STARTS WITH A MUFFIN MIX...

Blueberry-Almond Coffee Cake

For the cake:

1 18.25-ounce package wild blueberry muffin mix*
1 cup water
3 tablespoons sour cream
1 egg
1 teaspoon almond extract

For the cream cheese filling:

8 ounces cream cheese, softened
1/3 cup sugar
1 tablespoon flour
1 egg
2 teaspoons almond extract

For the topping:

1/4 cup brown sugar
1/2 cup dried blueberries
1/3 cup slivered almonds
1/2 cup chopped white chocolate

Preheat oven to 350 degrees. Spray a 9-inch springform pan with nonstick cooking spray and set aside.

Combine all cake ingredients in a large bowl, stirring until smooth. Drain blueberries and fold into the batter. Combine the cream cheese filling ingredients in another bowl, beating by hand or with an electric mixer, until smooth. Combine the topping ingredients in a bowl and set aside.

Spread half of the cake batter in the prepared pan. Top with the filling, then spread with the remaining batter. Sprinkle with the topping and bake for 45 to 50 minutes.

Makes 8 servings.

*Muffin mix should include a package of dry cake mix and a can of blueberries.

------AND HERE IS ONE USING A SPRINGFORM PAN...

RASPBERRY CREAM CHEESE COFFEE CAKE

2 1/4 cups flour
3/4 cup sugar
3/4 cup unsalted butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
1 teaspoon almond extract
1 egg
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
3/4 cup raspberry jam
1/4 cup sliced almonds

Preheat oven to 350.

In a large bowl, combine flour and 3/4 cup sugar. Using pastry
blender, cut in butter until mixture resembles coarse crumbs.
Reserve 1 cup of crumbs. To remaining crumb mixture, add baking
powder, baking soda, salt, sour cream, almond extract, and 1 egg.
Blend well. Spread batter over bottom and 2 inches up sides of
greased and floured 9-or 10-in. springform pan (Batter should be
about 1/4-inch thick on sides). In a small bowl, combine cream
cheese, 1/4 cup sugar, and 1 egg. Blend well. Pour in batter-lined
pan. Spoon jam over cream cheese mixture. In a small bowl, combine
reserved crumbs and sliced almonds. Sprinkle over jam. Bake for
45-55 minutes

Answer 2

Deep Dish Cheesecake Coffee Cake

INGREDIENTS
3 cups buttermilk baking mix
1/4 cup white sugar
1/4 cup butter, melted
1/2 cup milk

1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (8 ounce) package cream cheese, softened
1/4 cup strawberry, apricot or raspberry preserves
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
To make the crust, in a medium bowl, combine the baking mix, 1/4 cup sugar, melted butter and milk. Stir until a dough forms, then turn the dough out onto a clean surface that has been dusted with some baking mix. Knead for 30 turns. Pat the dough into the bottom and up the sides of an ungreased 9 inch round cake pan. In the same bowl, beat together the remaining 1/2 cup sugar, vanilla, eggs and cream cheese. Pour over the dough in the pan.
Bake for 30 minutes in the preheated oven, until the edges are golden and the filling is set. Allow the coffee cake to cool for 10 minutes, then spread the fruit preserves over the top.

Answer 3

CREAM FILLED COFFEE CAKE

1 c. milk, scalded
1/2 c. butter
2 eggs
1/4 c. warm water
1/2 c. sugar
1 tsp. salt
1 pkg. yeast
3 1/2 c. flour

Scald milk, add sugar, butter and salt. Beat eggs and add. Dissolve yeast in water and add. Mix in flour and let rise in refrigerator overnight. Work dough in round cake pans and spread crumbs on top and let rise. Bake at 325 degrees until done. Cool and split each cake. Spread with filling. Makes 2 cakes.

CRUMB TOPPING:

1/2 c. brown sugar
1/4 c. flour
1/2 c. flour
1/4 c. butter

Work until crumbly.

FILLING:

1 egg white
1/4 c. sugar
1/2 c. Crisco
3/4 c. marshmallow creme
2 1/3 c. powdered sugar
1/4 tsp. salt
1 tsp. vanilla

Boil for one minute water and regular sugar. Combine powdered sugar, salt and egg white. Add first mixture to this. Cream in vanilla and Crisco. Add marshmallow creme and stir well.

Answer 4

cream cheese , coffee cake
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional

For the glaze:
1/2 cup confectioners' sugar
2 tablespoons real maple syrup


Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon,

when you put in half of cake mix omit thee filling

Answer 5

COFFEE CAKE WITH CREAM CHEESE FILLING

DOUGH:

1/2 c. milk
3 tbsp. sugar
1 oz. yeast
2 eggs
3 1/2 c. flour
1 tsp. salt
1/2 lb. butter
1 tsp. vanilla

FILLING:

2 (8 oz.) pkgs. Philadelphia cream cheese
1 tsp. vanilla
1 c. sugar

Scald milk and set aside to cool. Place flour, sugar, salt, yeast and butter into a bowl (large). Blend with a pastry blender. Add eggs and vanilla to cool milk, slightly beaten. Blend milk mixture with fork until it holds together. Wrap dough in waxed paper and place in refrigerator for 2 hours. Cut in 2 portions, roll out into rectangle, spread each piece with half of cheese filling. Roll up like a jelly roll. Shape like half moon and clip edges. Place on buttered cookie sheet. Brush with beaten egg, bake at 375 degrees for about 30 minutes.